Crispy Potato Latkes Sour Cream (Print version)

Crisp golden potato pancakes with tender centers, paired with cool sour cream and optional fresh chives.

# Ingredient List:

→ Vegetables

01 - 2 lbs russet potatoes, peeled
02 - 1 medium yellow onion

→ Binding

03 - 2 large eggs
04 - 1/3 cup all-purpose flour

→ Seasonings

05 - 1 ½ teaspoons kosher salt
06 - ½ teaspoon freshly ground black pepper

→ Frying

07 - ½ cup vegetable oil, for frying

→ Serving

08 - 1 cup sour cream
09 - Optional: chopped chives or scallions

# How To Make It:

01 - Grate potatoes and onion using large holes of a box grater or a food processor.
02 - Place grated mixture in a clean dish towel and squeeze out as much liquid as possible; discard liquid.
03 - In a large bowl, mix grated potatoes and onion with eggs, flour, salt, and pepper until fully incorporated.
04 - Heat vegetable oil in a large skillet over medium-high heat until shimmering.
05 - Scoop 2 tablespoons of potato mixture per latke and flatten gently in skillet; avoid overcrowding.
06 - Fry each latke for 3 to 5 minutes per side until golden brown and crisp; transfer to paper towel-lined plate to drain.
07 - Continue cooking remaining batter, adding oil as needed.
08 - Serve latkes hot with sour cream and optional chopped chives or scallions.

# Expert Advice:

01 -
  • Golden edges that shatter between your teeth while the center stays tender and almost creamy.
  • Ready in under an hour from start to finish, making them perfect for unexpected guests or last-minute cravings.
  • The blank-canvas kind of recipe that works as an appetizer, side dish, or even a late-night snack.
02 -
  • Squeezing out the moisture is non-negotiable—it's the difference between crispy and disappointing, and it's the one step that actually takes effort.
  • Don't let the batter sit around after you mix it; the potatoes will release more liquid and the texture will suffer, so fry them within a few minutes of mixing.
  • Oil temperature is everything—if it's not hot enough, they'll absorb oil instead of frying, but if you're scared and keep the heat low, you'll regret it.
03 -
  • Use a cast-iron or stainless steel skillet if you have one; it holds heat more evenly than nonstick and gives you better browning.
  • If you find yourself with leftover batter, don't let it sit—either fry it immediately or refrigerate it in an airtight container for up to a day, though it will separate slightly and need a quick stir before frying.

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