Golden Crispy Potato Pancakes

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Golden Crispy Potato Pancakes (Latkes)

Potato pancakes are the ultimate comfort food—crispy and golden on the outside, tender and savory on the inside. Known as Latkes in Jewish tradition or Reibekuchen in Germany, these versatile fritters bridge the gap between a side dish and a main course. They are a brilliant way to turn humble root vegetables into a crowd-pleasing masterpiece.

Recipe Overview

  • Prep time: 20 minutes

  • Cook time: 15 minutes

  • Servings: 4 (makes about 12 pancakes)

  • Difficulty: Easy

Ingredients

Ingredient Quantity Purpose
Russet Potatoes 1.5 lbs (approx. 3 large) High starch for maximum crispiness
Yellow Onion 1 small Adds sweetness and moisture
Eggs 2 large The binder that holds it all together
All-Purpose Flour 3-4 tbsp Absorbs excess moisture
Baking Powder ½ tsp Makes them slightly light and airy
Salt & Black Pepper To taste Essential seasoning
Vegetable Oil For frying High smoke point oil is best

Instructions

  1. Prep the Veggies: Peel the potatoes and onion. Using the coarse side of a box grater (or a food processor), grate both into a large bowl.

  2. The Big Squeeze: This is the most important step. Place the grated mixture into a clean kitchen towel or cheesecloth. Twist and squeeze with all your might to get as much liquid out as possible. Dry potatoes = Crispy pancakes.

  3. Mix: In a separate bowl, whisk the eggs. Add the dried potato/onion mix, flour, baking powder, salt, and pepper. Stir until well combined.

  4. Heat the Oil: Fill a large skillet with about ¼ inch of oil. Heat over medium-high until a small drop of batter sizzles immediately.

  5. Fry: Drop spoonfuls of the mixture into the oil, flattening them slightly with a spatula. Fry for 3–4 minutes per side until deeply golden brown.

  6. Drain: Transfer to a wire rack or paper-towel-lined plate to remove excess oil. Serve immediately.

Pro Tips for Success

  • Don’t wait: Potatoes oxidize (turn grey/brown) quickly once grated. Mix and fry them immediately.

  • Starch Secret: If you let the squeezed-out potato liquid sit in a bowl for a minute, a white powder (starch) will settle at the bottom. Pour off the liquid, keep that starch, and mix it back into your batter for extra crunch.

  • Oil Temp: If the oil isn’t hot enough, the pancakes will soak up grease and become soggy. If it’s too hot, the outside burns before the inside cooks. Aim for a steady sizzle.

Benefits & Nutritional Info

Potato pancakes are a powerhouse of energy. Potatoes provide a significant amount of Potassium and Vitamin C, while the eggs add a boost of Protein.

Per Serving (approx. 3 pancakes):

  • Calories: 280 kcal

  • Carbohydrates: 34g

  • Protein: 6g

  • Fat: 14g (depending on drainage)

  • Fiber: 3g

Common Q&A

Q: Can I make these gluten-free?

A: Absolutely. Swap the all-purpose flour for 1:1 gluten-free flour, potato starch, or even almond meal.

Q: What are the best toppings?

A: The “Great Debate” is usually between sour cream (savory) and applesauce (sweet/tart). Smoked salmon and chives are also world-class additions.

Q: Can I bake these instead of frying?

A: You can, but they won’t be as crispy. If baking, brush them generously with oil and bake at 425°F (220°C) for about 15-20 minutes, flipping halfway.

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