About This Recipe
This recipe is for traditional potato pancakes, also known as latkes. They are made from grated potatoes mixed with egg, flour, and onion, then pan-fried until golden brown and crispy. The method involves removing excess moisture from the potatoes to achieve the desired texture.
Why You’ll Love This Recipe
The potato pancakes have a crispy exterior and a tender interior. The recipe uses basic, pantry-staple ingredients. The cooking process is straightforward and results in a versatile side dish or appetizer.
Ingredients
- 2 pounds russet potatoes (about 4 medium)
- 1 small yellow onion
- 1 large egg, lightly beaten
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- Vegetable oil, for frying
- Applesauce and/or sour cream, for serving
Step by Step Instructions
- Peel the potatoes and the onion.
- Using a box grater or a food processor with a grating attachment, coarsely grate the potatoes and onion.
- Place the grated potato and onion mixture into a clean kitchen towel or several layers of cheesecloth. Twist the cloth tightly over a bowl to squeeze out as much liquid as possible.
- Transfer the squeezed potato and onion mixture to a large mixing bowl.
- Add the beaten egg, flour, salt, and pepper to the bowl. Mix until all ingredients are well combined.
- Heat about 1/4 inch of vegetable oil in a large, heavy-bottomed skillet over medium-high heat until shimmering.
- For each pancake, carefully drop a heaping tablespoon of the potato mixture into the hot oil. Flatten slightly with the back of the spoon to form a pancake about 3 inches in diameter.
- Fry the pancakes in batches, avoiding overcrowding the pan, for 3-5 minutes per side, until golden brown and crispy.
- Remove the pancakes from the skillet and place them on a wire rack set over a baking sheet to drain excess oil.
- Repeat with the remaining potato mixture, adding more oil to the skillet as needed.
- Serve immediately with applesauce or sour cream.
FAQ
What type of potato is best for potato pancakes?
Russet potatoes are recommended due to their high starch content, which helps bind the pancakes together and results in a crispier texture.
Why are my potato pancakes soggy?
Sogginess is typically caused by excess moisture in the potato mixture. Thoroughly squeezing the grated potatoes is the most critical step to prevent this.
Can I bake the potato pancakes instead of frying them?
Yes. For a baked version, arrange the formed pancakes on an oiled baking sheet, brush the tops with oil, and bake at 425°F (220°C) for 15-20 minutes per side, until golden brown.
You Must Know
The key to crispy potato pancakes is removing the starch-released water from the grated potatoes. Letting the squeezed-out potato liquid sit for a minute allows the starch to settle at the bottom of the bowl. This starch can be carefully added back into the potato mixture to help with binding without reintroducing excess water.
Storage Tips
Cooked potato pancakes are best served immediately. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a single layer on a baking sheet in a 375°F (190°C) oven for 10-15 minutes to restore crispiness. Microwaving is not recommended as it will make them soft. Uncooked potato mixture should be used immediately as it will discolor and release more water if stored.