Absolutely! Potato pancakes (sometimes called latkes) are crispy on the outside, tender on the inside, and perfect for breakfast, brunch, or as a side. Here’s a simple, classic recipe:
Potato Pancakes
Servings: 4 | Prep: 15 min | Cook: 15 min
Ingredients
- 4 medium potatoes, peeled
- 1 small onion
- 1–2 large eggs
- 2–3 tbsp all-purpose flour (or potato starch)
- 1 tsp salt
- ¼ tsp black pepper
- Vegetable oil for frying (about ¼ inch deep)
Instructions
1. Grate potatoes and onion
- Grate potatoes using a box grater or food processor.
- Grate the onion as well.
- Place grated potatoes and onion in a clean kitchen towel or cheesecloth. Squeeze out as much liquid as possible — this keeps pancakes crispy.
2. Mix batter
- In a large bowl, combine grated potatoes and onion with eggs, flour, salt, and pepper. Stir until well combined.
3. Fry pancakes
- Heat about ¼ inch of oil in a large skillet over medium heat.
- Scoop 2–3 tablespoons of batter per pancake and flatten slightly in the skillet.
- Fry 3–4 minutes per side until golden brown and crispy.
- Remove and drain on paper towels.
4. Serve
- Serve hot with sour cream, applesauce, or your favorite dipping sauce.
Tips / Variations:
- For extra crispiness, fry over medium-high heat but don’t crowd the pan.
- Add a pinch of garlic powder, paprika, or fresh herbs (parsley or chives) to the batter for more flavor.
- Sweet version: add a little sugar and serve with applesauce or cinnamon sugar.
If you want, I can also give an oven-baked version that’s lighter but still crispy — no frying needed.
Do you want me to show that oven-baked version?
