Crispy, golden potato pancakes are a delightful comfort food that embodies simplicity while delivering rich flavors and textures. This versatile dish, often referred to as latkes, makes an ideal breakfast or a savory side that can accompany various toppings. Whether served with a dollop of sour cream, a sprinkle of applesauce, or alongside a hearty meal, these pancakes promise satisfaction in every bite.

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Ingredients Overview

The heart of potato pancakes lies in a handful of essential ingredients. Fresh russet potatoes are key; their starchy composition ensures a crispy exterior while maintaining a fluffy interior. One large grated onion not only enhances the flavor but also adds a subtle sweetness that complements the potatoes beautifully.

In addition to these primary components, two large eggs bind the mixture together, while four tablespoons of all-purpose flour provide the necessary structure. The seasoning, including two teaspoons of kosher salt and half a teaspoon of freshly cracked black pepper, elevates the flavor profile, making each bite irresistible. For serving, options like creamy cottage cheese, tangy sour cream, or sweet applesauce can enhance the pancakes, catering to various taste preferences.

Step-by-Step Instructions for Perfect Potato Pancakes

Prepping the Potatoes and Onion:
To achieve the quintessential crispiness of potato pancakes, the first step is to prepare the potatoes and onion meticulously. Begin by peeling and grating the russet potatoes, then do the same with the onion. Once grated, it’s crucial to remove as much moisture as possible. Place the mixture in a large kitchen towel or nut bag, twisting it over the sink to squeeze out the excess liquid. This step is vital, as too much moisture can lead to soggy pancakes rather than the desired crisp texture.

Mixing the Ingredients:
With the grated mixture ready, move on to a sizable mixing bowl. Combine the beaten eggs, flour, kosher salt, and black pepper, whisking them together to create a cohesive batter. Gently fold in the drained potato and onion mixture, ensuring that all ingredients are thoroughly coated. The batter should be thick; if it appears too runny, incrementally add flour, one teaspoon at a time, until the perfect consistency is achieved.

Frying the Pancakes:
The frying process is where the magic truly happens. In a large skillet, pour in vegetable oil to a depth of about a quarter inch and heat it over medium heat. To determine if the oil is ready, drop in a small spoonful of the potato mixture; if it sizzles, it’s time to fry. Working in batches, scoop approximately a quarter cup of the potato mixture into the hot oil. Press down gently with the back of the measuring cup to flatten the pancakes slightly. Fry until each side is a glorious golden brown, roughly three minutes per side. Keep a close eye on the oil temperature; if it starts to smoke, reduce the heat to ensure even cooking.

Recipe Tips & Frequently Asked Questions

How to avoid soggy pancakes:
Properly draining the potato mixture is essential. Take your time squeezing out the moisture to achieve a crispy texture.

Adjusting batter thickness:
If the batter is too thin, gradually add flour, mixing well after each addition until you reach the desired thickness.

Keeping pancakes warm:
To maintain warmth and crispness while frying additional batches, transfer the cooked pancakes to a wire rack set in an oven preheated to 300°F (150°C).

How do I prevent the pancakes from falling apart?
To keep the pancakes intact, ensure that the potato mixture is well-drained and that you incorporate enough flour to bind the ingredients together.

Can I make these potato pancakes in advance?
Yes, you can prepare the batter ahead of time and store it in the refrigerator for a few hours before frying. However, it’s best to fry them fresh for optimal crispiness.

Is it possible to freeze the pancakes for later use?
Absolutely! Once cooked and cooled, freeze the pancakes in a single layer on a baking sheet before transferring them to a freezer bag. This method prevents them from sticking together.

What oil is best for frying the pancakes?
A neutral oil with a high smoke point, such as vegetable oil or canola oil, is ideal for frying potato pancakes, ensuring they cook evenly without burning.

Storing and Reheating Potato Pancakes

For any leftover potato pancakes, store them in an airtight container in the refrigerator. They can be reheated in a skillet over medium heat, which helps maintain their crispiness. For longer storage, freeze the pancakes using the method mentioned earlier, and reheat them directly from frozen in a preheated oven at 375°F (190°C) until heated through and crispy.

To elevate the classic potato pancake recipe, consider incorporating fresh herbs or spices such as dill, chives, or paprika into the batter for an aromatic twist. For a more creative spin, experiment with different toppings like creamy avocado or melted cheese. The flexibility of potato pancakes allows for countless variations, making them a perennial favorite at any meal. Enjoy your culinary adventure with these delectable potato pancakes!

Ingredients

4 cups russet potatoes, peeled and grated (about 4 potatoes)
1 large onion, grated (approximately 1 cup)
2 large eggs, beaten
4 tablespoons all-purpose flour
2 teaspoons kosher salt
½ teaspoon freshly cracked black pepper
Vegetable oil for frying
Optional: cottage cheese for serving
Optional: sour cream for serving

Instructions

Preheat your oven to 300°F (150°C).

Begin by placing the grated potatoes and onion in a large kitchen towel or nut bag. Firmly twist the towel over the sink, squeezing out as much liquid as you can. After wringing it out, open the towel to loosen the mixture, then twist and squeeze once more to remove any remaining moisture.

In a sizable mixing bowl, combine the beaten eggs, flour, salt, and black pepper. Add the drained potato and onion mixture, stirring thoroughly with a wooden spoon until all the ingredients are well-coated. The consistency should be thick; if it appears too runny, incorporate more flour, adding one teaspoon at a time until the desired thickness is achieved.

Prepare a metal cooling rack and place it inside a large rimmed baking sheet for later use. In a large skillet, pour in vegetable oil to a depth of about ¼ inch and heat it over medium heat. To test if the oil is ready, drop in a small amount of the potato mixture; if it sizzles, you’re set to proceed.

Working in batches, scoop ¼ cup of the potato mixture and drop it into the hot oil, gently pressing down with the back of the measuring cup to slightly flatten the pancakes. Fry the potato pancakes until they are golden brown and cooked through, which should take about 3 minutes on each side. Monitor the oil temperature closely; if it begins to smoke, reduce the heat.

Once cooked, transfer the potato pancakes to the prepared wire rack and keep them warm in the oven while you finish frying the remaining batches.

These crispy delights can be served with cottage cheese, sour cream, or even applesauce for an extra touch of flavor. Enjoy your homemade potato pancakes!