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Crispy Potato Pancakes
Delight in the crispy, golden-brown perfection of these potato pancakes, a beloved dish in many cultures, particularly in Jewish cuisine where they are known as latkes. With a satisfying crunch on the outside and a tender, flavorful interior, these pancakes are perfect for breakfast, brunch, or as a side dish. Serve them warm with a dollop of applesauce or a generous spoonful of sour cream for an extra layer of indulgence. This recipe is sure to become a family favorite!
Ingredients
- Potatoes
- 4 large, peeled and grated
- Onion
- 1 medium, grated
- Eggs
- 2, beaten
- All-purpose flour
- 1/4 cup
- Salt
- 1 teaspoon
- Black pepper
- 1/2 teaspoon
- Vegetable oil
- for frying
- Applesauce
- for serving (optional)
- Sour cream
- for serving (optional)
Instructions
- Begin by grating the potatoes and onion using a box grater or food processor. To remove excess moisture, place the grated mixture in a clean kitchen towel and wring it out until dry.
- In a large mixing bowl, combine the drained potato and onion mixture with the beaten eggs, flour, salt, and black pepper. Stir until well combined.
- Heat a generous amount of vegetable oil in a large skillet over medium-high heat, about 1/4 inch deep.
- Once the oil is hot, drop spoonfuls of the potato mixture into the skillet, flattening each pancake with the back of a spoon to form even rounds.
- Fry the pancakes for about 3-4 minutes on each side, or until they are golden brown and crispy. Adjust the heat as necessary to prevent burning.
- When cooked, transfer the pancakes to a plate lined with paper towels to drain excess oil. Keep warm while you fry the remaining batter.
- Serve the crispy potato pancakes warm, accompanied by applesauce or sour cream for a delightful finish.
Tips
- For a twist, try adding grated carrots or zucchini to the potato mixture for added flavor and nutrition.
- Ensure the oil is hot enough before adding the pancakes; a good test is to drop a small amount of batter into the oil; if it sizzles immediately, it's ready.
- These pancakes can also be made ahead of time and reheated in the oven for a crispy finish.
Dietary Information
Servings: 4 Dish Type: Breakfast/Side Dish Prep Time: 15 minutes Cook Time: 20 minutes Calories: 250 Fat: 12g Carbs: 30g Protein: 6g Sodium: 400mg Sugar: 1g
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