Potato Pancakes

Crispy Homestyle Potato Pancakes (Latkes)

• Prep time: 20 minutes
• Cook time: 15–20 minutes
• Servings: 4 to 6 servings (about 10–12 pancakes)

Ingredients

• The Starch & Aromatics:
  • 2 lbs Russet potatoes, peeled
  • 1 medium yellow onion
• The Binder & Seasoning:
  • 2 large eggs, lightly beaten
  • 3 tbsp all-purpose flour (or matzo meal/panko breadcrumbs)
  • 1 tsp salt
  • 1/2 tsp freshly cracked black pepper
• The Fry:
  • 1/2 cup neutral oil with a high smoke point (like canola, vegetable, or grapeseed oil—you need enough to coat the bottom of the skillet generously)
• The Traditional Toppings:
  • Sour cream and applesauce (the classic pairing) or freshly chopped chives.

Instructions

1. Grate the Potatoes and Onions:
   Using a box grater (or the grating disk on a food processor), coarsely grate the peeled potatoes and the onion.
2. The Crucial Step (Squeeze Out the Moisture):
   Transfer the grated potato and onion mixture into a clean kitchen towel or cheesecloth. Twist it tightly over the sink and squeeze out as much liquid as humanly possible. (Removing the starch-heavy water is the secret to getting a crispy pancake instead of a soggy one!)
3. Mix the Batter:
   Place the squeezed potato and onion mixture into a large mixing bowl. Add the beaten eggs, flour, salt, and black pepper. Mix thoroughly until everything is evenly combined.
4. Heat the Oil:
   Pour your oil into a large skillet (cast iron works wonderfully) so it covers the bottom by about 1/4 inch. Heat the oil over medium-high heat until it shimmers and is hot (test it by dropping a tiny piece of batter—it should instantly sizzle).
5. Drop and Flatten:
   Scoop up about 1/4 cup of the potato mixture for each pancake, drop it carefully into the hot oil, and flatten it down with a spatula so it forms a thin disk. Don’t crowd the pan—fry them in batches of 3 or 4.
6. Fry Until Golden and Crisp:
   Cook for 3 to 4 minutes per side until the edges are deep golden-brown and wonderfully crispy. Transfer the finished pancakes to a wire rack set over a baking sheet (or a paper towel-lined plate) and sprinkle them with a tiny pinch of salt immediately while they’re hot.
7. Serve Hot:
   Serve them straight away with a dollop of sour cream or applesauce.

The Takeaway: The secret to incredible potato pancakes isn’t fancy ingredients—it’s ruthlessly squeezing out the moisture so they fry up shatteringly crisp on the outside.