Potato Pancakes Recipe
Potato pancakes have deep roots in Eastern European cuisine and are particularly popular among Jewish communities as latkes. Originally, pancakes made with grains were common, but after the introduction of potatoes in Europe, potatoes became the main ingredient.
Equipment
- Large mixing bowl
- Cheesecloth or kitchen towel
- Skillet or frying pan
- Spatula
- Paper towels for draining
Ingredients
- 4 large potatoes, peeled and grated
- 1 medium onion, grated
- 2 large eggs
- 3 tbsp all-purpose flour
- 1 tsp salt
- ½ tsp black pepper
- ½ cup vegetable oil (for frying)
- Optional toppings: sour cream, applesauce, or chives
Instructions
- Prepare the Potatoes and OnionsGrate the Potatoes and Onion: Start by grating the potatoes and onion using a box grater or food processor. The finer the grating, the crispier your pancakes will be.
- Remove Excess Moisture: Place the grated potatoes and onion in a cheesecloth or kitchen towel and wring out as much moisture as possible. Removing moisture helps achieve that golden crispiness.
- Mix the BatterCombine Ingredients: In a large bowl, mix the grated potatoes and onion with the eggs, flour, salt, and pepper. Stir until all ingredients are thoroughly combined.
- Check Consistency: The mixture should be sticky yet slightly loose. If it’s too watery, add a bit more flour.
- Fry the PancakesHeat Oil: In a skillet, heat about ¼ cup of vegetable oil over medium-high heat until it shimmers.
- orm Pancakes: Scoop about 2 tablespoons of the potato mixture for each pancake, flattening it slightly in the pan with the back of the spoon.
- Fry Until Golden: Cook each pancake for about 3-4 minutes per side or until they’re golden brown and crispy. Be careful not to overcrowd the pan to ensure even cooking.
- Drain Excess Oil: Once cooked, place the pancakes on a paper towel-lined plate to remove any excess oil.
- Step 4: Serve and EnjoyServe warm with your favorite toppings, such as a dollop of sour cream, applesauce, or fresh chives for added flavor.