Crispy Potato Pancakes (Latke-Style)

Here’s a crispy-on-the-outside, tender-on-the-inside potato pancake / fritter recipe—classic, foolproof, and very close to what’s in the photo.

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🥔 Crispy Potato Pancakes (Latke-Style)

Ingredients (makes ~8–10 pancakes)

• 2 large russet or Yukon Gold potatoes

• 1 small onion (optional but highly recommended)

• 1 large egg

• 2–3 tbsp all-purpose flour (or matzo meal / cornstarch)

• ½ tsp salt (plus more to taste)

• ¼ tsp black pepper

• Oil for frying (vegetable, canola, or avocado)

• Optional: chopped parsley or chives

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Instructions

1. Grate the potatoes
   Use the large holes of a box grater. Grate the onion too if using.

2. Squeeze out moisture (important!)
   Put the grated potatoes in a clean kitchen towel or cheesecloth and squeeze HARD over the sink. Drier potatoes = crispier pancakes.

3. Mix the batter
   In a bowl, combine potatoes, onion, egg, flour, salt, pepper, and herbs. Mix just until combined.

4. Heat the oil
   Heat about ¼ inch of oil in a skillet over medium-high heat. Oil should shimmer but not smoke.

5. Fry
   Drop spoonfuls of the mixture into the pan and gently flatten.
   Cook 3–4 minutes per side until deeply golden and crispy.

6. Drain & finish
   Transfer to a paper towel–lined plate. Sprinkle with a little extra salt while hot.

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🧠 Pro Tips

• If the mixture gets watery, pour off liquid and add 1 tsp more flour

• Don’t overcrowd the pan—crispy needs space

• Keep finished pancakes warm in a 200°F / 95°C oven

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🧄 Serving Ideas

• Sour cream or Greek yogurt

• Applesauce (classic and underrated)

• Fried or poached eggs

• Smoked salmon + dill

• Garlic yogurt or herbed crème fraîche

If you want, I can also give you:

• A cheese-stuffed version

• Mashed-potato pancakes (great for leftovers)

• A baked or air-fryer version

• Or a giant skillet pancake like in the photo 👀

Just say the word