Classic Potato Pancakes

Classic Potato Pancakes Recipe — Crispy, Golden & Irresistible

Classic Potato Pancakes are simple pantry food elevated into something unforgettable: crispy edges, a tender center, and comforting savory flavor. Known as latkes or deruny, these are perfect for breakfast, brunch, or a cozy dinner side.

Ingredients & Why They Matter

• 4 large russet potatoes — high starch produces crisp edges and a tender interior.
• 1 medium onion — adds savory depth and slight sweetness.
• 2 large eggs — bind the mixture so pancakes hold together while frying.
• ¼ cup all-purpose flour — absorbs moisture and helps form a golden crust.
• ½ tsp sea salt (or to taste) — enhances and balances flavor.
• ¼ tsp black pepper (or to taste) — adds subtle warmth.
• 2 tbsp vegetable oil — for frying; gives even heat and crispiness.

Step-by-Step Instructions

1. Prep the potatoes and onion. Peel and cube the potatoes and onion. Use a food processor with a grating disk (pulse 1–2 minutes) or grate by hand on the fine side.
2. Drain the mixture. Place grated vegetables into a fine-mesh strainer or a clean kitchen towel. Squeeze firmly over a bowl to remove as much liquid as possible.
3. Reserve the starch. Let the liquid sit 1–2 minutes; a white layer (potato starch) will settle. Pour off the clear liquid and keep the starch—add it back to the grated solids for extra binding and crispness.
4. Combine the batter. Mix drained potato + onion with the reserved starch, eggs, flour, salt, and pepper. Batter should hold when pressed; if too loose, add 1 tbsp flour at a time.
5. Heat the pan. Warm a heavy skillet over medium heat and add 1–2 tbsp vegetable oil. Oil should shimmer but not smoke.
6. Fry the pancakes. Spoon 2–3 tbsp portions into the pan, flatten gently, and fry ~2–3 minutes per side until deep golden and crisp. Cook in small batches to maintain oil temperature.
7. Drain & keep warm. Transfer to a wire rack or paper towels. To keep warm, place on a baking sheet in a 200°F (95°C) oven while finishing the batch.
8. Serve immediately. Best hot for maximum crispness; top as desired.

Pro Tips for Perfect Pancakes

• Use russet potatoes for best texture; waxy varieties get gummy.
• Drain thoroughly. Removing moisture is the single most important step for crispness.
• Keep oil hot but not smoking. Too cool => greasy, too hot => burned outside and raw inside.
• Work in small batches so the pan temperature stays steady and browning is even.
• Reheat in the oven (425°F / 220°C) for 5–10 minutes to restore crunch; avoid the microwave.

Serving Suggestions

• Sour cream — classic pairing.
• Applesauce — sweet-and-savory contrast.
• Smoked salmon, crème fraîche, and dill — elevate to brunch/gourmet.
• Sunny-side-up eggs — hearty breakfast plate.
• Crisp green salad — balances richness for dinner.

Make-Ahead & Freezing

Fully cook and cool the pancakes. Freeze in a single layer until firm, then transfer to freezer bags (up to 2 months). Reheat from frozen in a 450°F (230°C) oven for about 12–15 minutes, flipping once, until hot and crisp.

Why This Recipe Works

The reserved potato starch acts as a natural binder and helps form a golden crust while the hot oil creates the contrast between a crispy exterior and a soft interior.

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Final thought: This Classic Potato Pancake recipe is simple, reliable, and delicious—perfect for any meal. Enjoy!