Potato pancakes, also known as latkes, are a beloved comfort food that combines grated potatoes with a few pantry staples to create crispy-on-the-outside, tender-on-the-inside cakes. This recipe yields perfectly golden pancakes every time, with a satisfying crunch that gives way to a fluffy, savory interior.
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Whether you serve them for breakfast with a dollop of sour cream and applesauce, or as a side dish to a hearty meal, these pancakes are sure to become a family favorite. They're easy to make with just a handful of ingredients and can be customized with your favorite herbs and spices.
In this recipe, we'll guide you through the process of making crispy potato pancakes from scratch, including tips for getting the perfect texture and flavor. Let's get started!
Why You'll Love This Recipe
About the Ingredients
2 lbs (900g) Russet potatoes, peeled
Russets are starchy and yield crispy pancakes. Yukon Golds also work; avoid waxy potatoes.
1 small yellow onion, grated
Adds moisture and flavor. Substitute with a shallot or leek.
2 large eggs, lightly beaten
1/4 cup (30g) all-purpose flour
Helps bind the batter. Gluten-free flour blend can be used.
1 tsp salt
Enhances flavor. Use kosher salt if preferred.
1/2 tsp black pepper
Adds a subtle kick. Freshly ground is best.
1/2 cup (120ml) vegetable oil, for frying
Neutral oil with high smoke point. Canola or sunflower oil work well.
Tips & Tricks
- Squeeze out excess moisture from the grated potatoes and onion using a clean kitchen towel – this is key for crispy pancakes.
- Use a large non-stick skillet and don't overcrowd the pan; fry in batches to maintain oil temperature.
- Serve immediately for maximum crispiness; keep warm in a 200°F (95°C) oven while cooking the rest.
Pro Tips
Step-by-Step Instructions
1. Grate and Drain
Grate the peeled potatoes and onion using a box grater or food processor. Place the mixture in a clean kitchen towel and wring out as much liquid as possible.
2. Mix the Batter
In a large bowl, combine the grated potato-onion mixture, beaten eggs, flour, salt, and pepper. Mix until well combined.
3. Heat the Oil
Heat the vegetable oil in a large skillet over medium-high heat (350°F/175°C) until shimmering. Test by dropping a small piece of potato – it should sizzle immediately.
4. Fry the Pancakes
Scoop about 1/4 cup of the potato mixture per pancake and drop into the hot oil, flattening slightly with a spatula. Fry for 3-4 minutes per side, until golden brown and crispy. Adjust heat if browning too quickly.
5. Drain and Serve
Transfer the cooked pancakes to a wire rack or paper towel-lined plate to drain excess oil. Serve hot with your favorite toppings.
Delicious Variations
- Add 1/4 cup chopped fresh chives or parsley for an herby twist.
- Mix in 1/2 cup shredded cheddar cheese for cheesy potato pancakes.
- For a gluten-free version, substitute the flour with almond flour or cornstarch.
How to Store Potato Pancakes
Refrigerator
Store leftover potato pancakes in an airtight container in the refrigerator for up to 3 days.
Freezer
Freeze in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 2 months.
Reheating
Reheat in a 375°F (190°C) oven for 5-7 minutes to restore crispiness, or in a skillet with a little oil.
Frequently Asked Questions
Q: Can I use frozen hash browns instead of fresh potatoes?
Yes, you can use thawed frozen shredded hash browns, but make sure to squeeze out excess moisture before using.
Q: Why are my potato pancakes soggy?
Sogginess usually results from not squeezing enough moisture out of the potatoes or overcrowding the pan. Ensure you wring the potatoes well and fry in batches.
Q: Can I make the batter ahead of time?
It's best to fry immediately, as the potatoes will oxidize and release more liquid. If you must, prepare the grated potatoes and keep them in water in the fridge, then drain and squeeze before mixing.
Q: What is the best oil for frying potato pancakes?
Use a neutral oil with a high smoke point, such as vegetable, canola, or sunflower oil, to achieve a crispy texture without burning.
I hope you enjoy making these crispy potato pancakes as much as I do! If you try this recipe, let me know in the comments below – I'd love to hear how they turned out. Don't forget to share your creations on social media and tag me!
Potato Pancakes
Crispy golden potato pancakes with a soft center – a simple, savory treat that's perfect for breakfast or dinner.
🧂 Ingredients
- 2 lbs (900g) Russet potatoes, peeled
- 1 small yellow onion, grated
- 2 large eggs, lightly beaten
- 1/4 cup (30g) all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup (120ml) vegetable oil, for frying
📋 Instructions
- 1Grate and Drain — Grate the peeled potatoes and onion using a box grater or food processor. Place the mixture in a clean kitchen towel and wring out as much liquid as possible.
- 2Mix the Batter — In a large bowl, combine the grated potato-onion mixture, beaten eggs, flour, salt, and pepper. Mix until well combined.
- 3Heat the Oil — Heat the vegetable oil in a large skillet over medium-high heat (350°F/175°C) until shimmering. Test by dropping a small piece of potato – it should sizzle immediately.
- 4Fry the Pancakes — Scoop about 1/4 cup of the potato mixture per pancake and drop into the hot oil, flattening slightly with a spatula. Fry for 3-4 minutes per side, until golden brown and crispy. Adjust heat if browning too quickly.
- 5Drain and Serve — Transfer the cooked pancakes to a wire rack or paper towel-lined plate to drain excess oil. Serve hot with your favorite toppings.
