Perfect choice — potato pancakes (also known as latkes or German kartoffelpuffer) are crispy on the outside, tender inside, and wonderfully comforting. 🥔✨
Here’s a classic, golden-crisp potato pancake recipe you can make in under 30 minutes.
🥔 Crispy Potato Pancakes (Latkes / Kartoffelpuffer)
Ingredients (makes 10–12 pancakes)
- 2 lbs (about 900 g) russet or Yukon Gold potatoes, peeled
- 1 small onion
- 2 large eggs
- ¼ cup all-purpose flour (or matzo meal for traditional latkes)
- 1 ½ tsp salt
- ½ tsp black pepper
- Oil for frying (vegetable, canola, or sunflower oil)
Instructions
1. Grate the potatoes and onion:
- Using a box grater or food processor, grate potatoes and onion finely.
- Place the mixture in a clean kitchen towel and squeeze out as much liquid as possible (this step is key for crispness).
(Tip: You can reserve the liquid in a bowl for a minute — the potato starch will settle at the bottom. Pour off the water, and add that starch back into the potato mixture for extra binding.)
2. Mix the batter:
- In a large bowl, combine grated potatoes, onion, eggs, flour, salt, and pepper.
- Mix until evenly combined; the mixture should be slightly sticky but not soupy.
3. Fry:
- Heat ¼ inch of oil in a large skillet over medium-high heat until shimmering (about 350°F / 175°C).
- Scoop about ¼ cup of the mixture per pancake, flattening gently with a spoon.
- Fry for 3–4 minutes per side, or until deep golden brown and crisp.
- Transfer to a wire rack or paper towels to drain excess oil.
- Repeat, adding oil as needed and adjusting heat to prevent burning.
4. Serve:
Serve hot with your choice of toppings:
- Traditional: Sour cream and applesauce 🍎
- Savory twist: Smoked salmon and crème fraîche
- Sweet twist: Sprinkle with sugar or drizzle with honey
Tips for Perfect Potato Pancakes
- Use starchy potatoes (russet) for the crispiest texture.
- Always squeeze out as much liquid as possible.
- Fry in small batches so the oil temperature stays hot.
- Keep finished pancakes warm in a 250°F (120°C) oven while you cook the rest.
Would you like a baked version (healthier, less oil) or a Polish-style potato pancake with extra garlic and herbs next?
