There’s nothing quite like the sound and taste of a perfectly cooked potato pancake. That shatteringly crisp, golden-brown exterior giving way to a soft, savory, and fluffy interior is pure comfort food bliss. Often called latkes, these simple pan-fried delights are a celebration of the humble potato. Whether you’re serving them with a dollop of sour cream, a spoonful of applesauce, or just a sprinkle of salt, this recipe guarantees you’ll get that coveted crunch every single time. Forget soggy, greasy pancakes – let’s create something truly spectacular!
Ingredients
• 1 large egg
• 3 large baking potatoes (about 2 lbs / 900g), such as Idaho russet, peeled
• 1 medium yellow onion
• 1 tablespoon whole wheat flour
• 1⁄8 teaspoon sea salt, plus more to taste
• Coconut oil or other high-heat neutral oil, for frying
Instructions
1. In a large mixing bowl, lightly beat the egg and set it aside.
2. Using the large-hole side of a box grater, shred the peeled potatoes into the longest strands possible. Grate the onion using the same side of the grater.
3. Place the grated potato and onion mixture into the center of a clean kitchen towel or several layers of cheesecloth. Gather the ends and twist tightly over the sink, squeezing out as much liquid as possible. This step is crucial for crispy results.
4. Add the dry potato and onion mixture to the bowl with the beaten egg. Sprinkle with sea salt and flour, then toss with your hands or a fork until everything is just combined. Do not overmix.
5. Heat a generous layer of coconut oil in a large, heavy-bottomed skillet over medium-high heat. The oil is ready when it shimmers and a small piece of potato sizzles immediately upon contact.
6. Form the mixture into 8 evenly sized, loosely packed pancakes. Squeeze out any final excess water from each pancake before carefully sliding them into the hot oil. Work in batches of 3 or 4 to avoid overcrowding the pan.
7. Fry for 5-8 minutes on the first side without moving them. Once the edges are a deep golden brown and the pancake looks about 1/3 cooked through from the top, use a spatula to loosen and flip.
8. Cook for another 4-5 minutes on the second side until golden, crisp, and cooked through.
9. Transfer the finished pancakes to a wire rack or a plate lined with paper towels to drain any excess oil. Serve immediately.
Nutritional Information
• Nutritional Facts
• Serves 4. Cost: ~$2.37. Information is for a serving of 2 pancakes.
• Calories: 264
• Fat: 2.5g
• Carbohydrates: 54g
• Protein: 8g
• Fiber: 4g
• Sugar: 3g
• Sodium: 106mg
Pro Tips
• for Perfect Pancakes
• The Squeeze is Key: Don’t be shy when wringing out the liquid from the potatoes and onions. The drier the mixture, the crispier your final pancakes will be. A potato ricer also works wonders for this step.
• Work Quickly: Grated potatoes oxidize and turn grey fast. Have all your ready to go so you can mix and fry the batter as soon as the potatoes are shredded and squeezed.
• Don’t Crowd the Pan: Frying in batches ensures the oil temperature stays high, which is essential for a crispy, non-greasy result. Give each pancake plenty of space to sizzle.
• Keep Them Warm & Crisp: To serve a large batch all at once, place the cooked pancakes on a wire rack set over a baking sheet in a warm oven (around 200°F / 95°C) while you fry the remaining batter.
FAQ
Q: Can I make these potato pancakes vegan
A: Yes, you can easily make this recipe vegan. The egg acts as a binder, so you can replace it with a flax egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water, let it sit for 5 minutes to thicken) or a commercial vegan egg replacer. Ensure you use a plant-based oil like coconut oil for frying.
Q: How can I make this recipe gluten-free
A: To make these potato pancakes gluten-free, simply substitute the whole wheat flour with a gluten-free alternative. Potato starch, tapioca starch, or a gluten-free all-purpose flour blend are all excellent choices that will help bind the pancakes and contribute to a crispy texture.
Q: What is the best way to store and reheat leftover potato pancakes
A: Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To restore their original crispiness, avoid the microwave. Instead, reheat them in a single layer on a baking sheet in an oven or air fryer at 375°F (190°C) for 5-10 minutes until hot and crispy again.
Q: How can I add more protein to this vegetarian meal
A: To boost the protein and make this a more complete meal, serve the potato pancakes with a generous dollop of protein-rich Greek yogurt or a side of cottage cheese. For a vegan option, a savory cashew-based sour cream or serving them alongside a hearty lentil soup would be delicious and add substantial protein.
