Ah, a classic potato pancake! Crispy on the outside, tender on the inside, and perfect as a side or snack. Here’s a straightforward recipe:
Ingredients:
- 4 medium potatoes (Yukon Gold or Russet)
- 1 small onion (optional, for extra flavor)
- 1 large egg
- 2–3 tbsp all-purpose flour
- Salt and freshly ground black pepper, to taste
- Vegetable oil or butter for frying
- Optional toppings: sour cream, applesauce, chives
Instructions:
- Prep the potatoes:
- Peel the potatoes and grate them using a box grater or food processor.
- If using onion, grate it as well.
- Remove excess moisture:
- Place grated potatoes (and onion) in a clean kitchen towel or paper towels and squeeze out as much liquid as possible.
- Mix batter:
- In a bowl, combine grated potatoes, egg, flour, salt, and pepper. Mix until well combined.
- Heat oil:
- Heat 2–3 tbsp of oil or butter in a large skillet over medium heat.
- Form pancakes:
- Scoop about ¼ cup of the potato mixture for each pancake and flatten into a ½-inch thick patty.
- Fry:
- Cook 3–4 minutes per side until golden brown and crispy. Don’t overcrowd the pan.
- Drain & serve:
- Place cooked pancakes on paper towels to drain excess oil.
- Serve warm with sour cream, applesauce, or your favorite toppings.
💡 Tips:
- For extra crispiness, let the grated potatoes sit for 10 minutes, then squeeze out additional moisture before mixing.
- You can add garlic powder, paprika, or herbs to the batter for a flavor twist.
- Mini pancakes are great as appetizers; larger ones make a hearty side dish.
I can also give a super-light, extra-crispy version that’s almost like restaurant-style latkes if you want. Do you want me to share that?
