Classic Potato Pancakes (Latkes)
There is nothing quite like the smell of fresh Potato Pancakes frying in a pan. This is a classic, rustic recipe that turns humble ingredients like potatoes and onions into a crispy, golden-brown treat that is soft on the inside and crunchy on the edges.
Quick Stats
- Prep time: 20 minutes
- Cook time: 15 minutes
- Cost: ~$2.50 – $4.00 per batch (incredibly economical)
- Servings: Makes about 10–12 pancakes (serves 4 people)
Ingredients
The key to a great pancake is using starchy potatoes to ensure they hold their shape.
- Potatoes: 1.5 lbs (about 3–4 large Russet or Yukon Gold potatoes).
- Onion: 1 medium yellow onion.
- Egg: 1 large egg, lightly beaten.
- Flour or Breadcrumbs: 3 tablespoons (all-purpose flour works best).
- Salt: 1 teaspoon (plus more for seasoning).
- Black Pepper: 1/2 teaspoon.
- Oil: 1/4 cup of vegetable, canola, or grapeseed oil (any high-heat oil).
- Optional: 1/2 teaspoon of baking powder for extra fluffiness.
Step-by-Step Instructions
1. Grate the Potatoes and Onion
Peel the potatoes and the onion. Use the coarse side of a box grater (the side with the large holes) to grate them into a large bowl.
2. The Most Important Step: Squeeze the Liquid
Place the grated potato and onion mixture into a clean kitchen towel or cheesecloth. Twist the towel and squeeze as hard as you can over the sink. You want the mixture to be as dry as possible to ensure the pancakes become crispy rather than soggy.
3. Mix the Batter
In a clean bowl, combine the dried potato and onion. Add the beaten egg, flour, salt, and pepper. Mix thoroughly with a fork until the flour and egg are evenly distributed and the potatoes are well-coated.
4. Heat the Pan
In a large skillet, heat the oil over medium-high heat. To test if it’s ready, drop a tiny piece of potato into the oil—if it sizzles immediately, you’re ready to go.
5. Fry to Perfection
Drop a large spoonful of the mixture into the hot oil. Use the back of the spoon to flatten it into a disc about 1/2-inch thick. Do not crowd the pan; cook 3 or 4 at a time.
- Fry for 3–4 minutes per side until they are a deep golden brown.
6. Drain and Serve
Transfer the hot pancakes to a plate lined with paper towels to drain the excess oil. Sprinkle with a tiny bit of extra salt while they are still hot.
Serving Suggestions
- The Traditional Way: Serve warm with a side of applesauce or sour cream.
- The Savory Way: Top with a sprig of fresh dill or even a slice of smoked salmon.
Estimated Cost Breakdown
| Item | Price Est. |
| 1.5 lbs Potatoes | $1.20 |
| 1 Onion | $0.50 |
| 1 Egg | $0.25 |
| Pantry Staples (Oil/Flour/Spices) | $0.50 |
| Total | ~$2.45 |