Golden crispy potato pancakes

My first time making these crispy potato latkes was a revelation—golden edges with tender centers that seemed almost magical. It quickly became a dish I wanted to share at every brunch and holiday gathering.

I remember when unexpected guests stopped by and I whipped these up quickly—the way the kitchen filled with that nostalgic aroma made everyone smile instantly.

Ingredients

• Russet potatoes: These are my go-to for their perfect starchy quality that crisps up beautifully every time.
• Yellow onion: Adds just the right savory note without overpowering the latkes.
• Eggs: They bind everything together so your latkes hold their shape when frying.
• All-purpose flour: Keeps the texture just right without heaviness.
• Kosher salt & black pepper: Seasoning that brings all flavors alive.
• Vegetable oil: I prefer canola or sunflower for a neutral flavor and high smoke point.

Instructions

Grate Away:

Start by grating the potatoes and onions, whether with a box grater or food processor. Notice the fresh smell and the texture as the mixture starts to form.

Squeeze Out Every Drop:

Wrap your grated mixture in a clean kitchen towel and wring tightly—this step is crucial for crispiness by removing excess moisture.

Mix It Up:

Combine the grated veggies with eggs, flour, salt, and pepper in a large bowl. The batter should be cohesive but not too wet.

Heat That Oil:

Warm the vegetable oil in a skillet until you see it shimmer—this ensures a perfect golden crust.

Shape Your Latkes:

Scoop about two tablespoons for each latke, pressing gently but firmly to flatten.

Fry to Perfection:

Cook in batches without crowding the pan, flipping after 3 to 4 minutes when edges turn a beautiful golden brown and the air sizzles.

Drain and Keep Warm:

Rest them on paper towels or a wire rack to stay crisp while you finish the last batch.

Serve and Enjoy:

They’re perfect with sour cream or applesauce for that classic touch.

Save

There was a winter evening when these latkes became so much more than dinner; they were the centerpiece of laughter and stories around the table, turning a simple meal into a cherished memory.

Keeping It Fresh

Once cooled, latkes can lose their crunch, so I recommend enjoying them right away or reheating them in a hot pan for a few minutes before serving.

When You're Missing Something

If you don’t have yellow onions, finely chopped shallots or even green onions can be a lovely substitute that brightens the flavor.

Serving Ideas That Clicked

I’ve found that topping latkes with smoked salmon or a dollop of herbed yogurt feels a little fancy, while applesauce keeps it classic.

• Try a sprinkle of fresh chives before serving for a pop of color.
• If you want warmth, a dash of cinnamon in your applesauce is unexpectedly delightful.
• Leftover latkes? Crumble them over a salad for texture and flavor.

Save

Thanks for sharing a little kitchen time with me—may these latkes bring you as much joy around your table as they have around mine.

Recipe FAQs

→ How can I ensure the pancakes turn out crispy?

Make sure to thoroughly wring out excess moisture from the grated potatoes and onions before mixing. Fry in hot oil without overcrowding the pan to maintain crispiness.

→ Can I use sweet potatoes instead of russet potatoes?

Yes, sweet potatoes can be substituted to add a different flavor and naturally sweet twist to the pancakes.

→ What oils work best for frying these pancakes?

Vegetable oils with high smoke points like canola or sunflower oil are ideal for frying and achieving a golden, crispy finish.

→ How do I keep pancakes warm while frying in batches?

Place the fried pancakes in a low oven set to around 95°C (200°F) to keep them warm and maintain their crisp texture until all are cooked.

→ What are good accompaniments for these potato pancakes?

They pair well with sour cream, applesauce, smoked salmon, or herbed Greek yogurt to complement their savory flavor.