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: Prepared in under 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. Wrap them in a kitchen towel and firmly press to remove excess moisture.
2. Mix Ingredients:
In a spacious bowl, mix the grated potatoes and onion with eggs, flour, salt, and pepper until well combined.
3. Heat Oil:
Heat a thin layer of vegetable oil in a skillet over medium-high heat.
4. Fry Pancakes:
Take approximately 2 tablespoons of the potato mixture and shape it into a flat pancake. Fry for 3-4 minutes on each side until golden and crispy.
5. Drain and Serve:
Transfer the cooked pancakes onto paper towels to absorb any 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 for 3-4 minutes on each side until they turn golden and crispy.
- Drain on paper towels and serve hot with sour cream or applesauce.
FAQ
1. Is it possible to substitute sweet potatoes for russet potatoes?
Yes! For a tasty twist, try using sweet potatoes—they bring a subtle natural sweetness to the dish.
2. How do I store leftover potato pancakes?
Place them sealed in an airtight container and refrigerate for up to three days.. To restore their crispiness, reheat them in a skillet or oven.
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. Is it possible to 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.
