Description
Classic Eastern European Potato Pancakes made crispy and golden brown. These latkes feature grated russet potatoes and onions bound with eggs and flour, seasoned simply with salt, pepper, and baking powder. Pan-fried to perfection, they make a deliciously savory side dish perfect for any meal or traditional Hanukkah celebrations.
Ingredients
Scale
Potato Pancakes
- 2 pounds russet potatoes, peeled and grated
- 1 small onion, grated
- 2 large eggs, lightly beaten
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon baking powder
- Vegetable oil, for frying
Instructions
- Prepare Potatoes and Onion: Place the grated potatoes and onion into a clean kitchen towel and squeeze out as much liquid as possible to prevent sogginess in the pancakes.
- Mix Ingredients: Transfer the dried potato and onion mixture into a large bowl and thoroughly combine with lightly beaten eggs, all-purpose flour, salt, black pepper, and baking powder until a consistent batter forms.
- Heat Oil: In a large skillet over medium heat, pour about 1/4 inch of vegetable oil and heat until shimmering and hot.
- Form and Fry Pancakes: Using approximately 2 tablespoons of the potato mixture for each pancake, drop them carefully into the hot oil and flatten slightly with a spatula to form thin rounds.
- Cook Until Golden: Fry the pancakes for 3 to 4 minutes on each side until they develop a crispy, golden-brown exterior and are cooked through.
- Drain and Keep Warm: Remove the pancakes from the skillet and drain on paper towels to remove excess oil. Repeat the frying process with the remaining batter, adding additional oil as needed. Keep the cooked pancakes warm in a 200°F oven until serving.
- Serve: Serve the potato pancakes hot with traditional accompaniments such as sour cream or applesauce.
Notes
- For extra crispiness, fry in small batches to avoid overcrowding the pan.
- Keep finished pancakes warm in a 200°F oven until ready to serve to maintain texture and temperature.
