Potato pancakes, known as latkes in Jewish cuisine, are a savory and delicious treat that can be enjoyed at any meal. They are crispy on the outside and tender on the inside, making them a favorite among many. Here’s a classic recipe that will help you make perfect Potato Latkes every time.

Ingredients

• 4 large russet potatoes (peeled)

• 1 medium onion (peeled)

• 2 large eggs

• 1/4 cup all-purpose flour

• 1 teaspoon salt

• 1/4 teaspoon black pepper

• 1/4 teaspoon baking powder (optional, for extra fluffiness)

• Vegetable oil (for frying)

Instructions

1. Prepare the Potatoes and Onion

   • Peel the potatoes and the onion. Using a box grater or a food processor, grate both the potatoes and onion. If using a food processor, use the grating attachment for best results.

   • Transfer the grated potatoes and onion to a large bowl. To remove excess moisture, place the mixture in a clean kitchen towel, twist the towel, and squeeze out as much liquid as possible.

2. Mix the Ingredients

   • In a large bowl, combine the grated potatoes and onion with the eggs, flour, salt, pepper, and baking powder (if using). Stir until well combined. The mixture should hold together when formed into a patty.

3. Heat the Oil

   • Heat a generous amount of vegetable oil in a large skillet over medium-high heat. You’ll need enough oil to cover the bottom of the pan and allow the pancakes to fry evenly.

4. Form and Fry the Pancakes

   • Scoop about 1/4 cup of the potato mixture and shape it into a patty. Carefully place it in the hot oil. Flatten the patty slightly with the back of a spatula. Repeat, making sure not to overcrowd the pan.

   • Fry the pancakes for about 3-4 minutes on each side, or until they are golden brown and crispy. Adjust the heat as needed to ensure the pancakes cook evenly without burning.

5. Drain and Serve

   • Once cooked, remove the pancakes from the skillet and place them on a paper towel-lined plate to drain any excess oil.

   • Serve hot with your choice of toppings, such as sour cream, applesauce, or chives.

Tips for Perfect Potato Pancakes

• Drain Excess Moisture: Make sure to remove as much moisture from the Hamburger Soup Recipe as possible to achieve crispy pancakes.

• Adjust Oil Temperature: If the pancakes are browning too quickly, reduce the heat to ensure they cook through without burning.

• Keep Pancakes Warm: If you’re making a large batch, keep the cooked pancakes warm in a 200°F (93°C) oven on a baking sheet while you finish frying the rest.

Enjoy your homemade classic potato pancakes! They are perfect for breakfast, lunch, or dinner and are sure to be a hit with family and friends.