PERFECT POTATO PANCAKES

 


PERFECT POTATO PANCAKES


PERFECT POTATO PANCAKES (Latkes)

Crispy on the outside, tender on the inside, and packed with savory flavor. Here’s how to achieve potato pancake perfection every time.

Ingredients

· 2 lbs (about 900g) russet or Yukon Gold potatoes (about 4 medium)
· 1 medium yellow onion
· 2 large eggs, lightly beaten
· ¼ cup (30g) all-purpose flour or matzo meal
· 1 tsp salt (plus more for sprinkling)
· ½ tsp freshly ground black pepper
· High-heat oil for frying (vegetable, canola, or schmaltz)
· For serving: Applesauce, sour cream, or crème fraîche

Instructions

  1. Prep the Potatoes & Onion

· Peel the potatoes. Grate them using the large holes of a box grater or the grater disk of a food processor.
· Grate the onion using the same method.
· IMPORTANT: Immediately place the grated potato and onion into a large bowl of cold water. Swirl, then drain in a colander. This removes excess starch and prevents browning.

  1. Drain & Squeeze (THE KEY STEP)

· Place the drained potato-onion mixture into a clean kitchen towel or several layers of cheesecloth.
· Wring it out over the sink with all your strength. You need to remove as much liquid as possible. This is the #1 secret to crispiness.
· Transfer the dry mixture to a large bowl.

  1. Make the Batter

· Add the beaten eggs, flour, salt, and pepper to the potato mixture.
· Mix with a fork until just combined. Do not overmix.

  1. Fry to Perfection

· In a large, heavy skillet (cast iron is ideal), heat about ¼ inch of oil over medium-high heat until shimmering (about 350°F/175°C). A shred of potato should sizzle vigorously when added.
· For each pancake, scoop about ¼ cup of the mixture. Press it gently into a flat patty about ½ inch thick in your hand, then carefully slide it into the hot oil.
· Do not overcrowd the pan. Fry in batches.
· Fry for 3-4 minutes per side, until deeply golden brown and crispy.
· Transfer to a wire rack set over a paper-towel-lined baking sheet. Sprinkle immediately with a pinch of salt.

  1. Serve

· Serve hot and fresh, with applesauce and/or sour cream on the side.

Pro-Tips for Perfection

· The Squeeze: The drier the potatoes, the crispier the pancake. No compromise here.
· Starch Secret: Let the drained potato water sit for 2 minutes. Pour off the water, and you’ll see a layer of potato starch at the bottom. Scrape this starch back into the batter—it’s a natural binder and crisping agent.
· Oil Temp: Keep it steady. If the oil smokes, it’s too hot. If the pancakes absorb oil and get soggy, it’s too low.
· Uniform Size: Keep pancakes the same size for even cooking.
· Make-Ahead: You can keep them warm in a 200°F (95°C) oven on a wire rack for up to 30 minutes. For longer storage, freeze on a baking sheet, then store in a bag. Re-crisp in a 400°F (200°C) oven.

Variations

· Herbed: Add 2 tbsp chopped fresh chives or parsley to the batter.
· Cheesy: Fold in ½ cup grated Parmesan or cheddar.
· Root Veggie: Substitute half the potatoes with grated sweet potato, parsnip, or carrot.
· Keto-Friendly: Use all zucchini (salted and squeezed) and almond flour instead of potato and wheat flour.

Enjoy your golden, crispy, comforting potato pancakes

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