Crispy Golden Potato Pancakes (Printable Version)
Golden, crispy potato pancakes with tender centers, ideal for breakfast, brunch, or festive sides.
# What You'll Need:
→ Vegetables
01 - 2 lbs russet potatoes, peeled
02 - 1 medium yellow onion
→ Binders & Seasoning
03 - 2 large eggs
04 - ½ cup all-purpose flour
05 - 1½ teaspoons kosher salt
06 - ¼ teaspoon freshly ground black pepper
→ For Frying
07 - 1 cup vegetable oil (canola or sunflower)
# How to Make It:
01 - Grate potatoes and onion using a box grater or food processor.
02 - Place grated mixture in a clean kitchen towel and squeeze out as much liquid as possible.
03 - Transfer mixture to a large bowl; add eggs, flour, salt, and pepper. Mix until just combined.
04 - Heat oil in a large skillet over medium-high heat until shimmering, approximately 350°F.
05 - Scoop 2 tablespoons of mixture per latke and gently flatten into 3-inch rounds.
06 - Fry in batches for 3 to 4 minutes per side until deep golden and crisp.
07 - Remove latkes and drain on paper towels. Add oil as needed and allow it to reheat between batches.
08 - Serve hot, optionally with applesauce or sour cream.
# Expert Insights:
01 -
- These latkes become crunchy on the outside yet tender on the inside, a little secret you'll want to share with friends.
- The simplicity of ingredients and quick prep make them a weekend favorite that never disappoints.
02 -
- Squeezing out as much liquid as possible from the grated potatoes is the single most important step to achieve crispiness.
- Letting the oil get to the right temperature before frying makes the difference between greasy latkes and perfectly crispy ones.
03 -
- Use a thermometer to check oil temperature; keeping it steady ensures even frying without burning.
- The secret that makes all the difference is patting batter thin enough to allow crisp edges but thick enough to hold a tender center.