Best Potato Pancakes Ever

Ouadie Rhabbouron

🥔 The Best Potato Pancakes Ever: Crispy, Golden, and Irresistible

 

There's something uniquely comforting about a perfectly cooked potato pancake. Crispy on the outside, tender on the inside, and savory all the way through, this simple dish is a classic for a reason. Whether you call them Latkes, Kartoffelpuffer, or Placki, this recipe focuses on one crucial step to ensure the crispiest, most delicious results possible: removing excess moisture from the grated potatoes.

This recipe uses fresh, grated potatoes for that classic, crispy texture, but we've included a note for using leftover mashed potatoes too!

 

🌟 Recipe Highlights

 

  • Crispy Perfection: We use a simple trick to ensure a golden, crunchy exterior every time.
  • Simple Ingredients: Only a handful of pantry staples are needed.
  • Versatile: Delicious with classic toppings like sour cream and applesauce, or get creative with savory additions!

 

📝 Ingredients

 

Ingredient Quantity Notes
Russet Potatoes (large) 4 High starch content is best for crispiness.
Yellow Onion (medium) 1 Adds essential flavor and moisture balance.
Large Eggs (beaten) 2 Acts as a binder.
All-Purpose Flour 3-4 Tablespoons Use more if the mixture seems too wet.
Salt 1 Teaspoon Or to taste.
Black Pepper 1/2 Teaspoon Or to taste.
Vegetable or Canola Oil 1/2 Cup (approx.) For frying—use a neutral oil with a high smoke point.

 

🔪 Instructions

 

 

Step 1: Prep the Potatoes and Onion

 

  1. Peel and Grate: Peel the potatoes and the onion. Using the medium holes of a box grater or the grating attachment of a food processor, grate both the potatoes and the onion into a large bowl. Grating the onion first can help prevent the potatoes from browning quickly.
  2. Drain the Liquid: This is the most crucial step for a crispy pancake. Transfer the grated potato and onion mixture into a clean, thin kitchen towel, cheesecloth, or a nut-milk bag.
  3. Squeeze Out Moisture: Gather the edges of the cloth/towel and twist it firmly over a sink or large bowl to wring out as much liquid as possible. Open the towel, loosen the mixture, and squeeze again. Remove as much liquid as you can!

 

Step 2: Make the Batter

 

  1. Add Binders: Transfer the wrung-out potato and onion mixture to a clean bowl.
  2. Mix: Add the beaten eggs, flour, salt, and pepper. Use your hands or a spoon to gently mix everything together until just combined. Do not overmix, or the pancakes can become gummy. The mixture should hold its shape when squeezed. If it feels too loose, add 1 more tablespoon of flour.

 

Step 3: Fry the Pancakes

 

  1. Heat the Oil: Heat a large, heavy-bottomed skillet (cast iron is ideal) over medium-high heat. Add enough oil to coat the bottom of the pan generously, about 1/4 to 1/2 inch deep. The oil is ready when a small drop of batter immediately sizzles.
  2. Form and Fry: Drop heaping tablespoonfuls of the mixture into the hot oil, working in batches so as not to overcrowd the pan. Use the back of a spatula to gently flatten the mounds into discs about 1/2 inch thick.
  3. Cook Until Golden: Fry for about 3 to 4 minutes per side, until the pancakes are deeply golden-brown and crispy. Adjust the heat as needed; if they brown too quickly, turn the heat down slightly.
  4. Drain: Transfer the cooked pancakes to a plate lined with paper towels to drain excess oil. Sprinkle lightly with a little extra salt immediately after draining.
  5. Keep Warm (Optional): To keep the first batches warm, preheat your oven to 200°F (95°C) and place the cooked pancakes on a wire rack set over a baking sheet in the oven while you finish frying the rest.

 

Step 4: Serve and Enjoy

 

Serve the potato pancakes immediately while they are hot and crispy!

 

💡 Expert Tips for Success

 

  • Russets are Best: Their high starch content is key for binding and achieving maximum crispiness.
  • Squeeze, Squeeze, Squeeze: Don't skip or skimp on draining the liquid! The drier the mixture, the crispier the pancake.
  • Don't Overcrowd: Fry in batches. Overcrowding the pan lowers the oil temperature, leading to soggy, oil-logged pancakes.
  • Season When Hot: A final sprinkle of salt right when they come out of the pan makes a difference in flavor.

 

😋 Serving Suggestions

 

The classic pairings are always a hit:

  • Sweet: Applesauce (warm or cold)
  • Savory: Cool sour cream or Greek yogurt

Creative Toppings:

  • Smoked salmon and a dollop of crème fraîche
  • A fried egg and a sprinkle of chives for a hearty breakfast
  • Diced bacon, cheddar cheese, and a spoonful of salsa
  • A side of roast chicken or beef brisket

 

🔄 Leftover Mashed Potato Variation

 

Have leftover mashed potatoes? You can still make amazing potato cakes!

  • Ingredients: 2 cups cold mashed potatoes, 1 large egg, 1/4 cup flour, salt, pepper, and optional add-ins like chopped chives or shredded cheese.
  • Method: Mix all ingredients until just combined. Scoop into patties and coat lightly in flour or panko breadcrumbs for extra crunch. Fry in hot oil (shallow fry) for 2-3 minutes per side until golden brown and heated through.

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