Potato pancakes, known as 'latkes' in Jewish cuisine, are crispy and comforting potato cakes enjoyed worldwide. This recipe guides you through making the perfect potato pancakes, exploring variations, serving suggestions, and answering common questions to ensure your success.
Ingredients
Scale:
4 large Russet or Yukon Gold potatoes, peeled and grated
1 medium onion, finely grated
2 large eggs
1/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
Vegetable oil for frying
Instructions
Grate the potatoes using a coarse grater and place them in a bowl of cold water to prevent browning. Stir occasionally to release excess starch.
Drain the potatoes after 10 minutes and transfer them to a clean kitchen towel. Wring out excess water thoroughly.
In a large bowl, mix the grated potatoes, onion, eggs, flour, salt, and pepper until well combined.
Heat about 1/4 inch of vegetable oil in a large skillet over medium-high heat until it shimmers.
Using a spoon, drop mounds of the potato mixture into the hot oil, flattening them slightly with a spatula. Fry for 3-4 minutes on each side until golden brown and crispy.
Remove the cooked pancakes and place on a paper towel-lined plate to drain excess oil. Serve hot with desired toppings.
