THE BEST POTATO PANCAKES RECIPE
Crispy edges, tender centers, and that perfect golden-brown crunch — this truly is the best potato pancakes recipe. Rooted in Eastern European culinary traditions, these potato pancakes (similar to latkes or kartoffelpuffer) deliver irresistible flavor and texture in under 30 minutes.
Equipment
- Box Grater
- Mixing bowl
- Heavy Skillet
- Kitchen Towel or Cheesecloth
Ingredients
Ingredients
- 1 large baking potato
- 1 small onion
- 1/4 cup all-purpose flour
- 1 large egg (lightly beaten)
- 1 tsp salt
- 1/4 tsp freshly ground pepper
- vegetable oil (for frying) as needed
Instructions
- Peel and grate the potato and onion using the fine side of a box grater. Transfer to a clean kitchen towel or cheesecloth and squeeze firmly to remove as much liquid as possible.
- Let the mixture sit briefly so starch settles, then discard excess liquid. This helps improve crispiness.
- Transfer the grated mixture to a bowl and add flour, beaten egg, salt, and pepper. Mix gently until combined, avoiding over-mixing.
- Heat about 1/4 inch (3–4 mm) of vegetable oil in a heavy skillet over medium-high heat until shimmering.
- Drop heaped tablespoons of batter into the pan, flatten slightly to about 1/2 inch thick. Cook for 3–4 minutes per side until golden-brown and crisp.
- Transfer finished pancakes to a wire rack or paper towel-lined plate to drain briefly. Serve immediately for maximum crispiness.
Notes
Serve with sour cream, applesauce, or fresh herbs. For a lighter version, shallow fry or use less oil. For a gluten-free option, replace flour with gluten-free mix.