Crispy Potato Pancakes: A Classic Comfort Food

I’ve perfected this potato pancake recipe to achieve that ideal combination of crispy exterior and tender interior. These traditional pancakes, also known as latkes in Jewish cuisine, are a wonderful way to transform simple potatoes into a memorable dish that works for breakfast, dinner, or as an appetizer.

Why This Recipe Works

The success of these potato pancakes lies in two critical techniques: properly draining the potatoes and maintaining the right oil temperature. This ensures you get that perfect golden-brown crust while keeping the inside tender and flavorful.

Ingredients

For the Pancakes:

• 4 large potatoes (about 2 lbs/900g), peeled and grated
• 1 small onion (about 5 oz/150g), finely chopped
• 2 large eggs
• ¼ cup all-purpose flour (30g)
• ½ teaspoon salt
• ¼ teaspoon black pepper
• Optional: 2 tablespoons fresh parsley, chopped

For Cooking:

• Vegetable oil for frying

For Serving:

• Sour cream
• Applesauce
• Fresh chives for garnish (optional)

Detailed Instructions

Preparing the Potatoes

1. Grate the potatoes:

• Use a box grater or food processor
• Work quickly to prevent browning
• Place grated potatoes in a clean kitchen towel

1. Remove moisture:

• Gather towel corners and twist tightly
• Squeeze out as much liquid as possible
• This step is crucial for crispy pancakes

Making the Mixture

1. Combine ingredients:

• Place drained potatoes in a large bowl
• Add finely chopped onion
• Mix in eggs, flour, salt, and pepper
• Add herbs if using
• Stir until well combined

Cooking the Pancakes

1. Heat the oil:

• Add ¼ inch oil to a large skillet
• Heat over medium-high heat
• Test with a small piece of mixture – it should sizzle immediately

1. Form and fry:

• Drop heaping tablespoons of mixture
• Flatten with spatula to about ¼ inch thick
• Fry 3-4 minutes per side until golden brown
• Don’t overcrowd the pan

1. Drain:

• Remove to paper towel-lined plate
• Blot top with paper towel
• Season with additional salt if desired

Nutritional Information

Per pancake (makes 12):

• Calories: 115
• Protein: 3g
• Carbohydrates: 15g
• Fat: 5g
• Fiber: 2g
• Sodium: 110mg

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 12 pancakes

Pro Tips for Perfect Potato Pancakes

• Use starchy potatoes like Russets for best results
• Grate potatoes just before using to prevent discoloration
• Remove as much moisture as possible for crispier pancakes
• Maintain consistent oil temperature around 350°F (175°C)
• Don’t flip pancakes more than once
• Keep finished pancakes warm in a 200°F (95°C) oven

Storage and Reheating

Storage:

• Keep in airtight container in refrigerator up to 3 days
• Can be frozen for up to 2 months
• Layer with wax paper between pancakes

Reheating:

• Best reheated in oven at 350°F (175°C)
• Place on baking sheet for 5-7 minutes
• Avoid microwave as it makes them soggy

Serving Suggestions

Serve with:

• Traditional: Sour cream and applesauce
• Savory: Smoked salmon and crème fraîche
• Breakfast: Fried egg and herbs
• Dinner: Alongside roasted meats
• Appetizer: With caviar and chives

Variations

1. Seasoning Options:

• Add garlic powder
• Include caraway seeds
• Mix in grated carrots
• Add fresh dill

1. Dietary Adaptations:

• Use gluten-free flour
• Add matzo meal instead of flour
• Include sweet potatoes for variety
• Make mini versions for appetizers

1. Regional Styles:

• German: Serve with apple sauce
• Russian: Top with mushroom sauce
• Polish: Add sour cream and chives
• Jewish: Traditional Hanukkah latkes

Perfect potato pancakes are all about technique: proper draining, correct oil temperature, and careful attention while cooking. Master these elements, and you’ll have perfectly crispy, delicious pancakes every time!