Introduction
Potato pancakes are a timeless comfort food found in many cultures, from Jewish latkes to German kartoffelpuffer. Crispy, golden, and full of flavor, they make a perfect side dish, breakfast treat, or even a light main course. With just a few simple ingredients, you can turn humble potatoes into a crowd-pleasing favorite.
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Ingredients
- 4 medium russet potatoes, peeled
- 1 medium onion
- 2 large eggs, lightly beaten
- ¼ cup all-purpose flour (or matzo meal for a traditional touch)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon baking powder (optional, for fluffier pancakes)
- Vegetable oil, for frying
Instructions
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- Prepare Potatoes & Onion
- Grate potatoes and onion on a box grater or in a food processor.
- Place in a clean kitchen towel and squeeze out as much liquid as possible (important for crispiness).
- Mix Batter
- In a large bowl, combine grated potatoes/onion with eggs, flour, salt, pepper, and baking powder (if using). Stir until well combined.
- Heat Oil
- Pour about ¼ inch of oil into a heavy skillet and heat over medium-high until shimmering.
- Fry Pancakes
- Drop about 2 tablespoons of mixture per pancake into the hot oil, flattening gently with a spatula.
- Fry 3–4 minutes per side, until golden brown and crispy.
- Transfer to a paper towel–lined plate to drain.
- Serve
- Enjoy hot with sour cream, applesauce, or your favorite dipping sauce.
Storage & Reheating
- Fridge: Store in an airtight container for up to 3 days.
- Reheat: Place on a baking sheet and warm in a 375°F oven for 10–12 minutes to re-crisp.
- Freezer: Layer between parchment paper, freeze, and reheat in the oven until hot and crispy.
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