Potato Pancakes, also known as Latkes, are a delicious and crispy dish made from grated potatoes and simple ingredients. They’re perfect for breakfast, brunch, or as a side dish. Here’s a simple recipe for making golden, crispy potato pancakes:
Ingredients:
4 medium potatoes (Yukon Gold or Russet work well)
1 small onion, finely grated or chopped
2 large eggs
1/4 cup all-purpose flour (or matzo meal for a traditional touch)
1 teaspoon salt (or to taste)
1/4 teaspoon black pepper
1/2 teaspoon garlic powder (optional)
1/2 teaspoon baking powder (optional, for extra fluffiness)
Vegetable oil (for frying)
Fresh herbs (optional, like parsley or chives, for garnish)
Sour cream or applesauce (for serving, optional)
Instructions:
1. Prepare the Potatoes:
Peel the potatoes and grate them using a box grater or a food processor. You want the potatoes to be finely grated.
After grating, place the potatoes in a clean kitchen towel or cheesecloth and squeeze out the excess moisture. This step is crucial to ensure the pancakes are crispy.
2. Mix the Ingredients:
In a large bowl, combine the grated potatoes, grated onion, eggs, flour (or matzo meal), salt, pepper, and garlic powder (if using). Add the baking powder if you want the pancakes to be a bit fluffier.
Mix everything together until the ingredients are well combined. The mixture should be moist but not too runny.
3. Heat the Oil:
Heat about 1/4 inch of vegetable oil in a large skillet or frying pan over medium-high heat. You can test if the oil is hot enough by dropping a small amount of the potato mixture into the pan; it should sizzle immediately.
4. Fry the Pancakes:
Scoop about 2 tablespoons of the potato mixture and form it into a small patty, then carefully place it into the hot oil.
Flatten the patties gently with the back of a spoon or spatula. Fry the pancakes for 3-4 minutes per side, or until golden brown and crispy. Do not overcrowd the pan; work in batches if necessary.
5. Drain and Serve:
Once the pancakes are golden and crispy, remove them from the skillet and place them on a plate lined with paper towels to drain any excess oil.
Garnish with fresh herbs if desired.
6. Serve:
Serve the potato pancakes warm with a dollop of sour cream or applesauce on the side.
Tips:
Texture Tip: For extra crispy pancakes, make sure to remove as much moisture as possible from the grated potatoes.
Flavor Additions: You can mix in other ingredients like grated carrots, zucchini, or even cheese for added flavor.
Freezing: These potato pancakes freeze well. Let them cool completely, then place them in a single layer on a baking sheet. Once frozen, transfer them to a freezer-safe bag or container. To reheat, bake them at 375°F (190°C) for about 10 minutes.
Enjoy these Potato Pancakes as a savory breakfast treat, side dish, or snack that everyone will love!
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