Potato Pancake Recipe
Potato pancakes have roots in various cultures, most notably in Eastern European Jewish cuisine. Traditionally, they are made during Hanukkah, a Jewish holiday, symbolizing the miracle of the oil that burned for eight days.
Equipment
- Grater or food processor
- Mixing bowl
- Frying pan
- Spatula
- Paper towels
Ingredients
- 4 large potatoes
- 1 medium onion
- 2 large eggs
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder (optional)
- 1/4 cup vegetable oil for frying
Instructions
- Grate the Potatoes and Onion: Start by peeling the potatoes and the onion. Using a grater or food processor, grate the potatoes and onion into fine shreds.
- Remove Excess Moisture: Place the grated potatoes and onion in a clean kitchen towel or cheesecloth. Squeeze out as much moisture as possible. This step is crucial for achieving crispy pancakes.
- Mix the Ingredients: In a large mixing bowl, combine the grated potatoes and onion with the eggs, flour, salt, pepper, and garlic powder (if using). Mix until well combined.
- Heat the Oil: In a large frying pan, heat the vegetable oil over medium-high heat. The oil should be hot enough that a drop of the mixture sizzles when added.
- Form the Pancakes: Scoop about 1/4 cup of the potato mixture and drop it into the hot oil. Use a spatula to flatten it into a pancake shape. Repeat with the remaining mixture, being careful not to overcrowd the pan.
- Fry the Pancakes: Fry the pancakes for about 3-4 minutes on each side, or until golden brown and crispy. Transfer the cooked pancakes to a plate lined with paper towels to drain any excess oil.
- Serve: Serve the potato pancakes hot, with your choice of toppings such as sour cream, applesauce, or a sprinkle of chives.