Crispy Potato Pancakes with Classic Dipping Sides Recipe
Crispy and golden Potato Pancakes made from grated russet potatoes and onions, perfectly seasoned and fried to a satisfying crunch. Serve them warm with classic accompaniments like sour cream, cottage cheese, or applesauce for a delightful meal or snack.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Frying
- Cuisine: American
Ingredients
Main Ingredients
- 4 cups peeled and grated russet potatoes (about 4 potatoes)
- 1 cup grated onion (from 1 large onion)
- 2 large eggs, beaten
- 4 to 5 tablespoons all-purpose flour
- 2 teaspoons kosher salt
- ½ teaspoon freshly cracked black pepper
For Frying and Serving
- Vegetable oil, for frying
- Cottage cheese, for serving
- Sour cream, for serving
- Applesauce, for serving
Instructions
- Remove excess liquid: Place the grated potatoes and onions in a clean kitchen towel or nut bag. Hold it over the sink and wring out as much liquid as possible to prevent soggy pancakes. Open the towel to loosen the contents and wring out once more to ensure dryness.
- Make the batter: In a large bowl, whisk together the beaten eggs, 4 tablespoons of flour, kosher salt, and freshly cracked black pepper. Add the drained potato and onion mixture to the bowl and mix with a wooden spoon until the mixture is well combined and thick. If the batter feels too runny, add the remaining flour one teaspoon at a time until the correct consistency is achieved.
- Prepare for frying: Set a cooling rack inside a rimmed sheet pan to drain excess oil from the pancakes after frying.
- Fry the latkes: Pour about ¼ inch of vegetable oil into a large skillet and heat it over medium heat until the oil is shimmering. Working in batches, carefully scoop ¼-cup portions of the potato mixture into the hot oil. Gently press each pancake down slightly to flatten. Fry each side for approximately 3 minutes or until golden brown and crispy. Transfer the cooked pancakes to the cooling rack to drain excess oil. Stir the batter occasionally between batches to keep it well mixed.
- Serve warm: Serve the potato pancakes immediately while warm, accompanied by cottage cheese, sour cream, and/or applesauce as desired.
Notes
- Be sure to wring out the potato and onion mixture thoroughly to achieve crispy pancakes.
- Adjust the flour quantity slightly if batter consistency requires it.
- Maintain medium heat during frying to ensure even browning without burning.
- Use a cooling rack to keep pancakes crisp after frying instead of placing them directly on a plate.
- Leftover pancakes can be reheated in a skillet or oven to restore crispiness.
