Here’s a classic crispy potato pancakes (latkes-style) recipe:
Crispy Potato Pancakes
Ingredients
- 4 medium potatoes (about 2 pounds), peeled
- 1 small onion
- 1 large egg
- 3 tablespoons all-purpose flour (or breadcrumbs)
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- Oil for frying (vegetable, canola, or sunflower oil)
Instructions
- Prepare the potatoes
- Grate the potatoes and onion using a box grater or food processor.
- Place the mixture in a clean kitchen towel and squeeze out as much liquid as possible. This helps make the pancakes crispy.
- Make the batter
- Transfer the potato mixture to a bowl.
- Add the egg, flour, salt, and pepper.
- Mix well until combined.
- Fry the pancakes
- Heat about ¼ inch of oil in a frying pan over medium-high heat.
- Drop spoonfuls of the mixture into the hot oil and flatten them into thin pancakes.
- Fry for about 3–5 minutes per side until golden brown and crisp.
- Drain and serve
- Place cooked pancakes on paper towels to remove excess oil.
- Serve hot.
Serving ideas
- Sour cream or yogurt
- Applesauce
- Fresh herbs like chives or parsley
- A side salad for a lighter meal
Tips for extra crisp pancakes
- Squeeze out as much potato liquid as possible.
- Fry in batches so the pan does not become crowded.
- Keep finished pancakes warm in a low oven (about 200°F/95°C) while cooking the rest.
You can also make a spicy South Asian-style version by adding green chili, coriander, cumin, and a pinch of chili powder to the mixture.
