Crispy Golden Potato Pancakes (Printer-friendly)

Golden, crispy potato pancakes with tender centers ideal for breakfast or a savory side.

# What You Need:

01 - 4 medium russet potatoes, peeled

02 - 1 small yellow onion, peeled

03 - 2 large eggs

04 - 2 tablespoons sour cream (optional, for serving)

05 - 1/4 cup all-purpose flour

06 - 1 teaspoon salt

07 - 1/4 teaspoon ground black pepper

08 - 1/2 cup vegetable oil (for frying; adjust as needed)

01 - Grate potatoes and onion using a box grater or food processor.

02 - Place grated potatoes and onion into a clean kitchen towel and wring out as much liquid as possible.

03 - Transfer the mixture to a large bowl; add eggs, flour, salt, and pepper. Mix thoroughly until uniform.

04 - Preheat vegetable oil in a large skillet over medium-high heat until shimmering.

05 - Drop heaping tablespoons of mixture into hot oil, flatten gently with a spatula, and fry for 3 to 4 minutes per side until golden and crisp.

06 - Transfer cooked latkes to a paper towel-lined plate to absorb excess oil.

07 - Repeat frying with remaining batter, adding oil as necessary to maintain frying temperature.

08 - Serve latkes hot, accompanied by optional sour cream or applesauce.

01 -

They're crispy on the outside but somehow stay tender inside, which sounds impossible until you taste one.
Breakfast, lunch, dinner, or midnight snack—latkes work for any mood and any time of day.

02 -

Squeezing out the moisture is non-negotiable—I learned this the hard way after my first batch turned into soft, oily disappointments.
Don't skip the step of letting your oil get properly hot; cold oil is the fastest way to ruin what could have been perfect.

03 -

Use parchment paper or paper towels under the finished latkes, and keep an extra stack nearby—the oil drains faster than you'd expect.
If your potato mixture starts to look watery as you work, squeeze it again before each batch—starch continues to release moisture the longer it sits.