Go Back
Crispy and golden brown, potato pancakes are a beloved comfort food that transcends borders and generations. Known by various names—latkes in Jewish cuisine, rösti in Switzerland, and placki ziemniaczane in Poland—these delectable treats have captured the hearts and taste buds of many around the world. The appeal of potato pancakes lies in their delightful crunch and hearty flavor, making them a staple dish in homes and restaurants alike.

Classic Potato Pancakes

Discover the joy of homemade potato pancakes with this simple recipe for Crispy & Golden Classic Potato Pancakes. Known by different names around the world, these delicious treats are perfect for any occasion. Learn about the key ingredients, including russet potatoes and onions, and follow essential preparation steps to achieve that perfect crunch. Serve with traditional accompaniments like sour cream or applesauce, or get creative with unique toppings. Enjoy a dish that not only satisfies your taste buds but also evokes memories of family gatherings. Dive into the delightful world of potato pancakes today!
Print Recipe Pin Recipe

Ingredients
  

4 medium-sized russet potatoes, peeled

1 small onion, finely grated

2 large eggs

1/4 cup all-purpose flour

1/2 tsp baking powder

1 tsp salt

1/2 tsp black pepper

Vegetable oil, for frying

Sour cream or applesauce, for serving (optional)

Instructions
 

Grate the Potatoes: Using a box grater or food processor, grate the peeled potatoes into a large bowl. If you prefer a smoother texture, you can pulse them briefly in the food processor.

    Drain Excess Moisture: Place the grated potatoes in a clean kitchen towel or cheesecloth and twist to squeeze out as much excess moisture as possible. This step is crucial for the crispiness of the pancakes.

      Combine Ingredients: In a mixing bowl, combine the drained grated potatoes, grated onion, eggs, flour, baking powder, salt, and black pepper. Mix well until all ingredients are evenly incorporated.

        Heat the Oil: In a large skillet, heat about 1/4 inch of vegetable oil over medium heat until shimmering. You can test the oil by dropping a small amount of the potato mixture into the pan; it should sizzle immediately.

          Form the Pancakes: Using a tablespoon or a small ice cream scoop, drop spoonfuls of the potato mixture into the hot oil. Flatten each scoop gently with the back of the spoon to form pancakes that are about 1/2 inch thick.

            Fry Until Golden: Fry the pancakes for about 3-4 minutes on each side until they are golden brown and crispy. Do not overcrowd the pan; work in batches if necessary.

              Drain Excess Oil: Once cooked, transfer the pancakes to a paper towel-lined plate to absorb excess oil. You can keep them warm in a low oven (around 200°F or 90°C) while you finish frying the remaining batter.

                Serve: Serve the potato pancakes hot with a dollop of sour cream or a side of applesauce for a sweet touch. Enjoy their crispy, golden goodness!

                  Prep Time: 20 min | Total Time: 40 min | Servings: 4