Ingredients
- 4 medium russet potatoes, peeled
- 1 small onion, peeled
- 2 large eggs
- ¼ cup all-purpose flour (or matzo meal for traditional latkes)
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp baking powder (optional, for extra fluffiness)
- Oil for frying (vegetable or canola oil)
🔪
Instructions
1.
Grate the Potatoes and Onion
- Use a box grater or food processor to coarsely grate the potatoes and onion.
- Place the mixture in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible over the sink or a bowl.
2.
Mix the Batter
- In a large bowl, combine the grated, drained potatoes and onion.
- Add eggs, flour, salt, pepper, and baking powder (if using). Mix until fully combined. The mixture should be moist but hold together.
3.
Heat the Oil
- Heat ¼ inch of oil in a large skillet over medium-high heat until shimmering but not smoking.
4.
Fry the Pancakes
- Scoop about ¼ cup of the mixture per pancake into the pan, flattening slightly with a spatula.
- Fry 2–3 minutes per side, or until golden brown and crispy.
- Drain on paper towels.
5.
Serve Warm
- Serve immediately with sour cream, applesauce, or even a dollop of Greek yogurt.
📝
Tips & Variations
- Crispier pancakes: Make sure to remove as much liquid as possible from the grated potatoes.
- Add herbs: Mix in fresh parsley, chives, or dill for extra flavor.
- Cheesy twist: Add ¼ cup grated Parmesan or cheddar cheese.
- Make ahead: Keep cooked pancakes warm in a 250°F (120°C) oven while frying the rest.