Name: Potato Pancakes Recipe: Crispy and Comforting
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 2 large russet potatoes (1.5 lbs, peeled); 1 small yellow onion; 1 large egg (beaten); 3 tbsp all-purpose flour; 1 tsp kosher salt; 1/4 tsp black pepper; 1/4 tsp baking powder; 1/4 cup vegetable oil; Optional: Fresh chives (sour cream); Suggested Pairings: Applesauce (sparkling water)

Introduction

Table of Contents

Potato Pancakes, or latkes, are a classic, comforting dish, perfect for family meals, brunches, or casual gatherings. These golden, crispy pancakes, made with grated potatoes and onions, deliver a savory, hearty flavor with a tender, fluffy interior. Presented on a white ceramic platter, optionally garnished with fresh chives or a dollop of sour cream, this Potato Pancakes recipe offers a rustic, inviting aesthetic that elevates any occasion. This recipe provides a simple homemade version with accessible ingredients, adaptable for dietary preferences, ideal for home cooks seeking a crowd-pleasing dish that brings warm, traditional charm to any table.

Ingredients

For the Potato Pancakes:

2 large russet potatoes (about 1.5 lbs), peeled
1 small yellow onion
1 large egg, beaten
3 tbsp all-purpose flour
1 tsp kosher salt
1/4 tsp black pepper
1/4 tsp baking powder
1/4 cup vegetable oil (for frying)

For Serving:

Optional: Fresh chives, sour cream, applesauce
Suggested Accompaniments: Green salad, smoked salmon
Suggested Pairings: Sparkling water, apple cider
Suggested Aesthetic: Serve on a white ceramic platter
Suggested Equipment: Box grater or food processor, large mixing bowl, large skillet, spatula, paper towels, measuring cups/spoons, knife

Step-by-Step Process

Grate Potatoes and Onion: Grate the potatoes and onion using a box grater or food processor. Place in a clean kitchen towel and squeeze out as much liquid as possible over a bowl.
Make Batter: In a large mixing bowl, combine grated potatoes and onion, beaten egg, flour, salt, pepper, and baking powder. Mix until well combined.
Taste and Adjust: Taste a small amount of the batter (safe due to cooked end product) and adjust with a pinch more salt or pepper to ensure a balanced flavor.
Heat Oil: In a large skillet, heat 2 tbsp vegetable oil over medium-high heat until shimmering.
Form and Fry Pancakes: Scoop 1/4 cup of the potato mixture, flatten into a 3-inch patty, and place in the hot skillet. Fry 3–4 pancakes at a time for 3–4 minutes per side until golden and crispy. Add more oil as needed between batches.
Drain: Transfer pancakes to a paper towel-lined plate to drain excess oil.
Serve: Arrange pancakes on a white ceramic platter. Optionally garnish with fresh chives or a dollop of sour cream. Serve with applesauce, a green salad, smoked salmon, sparkling water, or apple cider.

Tips for Better Potato Pancakes

Squeeze out as much liquid as possible from the potatoes and onion to ensure crispy pancakes.
Taste the batter before frying to balance savory and peppery flavors; adjust sparingly.
Keep oil hot (around 350°F) for crispiness; avoid overcrowding the skillet to maintain temperature.
Form evenly sized patties for consistent cooking and presentation.
Present on a white ceramic platter to highlight the golden crust and garnishes.
Make ahead: Prepare the batter up to 4 hours in advance; store in the fridge and stir before frying.
Use russet potatoes for their high starch content, which yields crispier results.
Enhance aesthetic: Garnish with chives or sour cream for a fresh, rustic pop.

Variations and Customization

Gluten-Free Potato Pancakes: Replace all-purpose flour with gluten-free flour or cornstarch.
Vegan Potato Pancakes: Replace the egg with 1 tbsp flaxseed meal mixed with 3 tbsp water; use vegan sour cream for serving.
Low-Sodium Potato Pancakes: Reduce salt to 1/2 tsp and use low-sodium accompaniments.
Sweet Potato Pancakes: Swap russet potatoes for sweet potatoes and add 1/2 tsp cinnamon to the batter.
Herbed Potato Pancakes: Add 1 tbsp chopped fresh dill or parsley to the batter.
Cheesy Potato Pancakes: Mix in 1/4 cup shredded cheddar cheese to the batter for extra flavor.
Spicy Potato Pancakes: Add 1/4 tsp cayenne pepper or 1 tsp chopped jalapeño to the batter.
Zucchini Potato Pancakes: Replace half the potatoes with grated zucchini (squeeze out liquid).

Storage and Serving Tips

Store leftover pancakes in an airtight container in the fridge for up to 3 days; reheat in a 350°F oven for 8–10 minutes to restore crispness.
Freeze cooked pancakes in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 2 months; reheat in a 375°F oven for 10–12 minutes.
Serve warm for the best crispy, savory texture.
Use as a side, appetizer, or breakfast dish with various toppings.
Pair with sparkling water or apple cider to complement the savory, hearty flavors.
Present on a white ceramic platter with garnishes for a rustic, inviting charm.

Nutritional Information

Based on 4 servings (3 pancakes each):

Calories: 280 kcal
Total Fat: 16g
Saturated Fat: 2g
Trans Fat: 0g
Cholesterol: 45mg
Sodium: 620mg
Total Carbohydrates: 30g
Dietary Fiber: 2g
Sugars: 2g
Protein: 6g
Vitamin A: 4% Daily Value
Vitamin C: 15% Daily Value
Calcium: 6% Daily Value
Iron: 8% Daily Value

Note: Values vary by ingredient brands and substitutions (vegan options reduce cholesterol). Moderate in calories; pair with light sides for balance.

Conclusion

This Potato Pancakes recipe delivers a crispy, comforting dish perfect for family meals or brunches, transforming simple ingredients into a traditional favorite. Its easy preparation and rustic presentation make it a go-to. The golden crust and tender interior delight with every bite. It’s sure to be a cherished recipe, loved for its crowd-pleasing charm.