Crispy Potato Latkes Sour Cream (Printable)

Golden, crisp potato pancakes with tender centers paired with cool sour cream for a beloved classic.

# What You Need:

→ Vegetables

01 - 2 lbs russet potatoes, peeled
02 - 1 medium yellow onion

→ Binding

03 - 2 large eggs
04 - 1/3 cup all-purpose flour

→ Seasonings

05 - 1 1/2 tsp kosher salt
06 - 1/2 tsp freshly ground black pepper

→ Frying

07 - 1/2 cup vegetable oil, for frying

→ Serving

08 - 1 cup sour cream
09 - Optional: chopped chives or scallions

# How To Make:

01 - Grate potatoes and onion using the large holes of a box grater or a food processor.
02 - Place grated mixture in a clean kitchen towel and squeeze out as much liquid as possible, then discard the liquid.
03 - In a large bowl, mix grated potatoes and onion with eggs, flour, kosher salt, and black pepper until fully incorporated.
04 - Heat vegetable oil in a large skillet over medium-high heat until shimmering.
05 - Scoop about 2 tablespoons of the potato mixture per latke and flatten gently with a spatula in the skillet, avoiding overcrowding.
06 - Cook each latke for 3 to 5 minutes per side until golden brown and crisp; transfer to paper towels to drain excess oil.
07 - Continue frying remaining latkes in batches, adding more oil to the skillet as necessary.
08 - Serve latkes hot topped with sour cream and optionally a sprinkle of chopped chives or scallions.

# Expert Tips:

01 -
  • They're crispy on the outside and tender inside, which honestly feels like a small miracle from a potato and an egg.
  • You can have them ready in less than an hour, making them perfect for last-minute gatherings or when you want something special without the stress.
  • They taste even better the next day, and if you freeze them uncooked, you can fry fresh ones whenever the craving hits.
02 -
  • If you skip squeezing out the liquid, you'll end up with something closer to wet hash browns than crispy latkes—I learned this the hard way when I was impatient on a winter morning.
  • Overcrowding the pan is the second most common mistake; even if it feels slow to cook them in small batches, your patience will be rewarded with actual crispiness instead of a soft pancake.
  • The oil temperature matters more than the heat setting; once it's right, adjust your burner to maintain that shimmer rather than chasing temperature.
03 -
  • Grate your potatoes just before mixing and frying—if they sit too long, they'll oxidize and darken, and more importantly, they'll release liquid that softens your batter.
  • Keep a small bowl of ice water nearby while you're frying; if your oil gets too hot and starts smoking, dip the base of your pan in the water for just a second to cool it down quickly.

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