Homemade Potato Pancakes Recipe

Prepare potatoes and onion

Peel the russet potatoes and coarsely grate them using the large holes of a box grater or a food processor grater. Grate the yellow onion as well (you should end up with about 1/2 cup grated onion). Place the grated potatoes and onion in a large bowl.

Remove excess moisture

Using a clean kitchen towel or several layers of cheesecloth, gather the grated mixture and squeeze firmly over the sink or a bowl to extract as much liquid as possible — at least 1/4 to 1/3 cup. Transferring to a fine mesh sieve and pressing with the back of a spoon also works. Discard the drained liquid or let it sit briefly so any starchy sediment settles; you may return a tablespoon of the starch to the potato mixture if desired for binding.

Make the batter

Return the squeezed potato and onion to the bowl. Add the large egg, 3 tablespoons flour, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper. Mix thoroughly until evenly combined. The mixture should hold together when pressed; if too wet, add up to 1 additional tablespoon flour.

Heat the oil

In a large heavy skillet (cast-iron recommended) set over medium-high heat, add about 1/8 inch of vegetable oil — roughly 1/4 to 1/2 cup depending on pan size. Heat until shimmering and a small pinch of potato sizzles immediately (about 350°F if using a thermometer).

Form and fry pancakes

For each pancake, spoon about 1/4 cup of the potato mixture into the hot oil, flattening gently with the back of the spoon to form a 3–3.5 inch round about 1/4-inch thick. Fry in batches without crowding (3 pancakes total for this recipe). Cook until golden brown and crisp on the underside, 3–4 minutes, then flip carefully and cook the second side another 3–4 minutes. Adjust heat as needed so they brown but do not burn.

Drain and keep warm

Transfer cooked latkes to a plate lined with paper towels to absorb excess oil. Keep finished latkes warm in a single layer on a baking sheet in a 200°F oven while you finish frying the remainder.

Portioning and garnish: Place three warm potato pancakes on each plate. Serve with about 1/4 cup applesauce and 2 tablespoons sour cream alongside. Sprinkle sour cream with a few pinches of chopped chives if using. Recommended: serve immediately while pancakes are crisp.