Potato pancakes, also known as latkes, are a classic and delicious dish often enjoyed as a side or breakfast item. Here’s a basic recipe for making potato pancakes:
Ingredients:
- 4 large russet potatoes
- 1 small onion
- 2 eggs
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- Vegetable oil for frying
- Applesauce or sour cream for serving (optional)
Instructions:
- Grate the Potatoes and Onion:
- Peel the potatoes and the onion.
- Use a box grater or a food processor with a grating attachment to finely grate the potatoes and onion. You can also do this by hand, but it may be more time-consuming.
- Drain Excess Liquid:
- Place the grated potatoes and onion in a clean kitchen towel or cheesecloth.
- Squeeze out as much liquid as possible. This step is crucial to ensure crispy potato pancakes.
- Mix the Batter:
- In a mixing bowl, combine the grated potatoes and onion with the eggs, flour, salt, and pepper. Mix everything well until you have a uniform batter.
- Heat the Oil:
- In a large skillet, heat about 1/4 inch of vegetable oil over medium-high heat. You’ll want the oil to be hot but not smoking.
- Fry the Pancakes:
- Take a spoonful of the potato batter and carefully place it into the hot oil. Flatten it with a spatula to form a pancake shape.
- Fry the pancakes in batches, making sure not to overcrowd the skillet. Cook until they are golden brown and crispy, about 3-4 minutes on each side.
- Use a slotted spatula to transfer the cooked potato pancakes to a paper towel-lined plate to drain excess oil.
- Serve:
- Serve the potato pancakes hot, with applesauce and/or sour cream on the side, if desired.
Potato pancakes are a versatile dish and can be enjoyed for breakfast, as a side with dinner, or even as a snack. They are traditionally served during Hanukkah but are popular all year round in various cultures. The key to great potato pancakes is getting them nice and crispy, so be sure to drain the excess liquid from the grated potatoes and fry them until golden brown.
