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The history of potato pancakes is as rich as their flavor. Known by various names around the world—latkes in Jewish cuisine, boxty in Irish culture, and raggmunk in Sweden—these pancakes have a special place in culinary traditions. Each variation reflects the local ingredients and customs, yet they all share a common foundation: the humble potato.

Golden Crispy Potato Pancakes

Discover the heartwarming delight of Golden Crispy Potato Pancakes! This simple recipe offers a golden-brown exterior and a soft, tender inside, making it a perfect comfort food. Ideal for family gatherings or cozy dinners, these versatile pancakes can be enjoyed on their own or with toppings like sour cream or applesauce. With easy preparation and minimal ingredients, you're just a few steps away from creating a dish that evokes nostalgia and joy at any occasion.
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Ingredients
  

4 medium-sized russet potatoes, peeled and grated

1 small yellow onion, finely chopped

2 large eggs

1/4 cup all-purpose flour

1 teaspoon baking powder

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon salt

1/2 teaspoon black pepper

1/4 cup chopped fresh chives (optional)

Vegetable oil, for frying

Sour cream and applesauce (for serving)

Instructions
 

Prep the Potatoes: In a large bowl, place the grated potatoes in cold water for about 10 minutes to remove excess starch. Drain and thoroughly squeeze out as much moisture as possible using a clean kitchen towel.

    Mix Ingredients: In another bowl, combine the drained grated potatoes with the chopped onion, eggs, flour, baking powder, garlic powder, onion powder, salt, black pepper, and chives (if using). Mix well until all ingredients are fully incorporated.

      Heat the Oil: In a large skillet or frying pan, add enough vegetable oil to cover the bottom, about 1/4 inch deep. Heat over medium heat until the oil is shimmering but not smoking.

        Form Pancakes: Using a tablespoon or a small ice cream scoop, drop spoonfuls of the potato mixture into the hot oil, flattening them slightly with the back of the spoon to form pancakes. Cook in batches to avoid overcrowding the pan.

          Fry Until Golden: Fry the pancakes for about 4-5 minutes on each side, or until they are golden brown and crispy. Adjust the heat as necessary to ensure they cook evenly without burning.

            Drain Excess Oil: Once cooked, transfer the pancakes to a plate lined with paper towels to absorb any excess oil. Keep them warm in a preheated oven (around 200°F/93°C) if needed while you finish frying the rest.

              Serve: Serve the pancakes warm with dollops of sour cream and/or applesauce on the side for dipping. Garnish with additional chives if desired.

                Prep Time, Total Time, Servings:

                  15 minutes | 30 minutes | Serves 4-6