Classic Potato Pancakes, also known as Latkes, are a beloved traditional dish, especially during Hanukkah celebrations. This recipe combines grated potatoes and onions with eggs, flour, and seasoning to create crispy and flavorful pancakes. They are fried until golden brown, resulting in a crunchy exterior and a tender interior. Enjoy them as a delicious side dish or appetizer served with applesauce, sour cream, or yogurt for dipping.
Classic Potato Pancakes
Ingredients:
- 2 ½ pounds Russet potatoes, or any starchy potato, peeled and grated very finely
- 1 yellow onion, grated very fine
- 2 large eggs
- 1 tsp salt
- ¼ cup all-purpose flour
- Oil for frying
Instructions:
- After grating the potatoes, using a towel, thoroughly wring out all the liquid from the potatoes.
- Place the drained potatoes into a large bowl with the grated onion, salt, eggs, and flour. Mix it thoroughly with your hands until somewhat tacky. Add a little more flour if it is too sticky.
- Heat 3 tbsp oil in a skillet. Place ⅓ to ½ a cup of the mixture into the hot skillet.
- Fry for three to five minutes on each side, until they are golden. Briefly drain on paper towels.
- Serve immediately while hot with applesauce and a sprinkle of powdered sugar, sour cream, or even yogurt. These could also be served with meat and gravy, using these as a side dish.
Tips:
- Wring Out Potatoes: It’s crucial to thoroughly wring out the liquid from the grated potatoes to ensure crispy pancakes. Excess moisture can result in soggy pancakes.
- Even Cooking: Make sure to fry the pancakes in batches, allowing enough space between them in the skillet for even cooking and browning.
- Keep Warm: If making multiple batches, keep the cooked pancakes warm in a low oven (200°F/93°C) while frying the remaining batches to maintain their crispiness.
Leave a Reply