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Classic Potato Pancakes image

This is the classic latke, made with little more than grated potatoes and onions, with egg and flour for binding.

Provided by Andrew Friedman

Categories     Egg     Onion     Potato     Appetizer     Side     Fry     Hanukkah     Quick & Easy     Kosher     Sugar Conscious     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free

Yield Makes about 24 pancakes

Number Of Ingredients 7

1 medium onion, peeled
4 large russet or Idaho potatoes (about 3 1/2 pounds), peeled
2 large eggs
2 tablespoons all-purpose flour
6 tablespoons vegetable oil
6 tablespoons unsalted butter
Applesauce and/or sour cream, for serving


  • Preheat oven to 200°F. Place 2 nonstick baking sheets in oven.
  • Using box grater or food processor fitted with grating disc, coarsely grate onion and place in colander set in sink. Coarsely grate potatoes, add to colander, and set aside to drain.
  • In large mixing bowl, lightly beat eggs, then whisk in flour.
  • Press potatoes and onion to extract as much liquid as possible, then add to egg/flour mixture. Season with salt and freshly ground black pepper. Using wooden spoon or hands, mix well, but do not overwork.
  • In heavy-bottomed, 12-inch skillet over moderately high heat, heat 1 tablespoon oil and 1 tablespoon butter until hot but not smoking. Drop 4 scant 1/4-cup portions of potato mixture into pan and flatten with spatula to form four 3-inch pancakes.
  • Fry until bottoms are golden-brown, 4 to 5 minutes, then turn over and fry until golden-brown and crisp, an additional 4 to 5 minutes. Transfer to paper towels to drain; season immediately with salt and pepper. Keep warm on baking sheets in oven while making remaining pancakes.
  • Using paper towels, carefully wipe out pan. Add 1 tablespoon oil and 1 tablespoon butter and fry 4 more pancakes. Repeat with remaining batter, wiping out pan and adding 1 tablespoon oil and 1 tablespoon butter before each batch.
  • Serve pancakes hot with applesauce and/or sour cream.

stєvє chαvís
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These potato pancakes were a great way to use up leftover mashed potatoes. Rating: 5/5

Fariya Akter Mim
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I made these potato pancakes for breakfast and they were the perfect way to start the day! Rating: 5/5

Md.Anamul Ahimed
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I used sweet potatoes instead of russet potatoes and they were delicious! Rating: 5/5

Ariyen Yeamin
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I added some grated cheese to the potato pancakes and they were even better! Rating: 5/5

Anthony Ferguson
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These potato pancakes were amazing! I will definitely be making them again. Rating: 5/5

Alinaitwe Nicholas
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These potato pancakes were a disaster! They fell apart in the pan and were not edible. Rating: 1/5

shahin gaming YT
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I found the potato pancakes to be a bit bland. Rating: 2/5

Fathima Nasfa
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The potato pancakes were a bit greasy for my taste. Rating: 3/5

Francis Cote
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These potato pancakes were easy to make and turned out great! Rating: 4/5

Khalidyar khan
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I've made these potato pancakes several times now and they are always a crowd-pleaser. Rating: 5/5

Agustino Kimario
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These potato pancakes were a hit with my family! I will definitely be making them again. Rating: 5/5

Anna Danforth
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So easy to make and so delicious! I used Yukon Gold potatoes and they turned out perfectly. Rating: 5/5

Thebe Komane
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Yum. These crispy potato pancakes are delicious with sour cream and applesauce. Rating: 5/5