Potato pancakes, also known as latkes, are a beloved comfort food with a crispy exterior and tender, flavorful center. Made with grated potatoes, onions, and a few pantry staples, they’re versatile enough for breakfast, lunch, or dinner. Whether served with sour cream, applesauce, or on their own, these golden treats are sure to please!
Why You’ll Love This Recipe
- Simple Ingredients: You probably have everything in your pantry right now.
- Quick and Easy: Ready in less than 30 minutes.
- Versatile Dish: Works as a snack, side, or even a main meal.
- Customizable: Add herbs, spices, or cheese for extra flavor.
How to Make Potato Pancakes
Crafting potato pancakes is simple: grate, mix, fry, and enjoy! Follow the steps below to create the perfect crispy pancakes every time.
Step-by-Step Instructions
1. Grate and Drain:
Grate potatoes and onion using a box grater. Place them in a kitchen towel and squeeze out as much liquid as possible.
2. Mix Ingredients:
In a large bowl, combine grated potatoes and onion with eggs, flour, salt, and pepper. Mix until well combined.
3. Heat Oil:
Heat a thin layer of vegetable oil in a skillet over medium-high heat.
4. Fry Pancakes:
Scoop about 2 tablespoons of the potato mixture and flatten it into a pancake shape. Fry for 3-4 minutes on each side until golden and crispy.
5. Drain and Serve:
Remove pancakes and place them on paper towels to drain excess oil. Serve hot with sour cream or applesauce.
Variations
- Cheesy Twist: Add shredded cheddar or parmesan to the potato mixture.
- Gluten-Free Option: Substitute flour with almond or rice flour.
- Spicy Version: Mix in chopped jalapeños or a pinch of cayenne pepper.
- Herb-Infused: Add chopped parsley, dill, or chives for a fresh flavor boost.
Potato Pancakes
4
servings10
minutes15
minutesIngredients
4 medium russet potatoes, peeled
1 small onion
2 large eggs
¼ cup all-purpose flour
1 teaspoon salt
½ teaspoon black pepper
Vegetable oil for frying
Directions
- Grate potatoes and onion; squeeze out excess liquid.
- Mix with eggs, flour, salt, and pepper.
- Heat oil in a skillet over medium-high heat.
- Scoop and flatten potato mixture into pancakes.
- Fry 3-4 minutes per side until golden and crispy.
- Drain on paper towels and serve hot with sour cream or applesauce.
FAQ
1. Can I use sweet potatoes instead of russet potatoes?
Yes! Sweet potatoes make a delicious alternative and add a hint of natural sweetness.
2. How do I store leftover potato pancakes?
Store them in an airtight container in the fridge for up to 3 days. Reheat in a skillet or oven for crispiness.
3. Can I make these ahead of time?
You can prepare the potato mixture ahead and fry them just before serving for the best texture.
4. Can I bake potato pancakes instead of frying them?
Yes! Place them on a greased baking sheet and bake at 400°F (200°C) for 20 minutes, flipping halfway.
