Classic Potato Pancakes
Golden, crispy, and irresistible, these Classic Potato Pancakes are a timeless favorite that's perfect for breakfast, brunch, or as a crowd-pleasing side dish. Made with simple ingredients like grated russet potatoes, onion, eggs, and a touch of flour, these pancakes achieve a perfectly crisp exterior while staying tender inside. The key to their crave-worthy crunch lies in squeezing out excess potato moisture and frying them to a golden perfection in hot vegetable oil. Seasoned with salt, pepper, and garnished with sour cream and chives for an extra layer of flavor, these homemade latkes are easy to make and guaranteed to impress. Whether you're whipping them up as a comforting treat or a festive dish, these potato pancakes are a must-try recipe that never goes out of style!
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 1 medium Yellow onion
- 2 large Egg
- 0.5 cup All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.5 cup Vegetable oil
- Sour cream (optional, for serving)
- Chopped chives or green onions (optional, for garnish)
Instructions
Start by peeling the potatoes and grating them using a box grater or a food processor fitted with a grating attachment.
Place the grated potatoes in a clean kitchen towel and squeeze out as much liquid as possible. This will help the pancakes become crispy.
Grate the onion using the same grater or food processor. Combine the grated onion with the potatoes in a bowl.
In a separate as a large mixing bowl, lightly beat the eggs.
Add the grated potato and onion mixture, flour, salt, and pepper to the bowl with the eggs. Mix well until everything is thoroughly combined.
In a large skillet, heat vegetable oil over medium-high heat.
Once the oil is hot, place a heaping tablespoon of the potato mixture into the skillet and flatten it with the back of the spoon to form a pancake about 1/4-inch thick. Repeat with additional batter, ensuring not to overcrowd the pan.
Cook the pancakes for about 3-4 minutes on each side, or until they are golden brown and crispy.
Transfer the cooked pancakes to a paper towel-lined plate to drain any excess oil.
Serve the potato pancakes hot, with sour cream and chopped chives or green onions, if desired.
Nutrition Facts
Calories |
2587 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.9 g | 161% | |
| Saturated Fat | 22.2 g | 111% | |
| Polyunsaturated Fat | 71.1 g | ||
| Cholesterol | 454 mg | 151% | |
| Sodium | 2761 mg | 120% | |
| Total Carbohydrate | 323.2 g | 118% | |
| Dietary Fiber | 24.9 g | 89% | |
| Total Sugars | 20.2 g | ||
| Protein | 56.6 g | 113% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 316 mg | 24% | |
| Iron | 19.2 mg | 107% | |
| Potassium | 7184 mg | 153% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
