Here’s a classic recipe for crispy potato pancakes — golden, crunchy on the outside, soft on the inside, and perfect for breakfast, lunch, or dinner.
Crispy Potato Pancakes (Latkes)
Ingredients (serves 3–4)
- 4 medium potatoes (Russet or Yukon Gold)
- 1 small onion
- 1 egg
- 2–3 tablespoons all-purpose flour (or potato starch)
- Salt and pepper, to taste
- 3–4 tablespoons vegetable oil (for frying)
- Optional: sour cream or applesauce for serving
Instructions
- Grate the potatoes
- Peel and grate the potatoes into a large bowl.
- Grate the onion as well and add to the bowl.
- Remove excess moisture
- Place grated potato-onion mixture in a clean kitchen towel and squeeze out as much liquid as possible.
- This is key for crispy pancakes.
- Mix ingredients
- Return the grated mixture to a bowl.
- Add egg, flour, salt, and pepper. Mix until well combined.
- Heat oil
- In a large skillet, heat oil over medium-high heat.
- Use enough oil to cover the bottom of the pan.
- Fry pancakes
- Scoop about 2–3 tablespoons of potato mixture per pancake and flatten slightly.
- Fry 2–3 minutes per side, until golden brown and crispy.
- Transfer to paper towels to drain excess oil.
- Serve
- Serve hot with sour cream, applesauce, or your favorite dipping sauce.
Tips for Extra Crispy Pancakes
- Squeeze out liquid thoroughly — wet potatoes = soggy pancakes.
- Don’t overcrowd the pan — fry in batches for even crisping.
- Use medium-high heat but not too high — prevents burning while cooking the inside.
- For a twist, add grated carrot or zucchini to the potato mixture.
✅ Bottom line: Crispy potato pancakes are easy, quick, and delicious. With grated potatoes, a touch of flour, and careful frying, you get golden, crunchy perfection every time.
I can also give a super quick 3-step version that’s ultra-crispy and uses just potatoes, egg, and salt — ready in under 20 minutes.
Do you want me to do that?
