crispy potato pancakes,

Crispy Potato Pancakes (Latkes-Style)

Ingredients

• 4 medium potatoes (about 700–800 g), peeled
• 1 small onion
• 1 large egg
• 2–3 tbsp all-purpose flour (or potato starch/cornstarch)
• 1 tsp salt
• ½ tsp black pepper
• Oil for frying (vegetable, canola, or sunflower)

Instructions

1. Grate the potatoes and onion
   • Use the large holes of a box grater or a food processor.
2. Remove excess moisture
   • Place the grated mixture in a clean kitchen towel and squeeze out as much liquid as possible.
   • This is the key to extra-crispy pancakes.
3. Mix the batter
   • In a bowl, combine the potatoes, onion, egg, flour, salt, and pepper.
   • Stir until evenly mixed.
4. Heat the oil
   • Pour about ½ cm (¼ inch) of oil into a skillet.
   • Heat over medium-high heat until shimmering.
5. Fry
   • Scoop about 2 tablespoons of the mixture per pancake into the pan.
   • Flatten slightly with a spatula.
   • Fry for 3–4 minutes per side, or until deep golden brown and crisp.
6. Drain
   • Transfer to a plate lined with paper towels or a wire rack.

Tips for Maximum Crispiness

• Squeeze out as much water as possible.
• Use potato starch or cornstarch instead of flour for extra crunch.
• Don’t overcrowd the pan.
• Keep finished pancakes warm in a 100°C (210°F) oven while cooking the rest.

Serving Ideas

• Sour cream
• Applesauce
• Yogurt with herbs
• Smoked salmon
• Chopped chives

These pancakes are best served immediately while the outside is crisp and the inside remains tender. 🍽️🥔