Classic Potato Pancakes (Latkes)
These golden, crispy potato pancakes have a shatteringly crisp exterior and a soft, savory center. Made with simple pantry staples and a foolproof technique, this recipe ensures perfectly cooked latkes every time, whether you serve them with sour cream or applesauce.
Equipment
- Box grater - Large holes
- Food processor - With grating disc (optional)
- Large mixing bowl
- Fine-mesh strainer
- Cheesecloth - Or clean kitchen towel for squeezing
- Cast iron skillet - Large, heavy-bottomed
- Fish Spatula - Or wide flat spatula
- Baking sheet - For draining and keeping warm
- Paper towels
- Measuring cups and spoons
Ingredients
- 2 lbs Russet potatoes - 900g, peeled
- 1 Yellow onion - medium
- 2 Large eggs - lightly beaten
- 3 tbsp All-purpose flour - 24g, or matzo meal
- 1 tsp Salt - 6g
- 1/4 tsp Black pepper - 0.5g
- 1/4 tsp Garlic powder - 0.5g, optional
- 1/2 cup Vegetable oil - 120ml, or other neutral frying oil
For Serving (optional)
- Sour cream
- Applesauce
- Fresh chives - or green onions, for garnish
Instructions
- Peel the potatoes and grate them using the large holes of a box grater or a food processor. Immediately place the shreds into a bowl of cold water to prevent browning.
- Grate the onion on the large holes of the grater, directly into the potato mixture or a separate bowl.
- Drain the grated potatoes and transfer them to a clean kitchen towel or cheesecloth. Twist and squeeze firmly over the sink until almost no more liquid drips out.
- Combine the squeezed potatoes and onion in a clean bowl. Add the beaten eggs, flour, salt, pepper, and garlic powder, then mix gently until just combined.
- Heat about 1/4 inch of oil in a large cast iron skillet over medium-high heat until shimmering. The oil is ready when a small piece of potato sizzles immediately.
- Scoop a 1/4 cup of the potato mixture and place it into the hot oil, then flatten gently into a disk about 1/2 inch thick. Fry in batches of 3-4 for 4-5 minutes per side.
- Carefully flip each pancake with a wide spatula and cook for another 3-4 minutes until the second side is equally golden and crispy.
- Transfer the cooked pancakes to a paper towel-lined baking sheet and sprinkle with salt. Keep warm in a 200°F oven while cooking the remaining batches.
Notes
- Moisture is the key: Squeeze the grated potatoes as dry as possible. This is the most important step for achieving crispy pancakes and preventing them from falling apart.
- Potato choice matters: Russet potatoes are the best choice for their high starch and low moisture content, which yields the crispiest texture.
- Oil temperature: Maintain a steady medium-high heat. If the oil is not hot enough, pancakes will absorb oil and become greasy. If it's too hot, they will burn before cooking through.
- Avoid crowding: Fry in batches of 3-4 pancakes at a time. Overcrowding the pan lowers the oil temperature and leads to soggy results.
- Make-ahead instructions: The raw potato mixture can be prepared and refrigerated for up to 2 hours before frying. Cooked pancakes can be refrigerated for up to 3 days or frozen for up to 2 months.
- Reheating for crispiness: Reheat in a 375°F oven on a wire rack for 10-12 minutes, flipping halfway. Avoid using the microwave as it makes them soft.
- Gluten-free variation: Replace the flour with matzo meal, almond flour, or a gluten-free all-purpose blend in equal amounts.
- Variations: Try adding shredded cheese, fresh herbs, or using sweet potatoes for a different twist on this classic dish.