Crispy Potato Pancakes (Latkes)
Ingredients
- 4 medium potatoes, peeled
- 1 small onion
- 2 large eggs
- ¼ cup all-purpose flour
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder (optional)
- Vegetable oil for frying
Instructions
- Grate the potatoes and onion
- Using a box grater or food processor, grate the potatoes and onion.
- Remove excess moisture
- Place the grated mixture in a clean kitchen towel.
- Squeeze out as much liquid as possible. This helps make the pancakes crispy.
- Make the batter
- Transfer the potato mixture to a bowl.
- Add eggs, flour, salt, pepper, and garlic powder.
- Mix until well combined.
- Heat the oil
- Pour about ¼ inch (6 mm) of oil into a skillet.
- Heat over medium-high heat.
- Fry the pancakes
- Scoop about ¼ cup of mixture per pancake into the skillet.
- Flatten slightly with a spatula.
- Cook 3–4 minutes per side until golden brown and crispy.
- Drain
- Transfer to a paper towel-lined plate to remove excess oil.
Serving Suggestions
- Sour cream
- Greek yogurt
- Applesauce
- Chopped fresh chives
- Smoked salmon
Tips for Extra Crispiness
- Squeeze out as much water as possible from the potatoes.
- Do not overcrowd the pan.
- Keep cooked pancakes warm in a 200°F (95°C) oven while frying the remaining batches.
Yield: 10–12 potato pancakes
Prep Time: 20 minutes
Cook Time: 20 minutes.
