These delectable potato pancakes, also known as latkes, are crispy on the outside and tender on the inside. Perfect as a side dish or a snack, they are delightful served with applesauce or sour cream.
Ingredients
- 4 medium russet potatoes, peeled and grated
- 1 small onion, grated
- 2 large eggs
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder (optional)
- 1/4 teaspoon baking powder
- Vegetable oil for frying
Instructions
Step 1: Prepare the Potatoes and Onion
- Grate the Potatoes: Using a box grater or food processor, grate the peeled russet potatoes. Transfer them to a large bowl.
- Grate the Onion: Grate the onion and add it to the bowl with the potatoes.
- Drain Excess Moisture: Place a clean kitchen towel over the potato mixture and twist it to squeeze out excess moisture. This is crucial for achieving crispy pancakes.
Step 2: Mix the Batter
- Combine Ingredients: In the same bowl, add the eggs, flour, salt, black pepper, garlic powder (if using), and baking powder.
- Stir Until Smooth: Mix everything together until the ingredients are well combined and form a cohesive batter.
Step 3: Fry the Pancakes
- Heat the Oil: In a large skillet, pour enough vegetable oil to cover the bottom, about 1/4 inch deep. Heat over medium-high heat until shimmering.
- Form the Pancakes: Using a 1/4 cup measuring cup, scoop the potato mixture and gently flatten it to form a pancake in the skillet. Do not overcrowd the pan; cook in batches if necessary.
- Cook Until Golden: Fry the pancakes for about 4-5 minutes on each side, or until they are golden brown and crispy. Adjust the heat as needed to prevent burning.
- Drain Excess Oil: Once cooked, transfer the pancakes to a paper towel-lined plate to drain any excess oil.
Step 4: Serve
- Garnish and Enjoy: Serve the crispy potato pancakes warm with applesauce, sour cream, or your favorite dipping sauce. Enjoy!
Tips:
- For a healthier alternative, you can bake the potato pancakes at 400°F (200°C) on a parchment-lined baking sheet for about 20-25 minutes, flipping halfway through.
- Feel free to customize your pancakes by adding herbs like parsley or chives, or spices such as paprika for extra flavor.
Storage:
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet for best results, or place in the oven to regain their crispiness. Enjoy your homemade potato pancakes!
