Teresa's Recipes
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
- 4 large, peeled and grated Potatoes
- 1 medium, grated Onion
- 2, beaten Eggs
- 1/4 cup All-purpose flour
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
- for frying Vegetable oil
- for serving (optional) Applesauce
- for serving (optional) Sour cream
Dietary Notes
- 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
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.