Of course! Classic Potato Pancakes, also known as Latkes, are the ultimate comfort food. Crispy, golden-brown on the outside, tender and savory on the inside, they are a testament to simple, humble ingredients transformed into something magical.
This is a traditional, no-fuss recipe that delivers perfect results every time.
The Secret to Crispy, Not Soggy, Potato Pancakes
The enemy of a great potato pancake is moisture. The key is to remove as much water from the potatoes as possible. The method below using a box grater and a kitchen towel is the classic, most effective way for home cooks.
Classic Potato Pancakes (Latkes)
Yields: About 12-14 medium pancakes
Prep time: 25 minutes
Cook time: 20 minutes
Ingredients
· 2 lbs (about 4-5 medium) russet or Yukon Gold potatoes
· 1 medium yellow onion
· 2 large eggs, lightly beaten
· 1/4 cup all-purpose flour or matzo meal
· 1 tsp salt (plus more for seasoning after frying)
· 1/4 tsp freshly ground black pepper
· Oil for frying (high smoke point oils like canola, vegetable, or peanut oil work best)
Instructions
- Prep the Potatoes: Peel the potatoes. Grate them and the onion using the large holes of a box grater or the shredding disk of a food processor.
· Pro-Tip: If using a food processor, pulse the onion with the potatoes to ensure an even mix. - Remove the Moisture (CRUCIAL STEP): Immediately place the grated potato and onion mixture into a clean kitchen towel or several layers of cheesecloth. Twist the towel tightly over the sink and squeeze with all your might to wring out as much liquid as possible. You will be amazed at how much starchy water comes out.
- Mix the Batter: Transfer the squeezed potato-onion mixture to a large bowl. Add the beaten eggs, flour, salt, and pepper. Mix gently but thoroughly until everything is combined.
- Heat the Oil: Pour enough oil into a large, heavy-bottomed skillet (cast iron is ideal) to cover the bottom by about 1/4 inch. Heat over medium-high heat until shimmering and hot. To test, drop a tiny bit of the batter in the oil; it should sizzle immediately.
- Form and Fry: Using a tablespoon or a 1/4 cup measure, carefully drop mounds of the potato mixture into the hot oil. Immediately flatten them gently with the back of a spatula to form pancakes about 1/4 to 1/2 inch thick. Do not overcrowd the pan.
- Fry to Perfection: Fry for 3-5 minutes per side, until deeply golden brown and crispy around the edges. Flip once and repeat on the other side.
- Drain and Season: Remove the finished pancakes and place them on a wire rack set over a baking sheet (this keeps them crispy). If you don’t have a rack, use a plate lined with paper towels. Immediately sprinkle with a little extra salt while they are still hot.
- Repeat: Keep the finished pancakes warm in a 200°F (95°C) oven while you fry the remaining batches, adding more oil to the pan as needed.
Serving Suggestions
Classic potato pancakes are incredibly versatile. Serve them hot with:
· Traditional: Applesauce and sour cream (the ultimate pairing!).
· Savory: Smoked salmon, a dollop of crème fraîche, and fresh dill.
· Hearty: With a side of fried eggs or roast chicken.
· Simple: Just a sprinkle of flaky sea salt and a crack of black pepper.
Tips for the Best Potato Pancakes
· Work Quickly: Potatoes can oxidize and turn pink/gray after grating. Squeezing the liquid out immediately helps prevent this, and mixing in the egg quickly will also stop the discoloration.
· Don’t Skip the Onion: The onion isn’t just for flavor; its enzymes help prevent the potatoes from turning dark.
· The Right Oil Temperature: If the oil isn’t hot enough, the pancakes will absorb oil and become greasy. If it’s too hot, they will burn on the outside before cooking through.
· Don’t Overmix: Mix the batter just until combined. Overmixing can make the pancakes gummy.
· Make Ahead: You can keep the squeezed, dry potato mixture in a bowl of cold water for an hour or two, but you must drain and re-squeeze it thoroughly before using. For the best texture, it’s ideal to cook them fresh, but you can reheat cooked pancakes in a 400°F (200°C) oven on a wire rack until hot and crispy again.
Enjoy your delicious, homemade classic potato pancakes