🥔 Perfect Potato Pancakes (Crispy Latke-Style)
Ingredients
- 4 large russet potatoes, peeled
- 1 medium onion
- 2 large eggs
- ¼ cup all-purpose flour (or matzo meal for classic latkes)
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder (optional)
- ½ tsp baking powder (optional, adds fluffiness)
- Oil for frying (vegetable, canola, or peanut oil)
Instructions
1. Prep the potatoes and onion
- Peel the potatoes and onion.
- Grate both on the large holes of a box grater OR use a food processor.
- Place the mixture into a clean kitchen towel, wrap it tightly, and squeeze out as much liquid as possible.
- Let the squeezed liquid sit in a bowl for 1 minute — then discard the water but keep the white potato starch settled at the bottom.
- Add the grated potatoes/onion back to the bowl with the starch. (This helps bind and crisp the pancakes.)
2. Mix the batter
Add to the potato mixture:
- Eggs
- Flour (or matzo meal)
- Salt
- Pepper
- Garlic powder (optional)
- Baking powder (optional)
Mix until everything is evenly combined and sticky.
3. Heat the oil
- Pour about ¼ inch of oil into a skillet.
- Heat over medium to medium-high heat until shimmering (about 350°F if using a thermometer).
4. Fry the potato pancakes
- Scoop about 2–3 tablespoons of batter into the hot oil, flattening gently with a spatula.
- Fry 3–4 minutes per side or until deep golden brown and crisp.
- Remove and drain on paper towels or a wire rack.
- Sprinkle lightly with salt while hot.
5. Serve
Serve warm with:
- Sour cream
- Applesauce
- Green onions or chives
- Or alongside eggs, sausage, or a salad
⭐ Tips for Perfect Crispy Pancakes
- Russet potatoes work best due to high starch.
- Squeeze out all excess liquid—you want the mixture as dry as possible.
- Keep the heat medium-high; too low and they get soggy.
- Fry in small batches so the oil stays hot.
- If the mixture starts to release liquid, stir it back in before frying.