Introduction

Golden & crispy on the outside, tender on the inside — potato pancakes (latkes) are a comforting, simple dish made from grated potatoes, onion, egg and a little flour. Serve warm with sour cream or applesauce for a classic pairing.

Ingredients (makes ~12 medium pancakes)

• 4 medium potatoes (about 1.2 kg), peeled and grated
• 1 small onion, grated
• 2 large eggs, beaten
• 3 tablespoons all-purpose flour (or matzo meal)
• 1 teaspoon salt (adjust to taste)
• ¼ teaspoon black pepper
• Vegetable oil (or canola) for frying — about ¼ to ½ cup
• Optional: 1 tablespoon chopped fresh parsley or chives (for garnish)

Instructions

1. Grate potatoes & onion: Use a box grater or food processor. Work quickly to avoid browning.
2. Remove liquid: Put grated potatoes & onion into a clean kitchen towel or cheesecloth. Squeeze hard to remove as much moisture as possible (this step is crucial for crisp pancakes).
3. Mix batter: In a large bowl combine the drained potatoes & onion with the beaten eggs, flour, salt and pepper. Mix until evenly combined.
4. Heat oil: In a large frying pan, heat about 1–2 tablespoons oil over medium heat. You want enough oil to coat the pan but not deep fry.
5. Fry pancakes: Spoon 2–3 tablespoons of mixture per pancake into the hot pan and flatten gently with the back of the spoon to ~¾ cm thick. Fry 3–4 minutes per side or until deep golden and crisp.
6. Drain & keep warm: Transfer to a paper-towel-lined plate to drain. Keep pancakes warm in a low oven (about 200°F / 95°C) while frying the rest.
7. Serve: Sprinkle with parsley or chives if desired and serve hot with sour cream or applesauce.

Methods & Tips

• Less soggy: Removing potato liquid is the most important step for crispiness.
• Uniform size: Use an ice-cream scoop or two spoons to portion evenly.
• Pan vs deep fry: Pan-frying in a shallow pool of oil gives a nice crisp without too much oil absorption; deep-frying makes them extra crisp but uses more oil.
• Make ahead: Fry, cool, then reheat in a 400°F (200°C) oven for 6–8 minutes to restore crispness.

History (short)

Latkes have roots in Eastern European Jewish cuisine and became particularly associated with Hanukkah because frying in oil recalls the Hanukkah miracle. Variations exist across regions — some add potato starch, matzo meal, or even grated carrots or zucchini.

Benefits

• Simple, inexpensive ingredients.
• Quick to prepare (about 30–40 minutes total).
• Versatile — serve savory with sour cream or sweet with applesauce.
• Comforting and family-friendly.

Formation (why they work)

Drying the grated potatoes concentrates starches so the exterior crisps quickly in hot oil, while the egg and flour bind the shreds together into a tender interior. The onion adds moisture and flavor during frying.

Conclusion

Potato pancakes are an easy, satisfying dish that everyone can make at home. With a few pantry staples you get crunchy, golden pancakes perfect for breakfast, dinner, or snack time.

Lovers

Perfect for potato lovers, people who enjoy crispy textures, families, brunch crowds, and anyone who likes quick comfort food. Kids also tend to love them dipped in applesauce.