Here’s a classic Potato Pancake (Latke) recipe 🥔🥞
Crispy on the outside, tender on the inside, and simple to make.
Potato Pancakes
Ingredients (makes 6–8 pancakes)
- 2 large potatoes, peeled
- 1 small onion
- 1 large egg
- 2–3 tablespoons all-purpose flour
- Salt and pepper to taste
- Oil for frying (vegetable or canola)
Instructions
- Prep potatoes
- Grate potatoes and onion using a box grater or food processor.
- Place in a clean kitchen towel and squeeze out excess liquid.
- Mix batter
- In a bowl, combine grated potatoes and onion, egg, flour, salt, and pepper. Mix until well combined.
- Heat oil
- Heat 2–3 tablespoons oil in a skillet over medium-high heat.
- Fry pancakes
- Drop spoonfuls of potato mixture into the hot skillet and flatten slightly.
- Fry 3–4 minutes per side until golden brown and crispy.
- Drain on paper towels.
- Serve
- Serve hot with sour cream, applesauce, or your favorite topping.
Tips
- For extra crispiness, double-fry: fry once at medium heat, drain, then fry quickly at high heat.
- You can add herbs (chives, parsley) or spices (paprika) for extra flavor.
- Make mini pancakes for appetizers or sides.
If you want a baked version, cheesy version, or sweet variation, I can provide that too.
