Here’s a classic homemade potato pancake recipe—crispy on the outside, soft on the inside. 🥔✨
Homemade Potato Pancakes (Latkes Style)
Ingredients (Makes 6–8 pancakes)
- 4 medium potatoes (about 500 g), peeled
- 1 small onion, peeled
- 2 eggs
- 3–4 tbsp all-purpose flour (or matzo meal)
- 1 tsp salt
- ½ tsp black pepper
- Vegetable oil for frying
Optional toppings: sour cream, applesauce, smoked salmon
Instructions
1. Grate the potatoes and onion
- Use a box grater or food processor.
- Place the grated mixture in a clean kitchen towel and squeeze out excess moisture. This helps the pancakes get crispy.
2. Mix the batter
- In a large bowl, combine grated potatoes and onion.
- Add eggs, flour, salt, and pepper. Mix well.
- The mixture should hold together but not be too wet.
3. Heat the oil
- Pour enough oil to cover the bottom of a frying pan (about 3–4 mm deep).
- Heat over medium-high until hot (a small drop of batter should sizzle immediately).
4. Fry the pancakes
- Scoop about 2–3 tbsp of the mixture per pancake into the pan.
- Flatten slightly with a spatula.
- Fry 3–4 minutes per side, until golden brown and crispy.
5. Drain
- Transfer cooked pancakes to a plate lined with paper towels to remove excess oil.
Serving
- Serve hot with sour cream, applesauce, or your favorite dip.
- Great for breakfast, brunch, or dinner as a side.
✅ Tips for extra crispiness
- Don’t overcrowd the pan. Fry in batches.
- Squeeze out as much liquid as possible from the potatoes.
- Use medium-high heat; too low makes them soggy, too high burns them.
If you want, I can also give you a super-easy 10-minute version that skips grating and still comes out crispy. It’s a bit of a hack but surprisingly tasty.
