Description

Crispy Potato Pancakes, also known as Potato Latkes, are golden, crunchy pancakes made with freshly grated potatoes, onion, egg, and flour. The outside becomes wonderfully crisp while the inside stays tender and flavorful. They make a delicious breakfast, snack, side dish, or appetizer and pair beautifully with sour cream, yogurt, or applesauce.

Recipe Notes

• Cuisine: Jewish / European-inspired
• Course: Breakfast, Snack, Side Dish, Appetizer
• Prep Time: 20 minutes
• Cook Time: 20–25 minutes
• Total Time: 40–45 minutes
• Servings: 4
• Yield: About 12–14 pancakes
• Difficulty: Easy

Ingredients

• 4 medium potatoes, about 700–800 g
• 1 small onion
• 1 large egg
• 3 tablespoons all-purpose flour
• 1 teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon garlic powder, optional
• ½ teaspoon baking powder, optional
• ½ cup vegetable oil, or enough for shallow frying
• 2 tablespoons chopped fresh parsley or chives, optional

For Serving

• Sour cream or plain Greek yogurt
• Applesauce
• Fresh herbs
• Chopped green onions

Instructions

1. Prepare the Potatoes

Peel the potatoes and grate them using the large holes of a box grater. Grate the onion as well.

2. Remove Excess Moisture

Place the grated potatoes and onion in a clean kitchen towel or cheesecloth. Squeeze firmly to remove as much liquid as possible.

This is one of the most important steps for crispy latkes. The drier the potatoes, the crispier the pancakes will be.

3. Make the Batter

Transfer the potatoes and onion to a large bowl. Add the egg, flour, salt, black pepper, garlic powder, and baking powder if using.

Mix until everything is evenly combined.

4. Heat the Oil

Heat the vegetable oil in a large heavy-bottomed skillet over medium-high heat.

The oil should be hot enough that a small piece of potato mixture sizzles immediately when added.

5. Form the Pancakes

Take about 2 tablespoons of the potato mixture and place it in the hot oil. Flatten it gently with the back of a spoon to make a thin pancake.

Do not overcrowd the pan.

6. Fry Until Golden

Cook for about 3–4 minutes per side, or until the pancakes are deep golden brown and crispy around the edges.

Adjust the heat if they are browning too quickly.

7. Drain

Transfer the cooked pancakes to a plate lined with paper towels or, preferably, a wire rack.

Sprinkle lightly with additional salt while hot if desired.

8. Serve

Serve immediately with sour cream, Greek yogurt, applesauce, or your favorite topping.

Tips for Extra-Crispy Potato Pancakes

1. Squeeze the potatoes very well. Excess water is the biggest enemy of crispiness.
2. Use starchy potatoes. Russet potatoes work particularly well.
3. Don’t make the pancakes too thick. Thin pancakes develop more crispy edges.
4. Keep the oil hot. If the oil isn’t hot enough, the pancakes can become greasy.
5. Don’t overcrowd the pan. Too many pancakes lower the oil temperature.
6. Use a wire rack after frying. This keeps the bottoms crisp instead of allowing steam to soften them.
7. Fry in batches. Give each pancake enough room to cook evenly.
8. Serve immediately for the best texture.

Variations

• Cheesy: Add ¼ cup grated Parmesan or cheddar.
• Herbed: Mix in fresh parsley, dill, or chives.
• Spicy: Add a pinch of chili flakes or cayenne pepper.
• Garlic: Add 1–2 finely minced garlic cloves.
• Sweet potato: Replace half the potatoes with grated sweet potatoes.
• Gluten-free: Use potato starch, cornstarch, or a gluten-free flour blend instead of all-purpose flour.

Nutritional Information

Approximate per serving (¼ of recipe, without toppings):

Nutrition varies depending on the size of the potatoes, amount of oil absorbed, and serving size.

Benefits

• Provides carbohydrates: Potatoes supply energy for the body.
• Contains fiber: Potatoes and onions contribute dietary fiber, particularly when some potato skin is retained.
• Provides potassium: Potatoes are naturally a good source of potassium.
• Contains protein: Eggs contribute high-quality protein.
• Flexible recipe: You can add herbs and vegetables or adjust the cooking method to suit your preferences.

Note: These benefits describe the nutritional contributions of the ingredients and don’t make the recipe a treatment or cure for any health condition.

Frequently Asked Questions

1. Why aren’t my potato pancakes crispy?

Usually, the potatoes contain too much moisture or the oil isn’t hot enough. Squeeze the grated potatoes very thoroughly and make sure the oil is properly heated before frying.

2. Can I make potato latkes ahead of time?

Yes. Fry them until golden, cool completely, and refrigerate. Reheat them in a hot oven or air fryer until crisp.

3. Can I freeze potato pancakes?

Yes. Place cooled pancakes in a single layer until frozen, then transfer them to a freezer-safe container or bag. Reheat directly from frozen in an oven or air fryer.

4. What potatoes are best?

Russet potatoes are an excellent choice because their high starch content helps create crisp pancakes.

5. Why do my latkes fall apart?

The mixture may contain too much moisture or not enough binding ingredients. Squeeze the potatoes thoroughly and make sure the egg and flour are evenly mixed throughout.

6. Can I bake them instead of frying?

Yes. Place flattened portions on a well-oiled baking sheet and bake at about 220°C / 425°F, turning once, until golden and crisp. They may not be quite as crispy as traditionally fried latkes.

7. What should I serve with potato latkes?

Classic choices include sour cream and applesauce. Greek yogurt, fresh herbs, smoked salmon, or a poached egg are also delicious.

8. Can I make them without onion?

Absolutely. Simply omit the onion and continue with the recipe.

9. Can I use cornstarch instead of flour?

Yes. Cornstarch or potato starch can help bind the mixture and produce a crisp texture.

10. How do I keep cooked latkes crispy?

Place them on a wire rack rather than stacking them on paper towels. If making a large batch, keep them warm in a single layer in a low oven until ready to serve.