Potato pancakes, also known as latkes, are a delicious comfort food made from grated potatoes, onions, and a few simple ingredients. These crispy, golden-brown pancakes have a crunchy exterior and a soft, flavorful interior, making them perfect as a side dish, appetizer, or even a satisfying snack. They are widely enjoyed, especially during Hanukkah, but are great for any time of the year when you crave something crispy and savory.
Ingredients:
- 4 large potatoes, peeled and grated
- 1 medium onion, grated
- 2 large eggs
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Vegetable oil for frying
Instructions:
- Prepare the Potatoes and Onion:
- Start by peeling the potatoes and onion.
- Using a box grater or food processor, grate them into fine shreds.
- Place the grated mixture into a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible. Removing excess moisture is crucial for achieving crispy pancakes.
- Mix the Ingredients:
- Transfer the drained potato and onion mixture to a large bowl.
- Add eggs, flour, salt, and pepper.
- Stir everything together until well combined—the mixture should be slightly sticky and hold together when pressed.
- Heat the Oil:
- In a large skillet, heat vegetable oil over medium-high heat. The oil should be hot but not smoking.
- Shape and Fry:
- Take about 1/4 cup of the potato mixture and form it into a patty.
- Carefully place the patty into the hot oil.
- Fry the pancakes for 3-4 minutes per side, until they turn golden brown and crispy.
- Use a spatula to flip them over gently. If the pancakes brown too quickly, reduce the heat slightly.
- Drain Excess Oil:
- Once the pancakes are cooked, remove them from the skillet and place them on a paper towel-lined plate to drain excess oil.
- Continue frying the remaining batter in batches.
- Serve and Enjoy:
- Serve the potato pancakes hot, garnished with sour cream, applesauce, or your favorite toppings.
Tips for Perfect Potato Pancakes:
- Grate finely: The finer the grating, the crispier the pancakes.
- Squeeze out excess moisture: This prevents soggy pancakes and ensures they fry up beautifully.
- Use the right oil: Vegetable or canola oil works best for crispiness.
- Don’t overcrowd the pan: Fry in batches to maintain the oil temperature.
These crispy potato pancakes are a delightful combination of crunch and flavor, making them an irresistible treat. Ready to try them out? 😊