Potato pancake

Crispy on the outside, tender on the inside, and golden brown—homemade potato pancakes (whether you are leaning toward Eastern European latkes or a classic diner-style hash brown patty) are one of the ultimate comfort food treats.

Crispy Stovetop Potato Pancakes

• Prep time: 15 minutes
• Cook time: 15 minutes
• Yields: About 6 to 8 pancakes

Ingredients:

• The Base: 2 large russet potatoes (peeled)
• The Binder: 1 small yellow onion (finely grated or diced), 1 large egg (beaten), and 2 to 3 tbsp all-purpose flour (or matzo meal/panko)
• Seasoning: 1 tsp salt and 1/2 tsp black pepper
• The Cooking Fat: 3 to 4 tbsp high-smoke-point oil (like canola, avocado, or vegetable oil) for frying

Instructions:

1. Grate the Potatoes: Grate the peeled potatoes using the coarse side of a box grater (or a food processor shredding disk).
2. The Squeeze (Crucial Step): Transfer the grated potatoes into a clean kitchen towel or cheesecloth. Twist it tightly and squeeze out as much liquid as humanly possible over the sink. The drier the potatoes, the crispier your pancakes will be!
3. Mix the Batter: In a large bowl, combine the squeezed potatoes, grated onion, beaten egg, flour, salt, and pepper. Mix well until everything is evenly coated.
4. Heat the Pan: Heat your oil in a large skillet (cast-iron works wonderfully) over medium-high heat until shimmering hot.
5. Fry to Golden Perfection: Drop spoonfuls of the potato mixture into the hot oil, flattening them slightly with the back of your spatula to form thin patties. Fry for about 3 to 4 minutes per side until deeply golden brown and wonderfully crisp.
6. Drain and Season: Transfer the finished pancakes to a wire rack or a paper towel-lined plate, and immediately sprinkle with a tiny pinch of flaky sea salt while they are still hot.

Serving Ideas:

• Serve them traditional style with a dollop of sour cream or applesauce.
• Pair them alongside a cozy breakfast spread or as a savory side to a hearty dinner.