Crispy Potato Pancakes: A Delicious Treat
Potato pancakes, also known as cake, are a beloved dish enjoyed in many cultures around the world
Potato pancakes, also known as latkes, are a beloved dish enjoyed in many cultures around the world.
These savory fritters are made with grated potatoes, onions, and a few simple ingredients, resulting in a crispy on the outside, fluffy on the inside pancake.
Ingredients:
- 4 large russet potatoes
- 1 yellow onion
- 2 large eggs, beaten
- 2-4 tablespoons all-purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- Vegetable oil, for frying
Instructions:
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Grate the potatoes and onion: Peel the potatoes and grate them using the coarse side of a box grater or the grating attachment of your food processor.
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Do the same with the onion.
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Squeeze out excess moisture: Transfer the grated potato and onion mixture to a large bowl. Using a cheesecloth, nut milk bag, or even a clean kitchen towel, wring out as much excess liquid as possible
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. The drier the potato mixture, the crispier the pancakes will be.
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Combine the batter: In the same bowl, combine the grated potato and onion mixture with the eggs, flour, salt, and pepper
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. Mix well until everything is evenly incorporated.
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Heat the oil: Pour enough vegetable oil into a large skillet to coat the bottom by about 1/4 inch.
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Heat the oil over medium-high heat until it shimmers.
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Cook the pancakes: Once the oil is hot, scoop out about 1/4 cup of the potato mixture per pancake
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Gently flatten the scoops into patties using the back of a spoon
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Fry the pancakes for 2-3 minutes per side, or until golden brown and crispy.
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Drain and serve: Transfer the cooked pancakes to a paper towel-lined plate to drain any excess oil. Serve hot with your favorite toppings, such as sour cream, applesauce, or smoked salmon.
Tips:
- Use russet potatoes for the best results. They have a higher starch content, which helps to bind the pancakes together.
- Don’t overmix the batter. A little bit of unevenness is okay, it adds to the texture of the pancakes.
- Don’t overcrowd the pan when frying
- Cook the pancakes in batches to ensure they cook evenly and become crispy.
- For a richer flavor, you can add a tablespoon of grated Parmesan cheese to the batter.
- Leftover potato pancakes can be stored in an a right containe in the refrigerator for up to 3 days. Reheat them in a skillet or oven until warmed through.
Potato pancakes are a amazing dish that can be enjoyed for breakfast, lunch, or dinner.
They are also a great way to use up leftover potatoes.
So next time you’re looking for a quick and easy recipe, give potato pancakes a try!