Introduction
Savory potato pancakes, also known as latkes or draniki in different cuisines, are golden, crispy delights made from grated potatoes, onions, and a touch of seasoning. They’re incredibly versatile — enjoy them for breakfast with eggs, as a snack with sour cream or applesauce, or as a hearty side dish with roasted meats. This recipe uses simple ingredients and classic methods to create perfectly crisp pancakes with soft, flavorful centers.
Ingredients
For about 10–12 pancakes:
- 4 medium potatoes (about 1½ pounds), peeled
- 1 small onion, peeled
- 2 large eggs
- 3 tablespoons all-purpose flour (or potato starch for extra crispiness)
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- ½ teaspoon garlic powder (optional)
- 1 tablespoon chopped fresh parsley or chives (optional, for extra flavor)
- Vegetable oil, for frying
For serving:
- Sour cream, Greek yogurt, or applesauce
Method / Instructions
1. Prepare the Potatoes and Onion
- Peel and grate the potatoes using a box grater or food processor.
- Grate the onion and mix it with the potatoes immediately — the onion helps prevent the potatoes from browning.
- Place the grated mixture in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible. This step ensures crispiness.
2. Make the Batter
- Transfer the squeezed potato-onion mixture into a large mixing bowl.
- Add the eggs, flour, salt, pepper, and any optional seasonings or herbs.
- Stir until everything is well combined — the mixture should be thick but not dry.
3. Fry the Pancakes
- Heat about ¼ inch of vegetable oil in a large skillet over medium-high heat until shimmering.
- Spoon 2–3 tablespoons of the potato mixture into the pan for each pancake and flatten gently with the back of the spoon.
- Fry for 3–4 minutes per side, or until golden brown and crisp.
- Remove and drain on paper towels. Keep warm in a low oven (around 200°F / 95°C) if making multiple batches.
4. Serve
Serve the pancakes hot, topped with a dollop of sour cream, Greek yogurt, or even a spoonful of applesauce for a sweet contrast. Sprinkle with extra herbs if desired.
Tips & Variations
- Extra Crispy: Add a tablespoon of cornstarch for even more crunch.
- Cheesy Twist: Mix in ½ cup shredded cheese (cheddar, parmesan, or gouda).
- Vegetable Boost: Try grating in zucchini, carrot, or sweet potato for color and flavor.
- Make Ahead: Grate and squeeze the potatoes early, then cover with plastic wrap and refrigerate up to 4 hours before cooking.