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The Classic Potato Pancakes exist as a comfort food classic because they present a golden exterior that yields to tender inner layers. Basic potato pancake ingredients such as potatoes and onion, alongside egg and flour, produce an irresistible culinary creation. The combination of traditional applesauce with sour cream or ketchup, or the simple option of ketchup alone, brings homemade coziness to your dinner table when serving potato pancakes.
This quick potato pancake recipe serves you both weeknight dinner comfort and weekend family brunch warmth. This potato pancake (also known as a latke) recipe brings back memories of your childhood taste experiences.
Why You’ll Love This Recipe
- Crispy & Flavorful: Golden-brown crust with a tender inside.
- Simple Ingredients: Everything you need is probably already in your kitchen.
- Versatile: Perfect as a side dish, appetizer, or even the star of the meal.
- Customizable: Serve with sweet or savory toppings—applesauce, sour cream, or gravy.
Ingredients
- 2 ½ pounds Russet potatoes, peeled and finely grated
- 1 yellow onion, finely grated
- 2 large eggs
- 1 teaspoon salt
- ¼ cup all-purpose flour (more if needed)
- 3 tablespoons oil, for frying (plus more as needed)
Instructions
1. Prepare the Potatoes:
Finely grate the potatoes after peeling them. You should use a clean kitchen towel to squeeze as much liquid from the mixture as you can. The liquid removal process becomes essential for achieving crispy pancakes.
2. Mix the Batter:
A big bowl contains grated potatoes together with onion, eggs, salt, and flour. The mixture should feel tacky but not overly wet. The batter needs additional flour to become less sticky.
3. Fry the Pancakes:
A skillet should receive 3 tablespoons of oil before being heated at medium-high temperature. Add ⅓ to ½ cup of potato mixture to the skillet, then use a spatula to flatten the mixture slightly.
4. Cook Until Golden:
The cooking process should last between 3–5 minutes on each side to obtain golden brown and crispy results. After frying, place the pancakes on paper towels to let excess oil drain away.
5. Serve Hot:
Serve your potato pancakes right away while they are hot with applesauce or sour cream or yogurt, or ketchup.
Tips & Tricks
- Squeeze Hard: Removing moisture from the potatoes makes the pancakes crispy instead of soggy.
- Keep Warm: Cooked pancakes should be kept on a baking sheet inside a 200°F oven to maintain their temperature during the rest of the frying process.
- Add Flavor: Mix in garlic powder, paprika, or fresh herbs for a twist.
- Make Ahead: You can grate the potatoes ahead of time and store them in water (to prevent browning). Always drain and then squeeze the potatoes well before frying them.
FAQ
1: Can I use another type of potato?
Yes! The best results for crispiness come from Russet potatoes, but Yukon Golds, along with other starchy potatoes, can also produce good results.
2: Can these be baked instead of fried?
You can bake them at 425°F on a greased baking sheet for 20–25 minutes, flipping halfway, but they won’t be quite as crispy as pan-fried.
3: What toppings work best?
Applesauce and sour cream are traditional. For savory, try smoked salmon and chives; for sweet, sprinkle with cinnamon sugar.
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