Potato Pancakes

Here’s a classic potato pancakes (latkes-style) recipe—crispy on the outside, tender inside 🥔

Ingredients

• 4 medium russet potatoes, peeled

• ½ small onion (optional)

• 1 large egg

• ¼ cup flour (or breadcrumbs)

• 1 tsp salt

• ½ tsp black pepper

• Oil for frying

Instructions

1. Grate & drain:
   Grate potatoes (and onion if using). Place in a towel and squeeze out as much liquid as possible.

2. Mix:
   In a bowl, combine grated potatoes, egg, flour, salt, and pepper.

3. Heat oil:
   Heat a skillet over medium heat with about ¼ inch of oil.

4. Fry:
   Spoon batter into the pan and flatten.
   Cook 3–4 minutes per side until golden brown.

5. Drain & serve:
   Transfer to paper towels. Serve hot.

Serving Ideas

• Classic: sour cream or applesauce

• Savory: add green onions or garlic

• Sweet version: a sprinkle of cinnamon sugar

Tips

• Russet potatoes give the crispiest result.

• Don’t overcrowd the pan.

• Keep warm in a 200°F (95°C) oven if cooking in batches.

Want a baked version, cheese potato pancakes, or gluten-free option?