Potato pancakes, also known as latkes in Jewish cuisine, are crispy on the outside and tender on the inside. These savory pancakes are perfect for breakfast, brunch, or as a side dish. They’re typically made with grated potatoes, onions, eggs, and a bit of flour to bind everything together. Here’s a simple and delicious recipe for Potato Pancakes:
Ingredients:
- 4 medium-sized russet potatoes (about 2 lbs)
- 1 small onion, finely chopped or grated
- 2 large eggs
- 1/4 cup all-purpose flour (or more as needed)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder (optional)
- 1/2 teaspoon paprika (optional, for a smoky flavor)
- 1/4 cup vegetable oil (or another high-heat oil like canola or sunflower oil)
- Optional toppings: sour cream, applesauce, chives, or grated cheese
Instructions:
1. Prepare the Potatoes:
- Peel the potatoes (optional) and grate them using a box grater or a food processor.
- Once grated, place the potatoes in a clean kitchen towel or cheesecloth and squeeze out the excess moisture. This helps to make the pancakes crispier.
2. Prepare the Mixture:
- In a large bowl, combine the grated potatoes with the chopped or grated onion.
- Beat the eggs in a small bowl and add them to the potato and onion mixture.
- Stir in the flour, salt, pepper, garlic powder, and paprika (if using). Mix everything together until well combined. The mixture should be thick, but if it’s too loose, add a little more flour to help bind it.
3. Fry the Potato Pancakes:
- Heat about 2 tablespoons of vegetable oil in a large skillet over medium-high heat. You want enough oil to coat the bottom of the pan.
- Once the oil is hot, spoon about 2 tablespoons of the potato mixture into the pan and flatten it into a round pancake shape. You can make them bigger or smaller, depending on your preference.
- Fry the pancakes for 3-4 minutes on each side, or until they’re golden brown and crispy. Be sure not to overcrowd the pan—work in batches if necessary, adding more oil as needed.
- Once they’re cooked, transfer the potato pancakes to a paper towel-lined plate to drain any excess oil.
4. Serve:
- Serve the potato pancakes hot, with your choice of toppings such as sour cream, applesauce, or even a sprinkle of fresh chives or grated cheese.
Tips and Variations:
- For extra crispy pancakes: After squeezing the grated potatoes, let them sit for a few minutes so that the starch settles at the bottom. Drain off any excess liquid and mix the remaining potato starch back into the batter.
- Add-ins: For extra flavor, you can add herbs such as dill or thyme, or even grated cheese to the mixture.
- Gluten-free option: You can substitute the flour with gluten-free flour or potato flour for a gluten-free version.
- Baking option: If you want to reduce the oil, you can bake these pancakes. Preheat your oven to 400°F (200°C), place the formed pancakes on a baking sheet lined with parchment paper, and bake for 20-25 minutes, flipping halfway through.
These Potato Pancakes are crispy, savory, and perfect for any occasion! Whether you’re making them for a breakfast treat, a snack, or a side dish for dinner, they are sure to be a hit. Would you be making these for a special occasion, or just as a comforting meal at home?