Few things can beat the comfort of Classic Potato Pancakes, often called latkes. They’re crispy on the outside, tender inside, and bring simple ingredients to life in the most delicious way. Whether you enjoy them for breakfast, as a side dish, or even as a quick snack, these savory treats will quickly become a favorite. Best of all, they’re versatile enough to pair with sweet or savory toppings.
Classic Potato Pancakes
Ingredients:
| Ingredient | Quantity |
|---|---|
| Russet potatoes, peeled and grated | 2 ½ pounds |
| Yellow onion, grated | 1 |
| Large eggs | 2 |
| Salt | 1 teaspoon |
| All-purpose flour | ¼ cup |
| Oil for frying | ~3 tablespoons, or as needed |
How To Make Classic Potato Pancakes:
Prep Potatoes & Onions: Start by grating the potatoes and onion. Place the mixture in a clean kitchen towel and squeeze out every bit of liquid. This step is key for crispiness.
Make the Batter: Transfer the drained potatoes and onion to a large bowl. Mix in the salt, eggs, and flour. Use your hands to blend until the mixture feels slightly tacky. If it’s too wet, sprinkle in more flour one tablespoon at a time.
Fry the Pancakes: Heat about 3 tablespoons of oil in a skillet over medium-high heat. Scoop ¼ to ½ cup of the mixture for each pancake, flatten gently with a spatula, and fry 3–5 minutes per side until golden and crisp.
Drain & Serve: Once fried, place the pancakes on paper towels to absorb any excess oil. Serve them hot and enjoy that irresistible crunch.
Serving Suggestions:
These golden beauties are delicious no matter how you serve them. Try them with:
- Applesauce and a dusting of powdered sugar
- A dollop of sour cream or plain yogurt
- Alongside meat and gravy for a hearty meal