Potato pancakes, also known as latkes, are a traditional dish that originated in Eastern Europe. They are a popular food during Hanukkah, but can be enjoyed all year round.
These crispy, golden pancakes are made with grated potatoes and a few other simple ingredients, making them a quick and easy dish to whip up.
In this article, we'll share our favorite potato pancake recipe that is sure to become a favorite in your household.
– 4 medium potatoes, peeled and grated – 1 small onion, grated – 2 eggs, lightly beaten – 2 tablespoons all-purpose flour – 1 teaspoon baking powder
– 1 teaspoon salt – 1/4 teaspoon black pepper – Vegetable oil, for frying – Sour cream and applesauce, for serving (optional)
In a large bowl, combine the grated potatoes and onion. Use a cheesecloth or clean kitchen towel to squeeze out any excess moisture from the mixture.
Add the eggs, flour, baking powder, salt, and pepper to the bowl and stir to combine.
Heat about 1/4 inch of vegetable oil in a large skillet over medium-high heat.
Drop spoonfuls of the potato mixture into the hot oil and flatten with a spatula to form a pancake shape.
Fry for 2-3 minutes on each side, or until golden brown and crispy. Remove the pancakes from the skillet and drain on paper towels.
Repeat with the remaining potato mixture, adding more oil to the skillet as needed.
Serve hot with sour cream and applesauce, if desired.
For a twist on the classic recipe, add grated carrots or zucchini to the potato mixture.
To keep the potato pancakes warm while frying in batches, place them on a wire rack set over a baking sheet in a 200°F oven.
Leftover potato pancakes can be reheated in the oven or toaster oven for a quick and easy breakfast or snack.