Potato Pancakes (also known as Latkes) are crispy on the outside, tender on the inside, and absolutely delicious. They make a fantastic side dish or breakfast! Here’s a simple recipe for Perfect Potato Pancakes:
Perfect Potato Pancakes Recipe
Ingredients:
- 4 medium potatoes (Yukon Gold or Russet work best)
- 1 small onion, grated
- 1 large egg
- 1/4 cup all-purpose flour (or matzo meal for a more traditional touch)
- 1 teaspoon baking powder
- Salt and pepper, to taste
- 1/2 teaspoon garlic powder (optional)
- 1/2 teaspoon onion powder (optional)
- 2-3 tablespoons vegetable oil (or enough to fry)
- Sour cream or applesauce for serving (optional)
Instructions:
- 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 them is more traditional.
- Once grated, place the potatoes in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible. This is key to getting crispy pancakes!
- Mix the Ingredients:
- In a large bowl, combine the grated potatoes, grated onion, egg, flour, baking powder, salt, pepper, and any optional seasonings like garlic or onion powder. Stir everything together until well combined. The mixture should be thick and hold together.
- Heat the Oil:
- Heat a large skillet or frying pan over medium-high heat. Add enough oil to coat the bottom of the pan (about 2-3 tablespoons). The oil should be hot but not smoking. To test if it’s ready, drop a small amount of the batter into the pan — it should sizzle right away.
- Fry the Pancakes:
- Scoop about 2-3 tablespoons of the potato mixture and form it into a small patty. Carefully place it into the hot oil. Flatten it gently with the back of a spatula to form a thin pancake.
- Fry for about 3-4 minutes on each side or until golden brown and crispy. You may need to adjust the heat if the pancakes brown too quickly or slowly.
- Drain Excess Oil:
- Once the pancakes are crispy and golden, remove them from the pan and place them on a plate lined with paper towels to drain any excess oil.
- Serve:
- Serve the potato pancakes hot with a dollop of sour cream, applesauce, or your favorite dipping sauce.
Serving Suggestions:
- These pancakes are fantastic with a side of sour cream or applesauce for a sweet-savory contrast.
- For a heartier meal, serve them with smoked salmon, a fried egg, or even alongside a fresh salad.
- You can also make them mini-sized for appetizers or snacks!
These perfect potato pancakes are crispy on the outside, tender on the inside, and packed with flavor. Let me know how they turn out for you!