Potato pancakes, also known as latkes in Jewish cuisine, are crispy, savory, and comforting. They’re a perfect side dish or even a light meal. Here’s a simple recipe for making them:
Ingredients:
- 4 large russet potatoes (or about 2 lbs)
- 1 small onion, finely grated or chopped
- 2 large eggs
- 1/4 cup all-purpose flour
- 1/4 cup breadcrumbs (optional, for extra crunch)
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder (optional)
- 2 tbsp vegetable oil (or enough for frying)
- Sour cream or applesauce for serving (optional)
Instructions:
1. Prepare the Potatoes:
- Peel the potatoes and grate them using a box grater or food processor. You can leave the skin on if you prefer, but peeling is typical for latkes.
- After grating the potatoes, place them in a clean kitchen towel or paper towels and squeeze out as much excess moisture as possible. This is key to achieving crispy pancakes.
2. Combine Ingredients:
- In a large mixing bowl, combine the grated potatoes, grated onion, eggs, flour, breadcrumbs (if using), salt, pepper, and garlic powder (if using). Mix everything together until well combined. The mixture should hold together when you press it.
3. Heat the Oil:
- Heat the vegetable oil in a large skillet or frying pan over medium-high heat. You want enough oil to cover the bottom of the pan to ensure the pancakes crisp up well.
4. Cook the Pancakes:
- Once the oil is hot, spoon about 2-3 tablespoons of the potato mixture into the pan for each pancake. Flatten each one slightly with the back of a spoon to form a round pancake shape.
- Cook for about 3-4 minutes per side, or until golden brown and crispy. Make sure the oil stays hot, but not smoking—adjust the heat as needed.
- Once cooked, transfer the pancakes to a plate lined with paper towels to drain any excess oil.
5. Serve:
- Serve the potato pancakes warm, with a dollop of sour cream or applesauce on the side.
Tips:
- If you like your latkes extra crispy, you can add a little more flour or breadcrumbs to the mixture to help with crunch.
- You can make the batter ahead of time and store it in the fridge, but it’s best to cook them fresh for the best texture.
These potato pancakes are golden, crispy on the outside, and tender on the inside. Enjoy them as a snack, appetizer, or side dish!