These Potato Pancakes, also known as latkes in some traditions, are crispy on the outside and tender on the inside. Made from grated potatoes, onions, and a few simple ingredients, they’re perfect for breakfast, a side dish, or even a snack. Serve them with sour cream or applesauce for a delicious, savory treat!
Ingredients for Potato Pancakes
- 4 medium potatoes, peeled and grated
- 1 small onion, grated
- 2 large eggs, lightly beaten
- ¼ cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon baking powder
- Vegetable oil, for frying
Instructions for Potato Pancakes
1. Prepare the Potatoes and Onion
- Grate the potatoes using a box grater or food processor. Place the grated potatoes in a clean kitchen towel and squeeze out as much moisture as possible. This step is important to ensure crispy pancakes.
- Grate the onion and combine it with the drained grated potatoes in a large bowl.
2. Mix the Ingredients
- Add the lightly beaten eggs, flour, salt, black pepper, and baking powder to the potato and onion mixture. Stir until all the ingredients are well combined and a batter forms.
3. Heat the Oil
- In a large skillet, heat about ¼ inch of vegetable oil over medium-high heat. The oil should be hot but not smoking. You can test the oil by dropping a small amount of batter into it—if it sizzles immediately, the oil is ready.
4. Fry the Pancakes
- Scoop about 2-3 tablespoons of the potato mixture for each pancake and gently flatten them into thin patties. Carefully place them in the hot oil, being sure not to overcrowd the pan.
- Fry the pancakes for 3-4 minutes per side, or until golden brown and crispy. Use a spatula to flip them carefully.
5. Drain and Serve
- Once fried, transfer the potato pancakes to a plate lined with paper towels to drain any excess oil.
- Serve the potato pancakes hot with sour cream, applesauce, or your favorite toppings.
Cook’s Notes and Tips
- Moisture Removal: Squeezing out as much moisture as possible from the grated potatoes is crucial to getting crispy pancakes.
- Even Frying: Make sure the oil is hot enough before frying, and avoid overcrowding the pan to ensure even cooking and crispiness.
- Make-Ahead Tip: You can grate the potatoes and onions ahead of time, but be sure to keep them in cold water to prevent browning. Drain and squeeze out the moisture before proceeding with the recipe.
Variations for Potato Pancakes
1. Cheesy Potato Pancakes
- Add ½ cup shredded cheddar cheese or Parmesan to the potato mixture for a cheesy variation of this classic recipe.
2. Herb Potato Pancakes
- Add 2 tablespoons of chopped fresh herbs like parsley, chives, or dill to the potato mixture for extra flavor.
3. Spicy Potato Pancakes
- Mix in ½ teaspoon of cayenne pepper or red pepper flakes for a spicy kick.Frequently Asked Questions (FAQs)
1. Can I make these potato pancakes ahead of time?
Yes, you can prepare the pancakes ahead of time. Cook them as instructed, then store them in the refrigerator for up to 2 days. Reheat in a skillet or oven to crisp them up before serving.
2. Can I freeze potato pancakes?
Yes! Freeze cooked pancakes in a single layer on a baking sheet. Once frozen, transfer them to a freezer-safe bag or container for up to 3 months. Reheat in the oven at 375°F (190°C) until crispy.
3. What can I serve with potato pancakes?
Potato pancakes are traditionally served with sour cream or applesauce. They also pair well with smoked salmon, cream cheese, or a fresh salad.
Crispy and Delicious Potato Pancakes
These Potato Pancakes are easy to make and incredibly satisfying with their crispy exterior and soft interior. Whether you serve them as a side dish, appetizer, or main course, these savory pancakes will be a hit with everyone at the table. Customize them with different herbs, spices, or cheese to suit your taste!
