Potato Pancakes (Latkes) (Crispy & Savory)
Potato Pancakes, or Latkes, are a beloved crispy and savory treat, perfect for any occasion. Made from grated potatoes and onions mixed with eggs and flour, these golden pancakes are pan-fried to achieve their signature crunchy exterior and tender interior. They’re traditionally served with sour cream or applesauce, striking a balance between savory and sweet. Whether enjoyed as a holiday dish or a comforting snack, latkes are a versatile and satisfying classic. Let me know if you’d like tips or the full recipe!
Potato Pancakes (Latkes) (Crispy & Savory)
Course: pancake, Breakfast, veganDifficulty: Easy4
servings30
minutes40
minutes300
kcalPotato Pancakes (Latkes) are golden, crispy delights made from grated potatoes, onions, eggs, and flour. Perfectly savory, they pair beautifully with sour cream or applesauce!
Ingredients
4 large russet potatoes, peeled and grated
1 small onion, grated
2 large eggs, beaten
1/4 cup (30g) all-purpose flour or matzo meal
1 tsp salt
1/2 tsp black pepper
Oil for frying (like vegetable or canola oil)
Directions
- Grate and Prep the Potatoes and Onion
Grate the potatoes and onion.
Place them in a clean kitchen towel and squeeze out as much moisture as possible. This helps make the latkes crispy.
- Mix the Batter
In a large bowl, combine the grated potatoes and onion with beaten eggs, flour, salt, and pepper.
Mix until you get a sticky, well-combined batter.
- Heat the Oil
Heat about 1/4 inch of oil in a non-stick frying pan over medium heat until shimmering but not smoking.
- 4: Form and Fry the Latkes
Spoon small mounds of batter into the hot oil and flatten them gently with the back of a spoon.
Cook until the edges are golden and crispy, about 3–4 minutes per side.
- Flip and Cook
Carefully flip each latke with a spatula and cook until the second side is golden brown and crispy.
- Drain and Serve
Transfer cooked latkes to a paper towel-lined plate to drain excess oil.
Serve warm with sour cream, applesauce, or your favorite toppings.
Notes
- Potato Type: Use starchy potatoes like Russets for the crispiest latkes. Their high starch content helps bind the pancakes together.
Grating Tips: Grate potatoes and onions on a box grater or food processor. For extra crispy results, keep the shreds coarse.
Remove Moisture: Squeeze out as much liquid as possible from the grated potatoes and onions using a kitchen towel or cheesecloth. This step is key to achieving crispy latkes.
Binding Ingredients: Eggs and flour (or matzo meal) bind the mixture. Adjust the amount if the mixture feels too wet or dry.
Seasoning: Salt and pepper are essential, but feel free to add garlic powder or fresh herbs for extra flavor.
Cooking Oil: Use neutral oil with a high smoke point, such as canola or vegetable oil, for frying.
Frying Tips: Heat oil until shimmering before adding the latkes. Fry in small batches, flipping once, until golden and crispy on both sides.
Drain Excess Oil: Place cooked latkes on a paper towel-lined plate to absorb excess oil.
Serving Suggestions: Serve hot with sour cream, applesauce, or your favorite dips. They’re also great as a base for savory toppings.
Storage and Reheating: Store leftovers in an airtight container. Reheat in a hot oven to regain crispiness.
