Crispy golden potato pancakes (Print version)

Golden crispy potato pancakes with tender centers, ideal for breakfast, brunch, or a savory side dish.

# Ingredient List:

01 - 4 medium russet potatoes, peeled

02 - 1 small yellow onion, peeled

03 - 2 large eggs

04 - 2 tablespoons sour cream (optional, for serving)

05 - 1/4 cup all-purpose flour

06 - 1 teaspoon salt

07 - 1/4 teaspoon ground black pepper

08 - 1/2 cup vegetable oil

01 - Grate the potatoes and onion using a box grater or food processor.

02 - Place the grated mixture in a clean kitchen towel and wring out as much liquid as possible.

03 - Transfer the drained mixture to a large bowl. Add eggs, flour, salt, and pepper; mix until fully incorporated.

04 - Warm vegetable oil in a large skillet over medium-high heat.

05 - Drop heaping tablespoons of the mixture into the hot oil, gently flattening with a spatula.

06 - Cook latkes for 3 to 4 minutes per side, or until crisp and golden brown.

07 - Transfer cooked latkes to a paper towel-lined plate to absorb excess oil.

08 - Continue frying remaining batter, adding oil as necessary. Serve warm with sour cream or applesauce if desired.

01 -

They're impossible to mess up once you nail the moisture control—truly forgiving for a first attempt.
That contrast between the shattered, golden exterior and the soft potato inside is genuinely addictive.
Works for any meal, any mood, any season, whether you're feeding a crowd or just yourself on a quiet morning.

02 -

Squeezing out the moisture is non-negotiable—it's the difference between crispy latkes and soggy disappointment, and it takes real effort the first time.
Don't crowd the pan; give each latke space to breathe and get properly golden, or you'll steam them instead of frying them.

03 -

Keep the potato mixture cold until you're ready to fry; a cold batter fries faster and crisps better than one that's been sitting at room temperature.
If you're using a food processor, pulse carefully—you want shredded texture, not potato soup.