Homemade Potato Pancakes with a Golden Crunch
These Homemade Potato Pancakes (often called Latkes or Reiberdatschi) are the gold standard of comfort food. The combination of russet potatoes—which have the high starch content needed for a perfect fry—and grated onion creates a savory, lace-like edge that shatters when you bite into it. The secret to that “golden crunch” isn’t just the oil; it’s the muscle you put into squeezing the moisture out of the potatoes before they ever hit the pan.
ADVERTISEMENT
Homemade Potato Pancakes
Ingredients:
| Ingredient | Amount |
| Russet potatoes (peeled) | 4 large |
| Onion | 1 small |
| Eggs | 2 large |
| All-purpose flour | 3 tablespoons |
| Salt | 1 teaspoon |
| Black pepper | 1/2 teaspoon |
| Vegetable or canola oil | For frying |
| Garlic powder (optional) | A pinch |
| Fresh parsley, chopped (optional) | 1 handful |
| Sour cream or applesauce | For serving |
How To Make Homemade Potato Pancakes:
Step 1: The Grate: Using a box grater or food processor, grate the potatoes and onion. Grating them together helps the onion juice coat the potatoes, which can actually help slow down the browning (oxidation) of the potato shreds.
ADVERTISEMENT
Step 2: The Big Squeeze: Place the grated mixture into a clean kitchen towel or cheesecloth. Twist and squeeze with all your might.
ADVERTISEMENT
Tip: You might be surprised by how much liquid comes out—sometimes up to a cup! If you skip this, your pancakes will steam and be mushy rather than frying into a crisp.
Step 3: Build the Batter: Transfer the dry potato-onion mix to a bowl. Stir in the eggs, flour, salt, pepper, and optional garlic/parsley. Mix until the flour and eggs have created a light “binder” that holds the shreds together.
Step 4: Get the Oil Shimmering: Heat about 1/4 inch of oil in a heavy skillet (cast iron is perfect here) over medium-high heat. To test if it’s ready, drop a tiny piece of potato into the oil; if it sizzles immediately, you’re good to go.
Step 5: Fry to Perfection: Scoop about 2 tablespoons of batter for each pancake. Flatten them gently with your spatula to increase the surface area for crunch. Fry for 3/4 minutes per side until they are a deep, mahogany gold.
Step 6: Drain and Season: Move the finished pancakes to a paper towel-lined plate to soak up excess oil. Sprinkle with a tiny bit of extra salt while they are still piping hot.
