A timeless comfort food with golden crunch and savory flavor.
Overview:
Potato pancakes, also known as latkes, are a classic dish with deep roots in Eastern European cuisine. Perfectly crispy on the outside and tender inside, these golden fritters are simple to prepare and endlessly satisfying. Whether served with sour cream, applesauce, or a fresh salad, they’re a guaranteed crowd-pleaser.
Ingredients:
- 4 large Russet or Yukon Gold potatoes
- 1 small yellow onion
- 2 large eggs
- ¼ cup all-purpose flour
- 1 tsp salt
- ½ tsp black pepper
- Vegetable oil (for frying)
Instructions:
1. Grate the Potatoes and Onion
Peel the potatoes and onion. Using a box grater or food processor, finely grate both.
2. Remove Excess Moisture
Place the grated mixture in a clean kitchen towel or cheesecloth. Squeeze firmly to extract as much liquid as possible—this step is crucial for crispy pancakes.
3. Prepare the Mixture
In a large bowl, combine the grated potatoes and onion with the eggs, flour, salt, and pepper. Mix thoroughly until the batter is evenly blended.
4. Heat the Oil
Pour vegetable oil into a heavy skillet and heat over medium-high. The oil is ready when a small drop of batter sizzles on contact.
5. Fry the Pancakes
Spoon portions of the mixture into the skillet and flatten gently with the back of a spoon. Fry each side for 3–4 minutes or until golden brown and crispy.
6. Drain and Serve
Transfer the pancakes to a plate lined with paper towels to absorb excess oil. Serve hot, optionally with sour cream and chopped green onions or applesauce.
Optional Variations:
- Sweet Potato Latkes: Swap in sweet potatoes for a sweeter, nuttier twist.
- Zucchini Blend: Add grated zucchini for a lighter texture and a touch of green.
- Cheese & Herb: Fold in grated Parmesan or cheddar and chopped herbs like dill or chives for extra flavor.
Tips for Success:
- Use high-starch potatoes for the best texture.
- Always squeeze out as much moisture as possible.
- Don’t crowd the pan—fry in batches for even cooking.
- Keep finished latkes warm in a low oven (about 200°F / 95°C) until serving.
