PERFECT POTATO PANCAKES (Latkes)
Crispy on the outside, tender on the inside, and packed with savory flavor. Here’s how to achieve potato pancake perfection every time.
Ingredients
· 2 lbs (about 900g) russet or Yukon Gold potatoes (about 4 medium)
· 1 medium yellow onion
· 2 large eggs, lightly beaten
· ¼ cup (30g) all-purpose flour or matzo meal
· 1 tsp salt (plus more for sprinkling)
· ½ tsp freshly ground black pepper
· High-heat oil for frying (vegetable, canola, or schmaltz)
· For serving: Applesauce, sour cream, or crème fraîche
Instructions
- Prep the Potatoes & Onion
· Peel the potatoes. Grate them using the large holes of a box grater or the grater disk of a food processor.
· Grate the onion using the same method.
· IMPORTANT: Immediately place the grated potato and onion into a large bowl of cold water. Swirl, then drain in a colander. This removes excess starch and prevents browning.
- Drain & Squeeze (THE KEY STEP)
· Place the drained potato-onion mixture into a clean kitchen towel or several layers of cheesecloth.
· Wring it out over the sink with all your strength. You need to remove as much liquid as possible. This is the #1 secret to crispiness.
· Transfer the dry mixture to a large bowl.
- Make the Batter
· Add the beaten eggs, flour, salt, and pepper to the potato mixture.
· Mix with a fork until just combined. Do not overmix.
- Fry to Perfection
· In a large, heavy skillet (cast iron is ideal), heat about ¼ inch of oil over medium-high heat until shimmering (about 350°F/175°C). A shred of potato should sizzle vigorously when added.
· For each pancake, scoop about ¼ cup of the mixture. Press it gently into a flat patty about ½ inch thick in your hand, then carefully slide it into the hot oil.
· Do not overcrowd the pan. Fry in batches.
· Fry for 3-4 minutes per side, until deeply golden brown and crispy.
· Transfer to a wire rack set over a paper-towel-lined baking sheet. Sprinkle immediately with a pinch of salt.
- Serve
· Serve hot and fresh, with applesauce and/or sour cream on the side.
Pro-Tips for Perfection
· The Squeeze: The drier the potatoes, the crispier the pancake. No compromise here.
· Starch Secret: Let the drained potato water sit for 2 minutes. Pour off the water, and you’ll see a layer of potato starch at the bottom. Scrape this starch back into the batter—it’s a natural binder and crisping agent.
· Oil Temp: Keep it steady. If the oil smokes, it’s too hot. If the pancakes absorb oil and get soggy, it’s too low.
· Uniform Size: Keep pancakes the same size for even cooking.
· Make-Ahead: You can keep them warm in a 200°F (95°C) oven on a wire rack for up to 30 minutes. For longer storage, freeze on a baking sheet, then store in a bag. Re-crisp in a 400°F (200°C) oven.
Variations
· Herbed: Add 2 tbsp chopped fresh chives or parsley to the batter.
· Cheesy: Fold in ½ cup grated Parmesan or cheddar.
· Root Veggie: Substitute half the potatoes with grated sweet potato, parsnip, or carrot.
· Keto-Friendly: Use all zucchini (salted and squeezed) and almond flour instead of potato and wheat flour.
Enjoy your golden, crispy, comforting potato pancakes