Golden crispy potato pancakes (Printer-friendly)
Crisp-edged potato pancakes with tender centers, perfect for breakfast, brunch, or sides.
# What You Need:
→ Vegetables
01 - 2 pounds peeled russet potatoes
02 - 1 medium yellow onion
→ Binding & Seasoning
03 - 2 large eggs
04 - ½ cup all-purpose flour
05 - 1½ teaspoons kosher salt
06 - ½ teaspoon freshly ground black pepper
→ For Frying
07 - ¾ cup vegetable oil (canola or sunflower)
# How to Make It:
01 - Grate potatoes and onion using a box grater or food processor with large holes.
02 - Place grated mixture in a clean kitchen towel and wring out as much liquid as possible.
03 - Transfer mixture to a large bowl; add eggs, flour, salt, and pepper. Mix thoroughly until well incorporated.
04 - Warm vegetable oil in a large skillet over medium-high heat until shimmering.
05 - Scoop 2 tablespoons of mixture per latke, gently flatten in hands. Fry in batches without crowding, 3–4 minutes per side until golden and crisp.
06 - Remove latkes and drain on paper towels or wire rack set over a baking sheet.
07 - Continue frying remaining mixture; serve latkes hot with optional sour cream or applesauce.
# Expert Tips:
01 -
- You get that incredible crunch on the outside while the inside stays soft and flavorful, almost like a hidden treasure.
- It’s one of those recipes that feels special yet comforting, perfect for both casual weekends and festive meals.
02 -
- Don’t skip wringing out the grated potatoes and onion—it makes all the difference in achieving that irresistible crispness.
- Keeping the latkes warm in a low oven between batches helps maintain texture and flavor like a pro.
03 -
- Patience is key: don’t rush the frying, as the perfect golden crust forms when the oil is hot but not smoking.
- The secret to avoiding soggy latkes is all in moisture control before frying.