-
-
My review
Chef John's Classic Potato Pancakes
64k
Chef John
"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."
Added to shopping list.
Go to shopping list.
Ingredients
45 m servings 315Original recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
You might also like
Footnotes
- Cook's Note:
- Cover the bowl of pancake batter with plastic wrap while pancakes are cooking to prevent batter from browning.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 3039 Ratings
-
-
-
-
-
Most helpful positive review
6/22/2014
These are great potato pancakes aka Latkas. I used 4 large russet potatoes, about 2 pounds. Water and starch are the enemy of crispy potatoes - here are a couple of tips. Peel and place the po...
Most helpful critical review
8/14/2015
though very tasty these are just way way way to greasy... I used a lot of kitchen paper to soak up the oil and it still was too greasy to eat! I don't know if I did something wrong or not...
Most helpful
Most positive
Least positive
Newest
6/22/2014
These are great potato pancakes aka Latkas. I used 4 large russet potatoes, about 2 pounds. Water and starch are the enemy of crispy potatoes - here are a couple of tips. Peel and place the po...
4/21/2015
and if all else fails, grab your waffle iron and a bag of tater tots. Spray with Pam, lay them out and close the waffle iron. Cook about 10 min. Amazing, crunchy and pretty too.....
1/13/2015
Fantastic recipe. Put in the proper time & effort to squeeze as much of the moisture out as you can - you will be super impressed with the results! 5 stars.
4/21/2015
My family recipe for potato pancakes/latkes uses the potato starch. I use a clean dish towel and put half of the onion potato mixture in it and twist the towel over a bowl of cold water. After s...
3/17/2015
3/15: very good followed exactly except much less onion. 12/16 update: 5 lbs yukon gold, so doubled the other ingredients except onion. use shredding blade of cuisinart. soak shreds in water 3...
4/24/2015
Thanks Chef John. So happy to see an authentic recipe for potato pancakes. My Polish mom made these every Friday for dinner and I make them at least once a month for my family. Wonderfully cri...
4/15/2016
I'm a 63 yr. old novice cook . I followed the recipe exactly to the best of my very limited ability and it turned out great. My grandmother made these a lot when I was a kid and these were as go...
8/14/2015
though very tasty these are just way way way to greasy... I used a lot of kitchen paper to soak up the oil and it still was too greasy to eat! I don't know if I did something wrong or not...
4/22/2015
That's how it's done! Follow these simple instructions for perfect potato pancakes every time.