Best 2 Classic Potato Pancakes Recipes

Potato pancakes, also known as latkes, are a traditional dish enjoyed by many cultures around the world. These crispy, golden brown patties are made from grated potatoes, flour, eggs, and seasonings. They are often served with sour cream, applesauce, or smoked salmon. In this article, we'll share two delicious recipes for potato pancakes: a classic version and a healthier baked version. Both recipes yield tender, flavorful pancakes that are perfect for breakfast, lunch, or dinner. Whether you're a seasoned cook or just starting out, we're confident you'll love these easy-to-follow recipes. So, gather your ingredients, heat up your skillet, and let's get cooking!

Check out the recipes below so you can choose the best recipe for yourself!

CLASSIC POTATO PANCAKES

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

Ingredients

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

Steps:

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.

CHEF JOHN'S CLASSIC POTATO PANCAKES

Chef John's Classic Potato Pancakes image

The one and only way to not get perfectly crispy potato pancakes is to not squeeze them properly. More than half the procedure was dedicated to grating, soaking, draining, and squeezing the potatoes. If you don't thoroughly squeeze all the liquid from the potatoes, the pancakes just won't crisp up as well. Top with thinly sliced smoked salmon, sour cream, and fresh dill.

Provided by Chef John

Categories Side Dish Potato Side Dish Recipes Potato Pancake Recipes

Time 45m

Yield 4

Number Of Ingredients 8

Ingredients

2 ¼ pounds russet potatoes, peeled and grated
½ yellow onion, grated
2 large eggs
3 tablespoons all-purpose flour
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 pinch cayenne pepper
1 cup vegetable oil for frying

Steps:

Place potatoes and onion into a large bowl and pour enough cold water in the bowl to cover by several inches. Let rest until potatoes and onion are completely soaked, 20 to 30 minutes. Pour potato mixture into a colander, rinse, drain, and squeeze repeatedly to remove all moisture.
Whisk eggs, flour, salt, black pepper, and cayenne pepper together in a bowl until smooth.
Mix potato mixture and egg mixture together in a large bowl with a spatula.
Heat 1/4-inch oil in a heavy skillet over medium-high heat. When oil shimmers, drop large spoonfuls of potato batter into hot oil and flatten with a spatula to about 1/2-inch thick. Cook until the edges of pancakes are golden brown and crispy, 3 to 5 minutes. Reduce heat to medium, flip pancakes, and cook until golden brown and crispy on the other side, about 5 minutes more. Repeat cooking process with remaining batter.

Nutrition Facts : Calories 314.5 calories, Carbohydrate 52.1 g, Cholesterol 93 mg, Fat 8.3 g, Fiber 6.3 g, Protein 9.3 g, SaturatedFat 1.6 g, Sodium 633.1 mg, Sugar 3.4 g

Tips:

Use a box grater with large holes to grate the potatoes. This will create a fluffy texture for the pancakes.
Squeeze as much liquid as possible out of the grated potatoes before mixing them with the other ingredients. This will help prevent the pancakes from becoming soggy.
Use a non-stick skillet or griddle over medium heat to cook the pancakes. This will help prevent them from sticking and burning.
Cook the pancakes for 2-3 minutes per side, or until they are golden brown and cooked through.
Serve the pancakes immediately with your favorite toppings, such as sour cream, applesauce, or maple syrup.

Conclusion:

Classic potato pancakes are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They are easy to make and can be customized with a variety of toppings. Whether you like them simple or loaded with your favorite ingredients, potato pancakes are sure to be a hit with everyone at the table.