If you’re looking for the best potato pancakes recipe, this guide will show you how to make crispy, golden, and flavorful potato pancakes right at home. Perfect for breakfast, brunch, or a side dish, these homemade latkes are easy to make with simple ingredients.
Ingredients for Potato Pancakes
- 4 large potatoes (Russet or Yukon Gold work best)
- 1 small onion, grated or finely chopped
- 2 large eggs
- ¼ cup all-purpose flour (or potato starch for gluten-free version)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder (optional, for extra flavor)
- Oil for frying (vegetable, canola, or sunflower oil works best)
Optional Garnishes
- Sour cream or Greek yogurt
- Applesauce
- Chopped chives or parsley
Step-by-Step Instructions to Make Potato Pancakes
1. Prepare the potatoes
Peel the potatoes and grate them using a box grater or food processor. Place the grated potatoes in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible. Removing excess water is key to crispy potato pancakes.
2. Grate the onion
Grate or finely chop the onion. Combine the onion with the drained grated potatoes in a large mixing bowl. The onion adds flavor and moisture to the pancakes.
3. Make the potato pancake batter
Add the eggs, flour, salt, black pepper, and optional garlic powder to the potato and onion mixture. Mix thoroughly until the batter comes together. The mixture should hold together when scooped; if too wet, add a little extra flour.
4. Heat the oil
Pour enough oil into a large skillet to cover the bottom by about ¼ inch. Heat over medium-high heat until shimmering. To test if the oil is ready, drop a small amount of batter into the pan; it should sizzle immediately.
5. Fry the potato pancakes
Scoop about ¼ cup of the batter for each pancake and carefully place it in the hot oil. Flatten slightly with a spatula. Fry for 3–5 minutes per side, or until golden brown and crispy. Adjust the heat as needed to prevent burning.
6. Drain and keep warm
Remove the cooked potato pancakes from the skillet and place them on a plate lined with paper towels to drain excess oil. Keep warm in a low oven (200°F / 90°C) while frying the remaining pancakes.
7. Serve
Serve the potato pancakes hot, garnished with sour cream, applesauce, or fresh herbs. They are perfect as a breakfast, brunch, or side dish.
Tips for Perfect Potato Pancakes
- Remove excess moisture: Squeezing the potatoes is essential for crispy pancakes.
- Uniform size: Make pancakes roughly the same size to ensure even cooking.
- Use a non-stick or well-seasoned skillet: Prevents sticking and makes flipping easier.
- Don’t overcrowd the pan: Fry in batches for the best crispiness.
- Optional flavor variations: Add grated carrot, zucchini, or fresh herbs to the batter for a twist.
Storing and Reheating
- Store leftover potato pancakes in an airtight container in the refrigerator for up to 2 days.
- Reheat in a skillet over medium heat or in an air fryer at 350°F (175°C) for 3–5 minutes to restore crispiness. Avoid microwaving, as it can make them soggy.
Why This Potato Pancakes Recipe Works
This recipe produces crispy, golden potato pancakes with a tender interior every time. With simple ingredients and step-by-step instructions, even beginners can make perfect latkes at home.
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