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Crispy Potato Pancakes (Latkes) Recipe: Golden Perfection in Every Bite
Potato pancakes, also known as latkes, are the ultimate comfort food that combines crispy edges with a tender center. Whether you grew up with them during holidays or are just discovering their magic, potato pancakes come in many delicious varieties! From the classic Yukon golds to hearty Russets, these versatile pancakes are a treat for any occasion.
In this recipe, we’ll guide you step-by-step to making golden, crispy pancakes that are perfect for breakfast, lunch, or dinner. Let’s dive into a beloved favorite and make sure you get the perfect crispiness every time!
Ingredients You’ll Need
- 2 large (1 lb.) Yukon gold potatoes or small Russet potatoes, peeled
- 1 egg, separated
- 1 tbsp. grated onion
- 2 tbsp. flour
- Neutral frying oil (Canola, Grapeseed, Sunflower)
- Kosher salt, to taste
- Sour cream, for serving
Step-by-Step Instructions for Crispy Potato Pancakes
1. Grate the Potatoes
Using a coarse grater, grate the potatoes into a large bowl. For the best texture, stick to a large-hole grater to get those satisfying crispy bits.
2. Squeeze Out Excess Moisture
This step is key to achieving crispy pancakes! Take small handfuls of grated potatoes and squeeze out as much moisture as possible using a clean kitchen towel or your hands. Once you’re done, place the dried potato shreds into a separate bowl.
3. Add Onion and Salt
Next, grate the onion and add it to the bowl with the potatoes. Season generously with kosher salt to enhance the flavors.
4. Mix in Egg Yolk and Flour
Separate the egg, adding the yolk to the potato mixture. Sprinkle in the flour and fold everything together until combined.
5. Whip Egg White and Fold In
Whisk the egg white in a separate bowl until soft peaks form. Gently fold the whipped egg white into the potato mixture. This will give your pancakes extra fluffiness while maintaining crisp edges.
Cook With Us!
Like this recipe? You should try cooking with us! Start with an on-demand pre-recorded class, or jump in to the best experience with our live classes!
I subscribe the updates and get links to recipes - I recently made the Olive Oil Lemon cake. It turned out delicious – as you said in the description, very moist! My daughter has a birthday in strawberry season and typically she asks for strawberry shortcake with a traditional shortcake recipe… I served the lemon came this weekend with a bit of whipping cream and fresh strawberries (your picture was quite enticing) and her comment was that her birthday request this year would be to replace the traditional shortcake with this recipe!
I made Dan Dan noodles last month and again referred to the recording as it has been awhile. I was grateful for the reminders, tips and tricks. Not to mention, I love to cook with Kirstie and Jody. They make it so much fun!
Most of the meals I make are from your repertoire. I think I have close to 60!
You will learn delicious recipes taught in real time from start to end by two good friends who want nothing more than to teach you how to cook and and have fun doing it. Class presentation is practical and encouraging with one chef starting and one playing 'catch up' so you do not miss anything and no question will go unanswered!
The recipe with food pack is perfectly packaged and always arrives on time to make it easy so you do not have to shop!
Several recipes from the Culinary Studio are in our regular rotation!
Excited to keep cooking with you Kirstie and Jody!
I was at the Studio for the very first class they held and I have continued to take classes for the past 13 years. While some things have changed over the years, the quality, knowledge and skills Jody and Kirstie bring to each class has not.The skills I learned through the their instruction have been used daily.
6. Heat the Oil and Fry
Heat a large frying pan over medium-high heat, then slightly reduce the heat to medium. Add enough oil to coat the bottom of the pan generously.
Spoon 4-6 generous tablespoonfuls of the potato mixture into the pan, flattening them slightly with a spatula. Fry for 3-4 minutes on one side until golden brown, then carefully flip and cook for another 2 minutes, or until crispy and fully cooked through.
7. Drain and Serve
Once your pancakes are crispy perfection, transfer them to a cooling rack or a paper towel-lined plate to drain excess oil. Serve immediately with a dollop of sour cream, or keep warm in a 300℉ oven if making a big batch.
Tips for the Best Potato Pancakes:
- Variety Matters: Yukon golds offer a creamier texture, while Russets will give you a crunchier exterior. Choose based on your preference!
- Oil Temperature: Keep an eye on the heat! If the oil is too hot, your pancakes will burn before cooking through. Too cool, and they’ll absorb too much oil.
- Keep Them Crisp: For ultimate crispiness, don’t stack the pancakes. Let them breathe on a cooling rack.
Potato Pancake Pairings
Wondering what goes well with potato pancakes? Here are a few delicious ideas:
- Sour Cream: The classic!
- Applesauce: A sweet contrast to the savory pancake.
- Smoked Salmon: Elevate your pancakes to gourmet status.
- Fried Eggs: Turn it into a full breakfast meal.
Final Thoughts
There’s nothing quite like the golden crunch of a perfectly made potato pancake! Whether you enjoy them with traditional sour cream or get creative with toppings, they’re sure to become a favorite in your home. Happy cooking!
