Potato pancakes, also known as latkes, are a beloved dish in many cultures. Made with simple ingredients, these crispy, golden patties are a perfect balance of tender potato interiors and crunchy exteriors. They make a fantastic side dish, appetizer, or even a savory breakfast option. With this recipe, you’ll achieve perfectly crisp potato pancakes every time, seasoned to perfection and ready to impress.
Equipment:
- Grater or food processor with a shredding blade
- Large mixing bowl
- Clean kitchen towel or cheesecloth (for wringing out potatoes)
- Frying pan or skillet
- Spatula
- Paper towels
Ingredients:
- 2 lbs russet potatoes, peeled
- 1 small onion, grated
- 2 large eggs, lightly beaten
- 1/4 cup all-purpose flour (or gluten-free flour)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon baking powder (optional, for extra fluffiness)
- Vegetable oil, for frying
Instructions:
- Prepare the Potatoes:
Grate the potatoes using a grater or food processor. Place the grated potatoes in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible. This step ensures crispy pancakes. - Mix the Batter:
In a large mixing bowl, combine the grated potatoes, grated onion, eggs, flour, salt, pepper, and baking powder (if using). Mix well until the ingredients are evenly distributed. - Heat the Oil:
Heat about 1/4 inch of vegetable oil in a large skillet over medium-high heat. The oil is ready when a small drop of batter sizzles immediately upon contact. - Fry the Pancakes:
Scoop about 2 tablespoons of the potato mixture and flatten it into a pancake shape. Carefully place it in the hot oil. Fry 2-3 pancakes at a time, depending on the size of your skillet. Cook for 3-4 minutes on each side, or until golden brown and crispy. - Drain and Keep Warm:
Transfer the cooked pancakes to a plate lined with paper towels to drain excess oil. Keep warm in a low oven (200°F/95°C) if making multiple batches. - Serve:
Serve hot with sour cream, applesauce, or your favorite toppings.
Presentation Ideas:
- Arrange the pancakes on a platter with small bowls of sour cream and applesauce for dipping.
- Garnish with fresh herbs like chives or parsley for a pop of color.
- Add smoked salmon and crème fraîche for a sophisticated twist.
Tips:
- Use starchy potatoes like russets for the best texture and crispiness.
- Avoid overcrowding the pan to ensure even cooking and crisp edges.
- If the mixture becomes too watery, add a bit more flour to maintain consistency.
- Make ahead by freezing cooked pancakes. Reheat them in the oven to restore their crispiness.
Potato pancakes are a timeless dish that’s as versatile as it is delicious. Whether you’re enjoying them as a comforting snack, a holiday favorite, or a unique side dish, they’re always a hit. With their crispy texture and rich flavor, these pancakes are sure to become a go-to recipe in your kitchen.
Potato Pancakes Recipe
Crispy, golden potato pancakes are a classic comfort food that’s easy to make. Perfectly seasoned and fried to perfection, they’re a delicious addition to any meal.
Equipment
- Grater or food processor with a shredding blade
- Large mixing bowl
- Clean kitchen towel or cheesecloth (for wringing out potatoes)
- Frying pan or skillet
- Spatula
- Paper towels
Ingredients
- 2 lbs russet potatoes peeled
- 1 small onion grated
- 2 large eggs lightly beaten
- 1/4 cup all-purpose flour or gluten-free flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon baking powder optional, for extra fluffiness
- Vegetable oil for frying
Instructions
- Prepare the Potatoes:
- Grate the potatoes using a grater or food processor. Place the grated potatoes in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible. This step ensures crispy pancakes.
- Mix the Batter:
- In a large mixing bowl, combine the grated potatoes, grated onion, eggs, flour, salt, pepper, and baking powder (if using). Mix well until the ingredients are evenly distributed.
- Heat the Oil:
- Heat about 1/4 inch of vegetable oil in a large skillet over medium-high heat. The oil is ready when a small drop of batter sizzles immediately upon contact.
- Fry the Pancakes:
- Scoop about 2 tablespoons of the potato mixture and flatten it into a pancake shape. Carefully place it in the hot oil. Fry 2-3 pancakes at a time, depending on the size of your skillet. Cook for 3-4 minutes on each side, or until golden brown and crispy.
- Drain and Keep Warm:
- Transfer the cooked pancakes to a plate lined with paper towels to drain excess oil. Keep warm in a low oven (200°F/95°C) if making multiple batches.
- Serve:
- Serve hot with sour cream, applesauce, or your favorite toppings.
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