Description
This Potato Pancakes recipe delivers crispy, golden brown latkes made from grated russet potatoes and onions, mixed with eggs and flour, then fried to perfection. Served with sour cream or applesauce, these savory pancakes make a classic Eastern European side dish that’s easy to prepare and deliciously comforting.
Ingredients
Scale
Main Ingredients
- 4 medium russet potatoes, peeled and grated
- 1 small yellow onion, grated
- 2 large eggs
- ¼ cup all-purpose flour
- 1 tsp salt
- ½ tsp black pepper
- ¼ tsp garlic powder (optional)
- Vegetable oil for frying
- Sour cream or applesauce for serving
Instructions
- Prepare the potatoes and onion: Place the grated potatoes and grated onion into a clean kitchen towel and squeeze out as much moisture as possible to ensure crispy pancakes.
- Mix the batter: Transfer the dried potatoes and onion to a large bowl. Add the eggs, flour, salt, black pepper, and optional garlic powder, then mix thoroughly to combine all ingredients evenly.
- Heat the oil: Pour about ¼ inch of vegetable oil into a large skillet and heat over medium heat until hot, ready for frying the pancakes.
- Form and fry pancakes: Drop about ¼ cup of the potato mixture into the hot oil. Flatten slightly with a spatula to form a pancake shape. Fry each side for 3 to 4 minutes or until golden brown and crispy.
- Drain the pancakes: Remove the fried pancakes and place them on paper towels to drain excess oil. Repeat the process with the remaining batter, adding more oil to the pan as needed.
- Serve: Serve the warm potato pancakes with sour cream or applesauce on the side for a traditional accompaniment.
Notes
- To keep pancakes crispy while finishing cooking all batches, place cooked pancakes on a wire rack set over a baking sheet in a 200°F oven.
- For extra crunch and texture, add a tablespoon of cornmeal to the potato batter.
