Golden, crispy, and endlessly versatile, this potato pancakes recipe brings you the perfect balance of crunchy edges and soft, savory centers. Whether you call them latkes, fritters, or pancakes, they’re an irresistible way to use up potatoes. For more savory breakfast ideas, try our cheesy Gorgonzola Walnut Stuffed Dates or cozy up with a side of Gingerbread Muffins. Want to know the history of latkes? This Serious Eats article explains their cultural roots and best practices.
Potato Pancakes Recipe
Ingredients:
- 2 lbs potatoes (Russet or Yukon Gold)
- ½ onion, grated
- 2 eggs, beaten
- ¼ cup all-purpose flour (or matzo meal)
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder (optional)
- ½ tsp baking powder (for extra crispiness)
- Oil for frying (vegetable or canola)
Instructions:
- Grate the potatoes using a box grater or food processor. Place them in a clean kitchen towel and squeeze out as much liquid as possible.
- Mix the batter: In a large bowl, combine grated potatoes, grated onion, eggs, flour, salt, pepper, garlic powder, and baking powder. Stir well.
- Heat oil: In a large skillet, heat about ¼ inch of oil over medium-high heat.
- Form pancakes: Scoop about 2 tablespoons of the mixture, flatten into a patty, and carefully place in the hot oil.
- Fry until golden brown, about 3-4 minutes per side. Remove and drain on a paper towel.
- Serve warm with sour cream, applesauce, or chives!
Tips & Variations:
🧀 Cheesy Potato Pancakes – Add ½ cup shredded cheddar or parmesan.
🥕 Veggie Twist – Mix in shredded carrots or zucchini.
🔥 Spicy Kick – Add a pinch of cayenne or paprika.
🥑 Keto-Friendly – Use almond flour instead of all-purpose flour.
Would you like a vegan version too? 😊
