Description
This classic potato pancakes recipe delivers crispy, golden latkes made from grated russet potatoes and onions, bound together with eggs and flour, and seasoned simply with salt and pepper. Pan-fried to perfection, these potato pancakes are perfect served warm with traditional accompaniments like sour cream, cottage cheese, and applesauce. Ideal for a comforting breakfast, brunch, or side dish, this recipe is easy to prepare and sure to please the whole family.
Ingredients
Scale
Potato Pancakes
- 4 cups peeled and grated russet potatoes (about 4 potatoes)
- 1 cup grated onion (from 1 large onion)
- 2 large eggs, beaten
- 4 to 5 tablespoons all-purpose flour
- 2 teaspoons kosher salt
- ½ teaspoon freshly cracked black pepper
- Vegetable oil, for frying
To Serve
- Cottage cheese
- Sour cream
- Applesauce
Instructions
- Remove excess liquid: Place the grated potatoes and onions in a clean kitchen towel or nut bag. Hold the towel over the sink and wring out as much liquid as possible to prevent soggy pancakes. Open the towel to loosen the mixture, then wring out once more thoroughly.
- Make the batter: In a large bowl, combine the beaten eggs, 4 tablespoons of flour, salt, and pepper. Add the drained potato and onion mixture and stir with a wooden spoon until well combined and thick. If the batter feels too runny, add the remaining flour one teaspoon at a time until it thickens to a workable consistency.
- Prepare for frying: Set a cooling rack inside a rimmed sheet pan to drain the latkes after frying, which helps keep them crispy. Pour about ¼ inch of vegetable oil into a large skillet and heat over medium heat until glistening but not smoking.
- Fry the latkes: Working in batches, carefully spoon ¼-cup scoops of the potato mixture into the hot oil, gently pressing each scoop down slightly to form evenly sized pancakes. Cook for about 3 minutes on each side until golden brown and crispy. Transfer the cooked latkes to the cooling rack to drain excess oil. Stir the batter between batches as it may settle.
- Serve warm: Serve the potato pancakes immediately while hot and crispy. Accompany with traditional sides such as cottage cheese, sour cream, and applesauce for a delicious balance of flavors and textures.
Notes
- Ensuring the potatoes and onions are thoroughly wrung out of liquid is key to achieving crispy pancakes.
- If the batter is too thin, add additional flour gradually until thickened to avoid falling apart during cooking.
- Maintain medium heat to cook the latkes through without burning the exterior.
- Use a cooling rack set over a rimmed baking sheet to drain excess oil and keep pancakes crispy.
- Potato pancakes are best served immediately but can be kept warm in a low oven for a short period.
