Classic Potato Pancakes
Introduction
Classic potato pancakes, also known as latkes in Jewish cuisine or draniki in Eastern Europe,
are crispy, golden-brown delights made from grated potatoes, onion, and a few simple pantry staples.
They are versatile, satisfying, and can be enjoyed as a savory side dish, a breakfast treat,
or even the star of your meal. Served hot with sour cream or applesauce, they’re the perfect comfort food
with a crispy outside and soft, tender inside.
Ingredients
- 4 medium russet potatoes (peeled and grated)
- 1 small onion (grated)
- 2 large eggs
- 1/4 cup all-purpose flour (or matzo meal for traditional latkes)
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp baking powder (optional, for extra fluffiness)
- Vegetable oil (for frying)
Instructions
- Peel and grate the potatoes. Place them in a clean kitchen towel and squeeze out as much moisture as possible.
- Grate the onion and mix with the potatoes in a large bowl.
- Add eggs, flour, salt, pepper, and baking powder (if using). Stir until combined.
- In a large skillet, heat about 1/4 inch of oil over medium-high until shimmering.
- Drop spoonfuls of the potato mixture into the pan and flatten slightly with a spatula. Fry 3–4 minutes per side, or until golden and crisp.
- Remove pancakes and place on a paper towel–lined plate to drain excess oil.
- Serve warm with sour cream, applesauce, or your favorite toppings.
Description
These potato pancakes are crispy, golden on the outside, and soft and flavorful on the inside.
The combination of potatoes and onions creates a savory base, while frying in hot oil locks in the perfect texture.
They can be eaten plain or paired with traditional toppings like sour cream for a creamy contrast
or applesauce for a sweet twist.
Tips
- Use russet potatoes for the crispiest texture.
- Squeeze out as much water as possible from the potatoes to prevent soggy pancakes.
- Add chives, garlic powder, or shredded cheese for extra flavor.
- Keep pancakes warm in a 200°F (90°C) oven while finishing the rest.
- Fry in batches; don’t overcrowd the pan.
Correction
If your pancakes are soggy: You may not have drained enough liquid from the potatoes. Add a little more flour or matzo meal to bind.
If they burn too quickly: Lower the heat slightly and fry more slowly so the centers cook through.
Enjoy
Serve your Classic Potato Pancakes hot and crispy right from the pan.
Whether topped with tangy sour cream, sweet applesauce, or enjoyed plain,
they’re guaranteed to disappear fast at any table. Perfect for family breakfasts, festive dinners,
or cozy comfort food cravings.
