Classic Potato Pancakes

 

🥔 Classic Potato Pancakes: Crispy, Golden, and Comforting

There’s something timeless and deeply satisfying about a plate of classic potato pancakes. Crispy on the outside, tender on the inside, and packed with rustic flavor, these humble pancakes have stood the test of time across cultures and generations.

Whether you know them as latkes, kartoffelpuffer, or simply grandma’s weekend favorite, potato pancakes are comfort food at its finest — and they’re easier to make than you might think.

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🧄 What Makes Them “Classic”?

The beauty of a classic potato pancake lies in its simplicity. It doesn’t need anything fancy — just a few basic ingredients, a hot skillet, and a good appetite.

The traditional recipe keeps it real:

• Grated potatoes

• Onion

• Egg

• Flour

• Salt & pepper

• Oil for frying

That’s it. No fluff, just flavor.

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🛒 Ingredients

Here’s exactly what you’ll need:

• 4 medium Russet potatoes, peeled

• 1 small onion, grated or finely chopped

• 1 large egg

• 2–3 tablespoons all-purpose flour

• Salt and black pepper to taste

• Oil (vegetable or canola) for frying

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👩‍🍳 Directions

1. Grate the Potatoes

Using a box grater or food processor, grate the potatoes and onion. Place in a clean kitchen towel and squeeze out as much liquid as possible — this is key for crispiness!

2. Mix the Batter

In a large bowl, combine the grated potatoes and onion with the egg, flour, salt, and pepper. Mix until well combined.

3. Heat the Skillet

Heat about ¼ inch of oil in a heavy skillet (cast iron works great) over medium-high heat.

4. Fry the Pancakes

Drop spoonfuls of the mixture into the hot oil and flatten gently with the back of a spoon. Fry until golden brown and crispy — about 3–4 minutes per side.

5. Drain and Serve

Transfer to a paper towel-lined plate to drain. Serve hot with your favorite toppings!

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🥄 Serving Suggestions

Potato pancakes are endlessly versatile. Serve them:

• With sour cream and chives

• Topped with applesauce for a sweet-savory combo

• Alongside eggs and bacon for a hearty breakfast

• With smoked salmon and dill for an elevated twist

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🔄 Variations

Want to add a twist to the classic? Try:

• Mixing in grated zucchini or carrots for extra veggies

• Adding garlic, paprika, or herbs to the batter for more flavor

• Swapping flour for matzo meal or a gluten-free alternative

• Making mini versions for appetizers or party platters

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💡 Pro Tips

• Drain well: Removing moisture is crucial. Wet potatoes = soggy pancakes.

• Use Russet or starchy potatoes for best texture.

• Don’t overcrowd the pan — fry in batches to keep the oil hot.

• Keep warm in a low oven (around 200°F / 95°C) if serving a crowd.

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❤️ A Bite of Tradition

Potato pancakes are more than just a side dish — they’re a tradition. From Hanukkah tables to Sunday brunches, they’ve earned a place in kitchens around the world.

Crispy, golden, and made with love, these classic potato pancakes prove that the best recipes are often the simplest.

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Ready to try it?
Let me know if you want a printable version, low-oil baking alternative, or even a vegan twist! I’m happy to