Potato pancakes, also known as latkes, are a delicious and versatile dish that can be enjoyed for breakfast, brunch, or even as a side for dinner. Their crispy exterior and soft interior make them a crowd-pleaser for any occasion.
Why You’ll Love This Recipe?
- Great flavors: The combination of grated potatoes, onions, and seasonings creates a savory and satisfying taste.
- Quick prep time: With simple ingredients and straightforward steps, you can whip up these potato pancakes in no time.
- Perfect for meal prep: Make a batch ahead of time and reheat them for a quick and tasty meal throughout the week.
Ingredient Notes:
- Large potatoes: Provide the starch and texture for the pancakes. You can use russet or Yukon gold potatoes.
- Yellow onion: Adds flavor and moisture to the pancakes. You can substitute with red onions for a different taste.
- Large egg, beaten: Binds the ingredients together and helps create a fluffy texture.
- Salt and pepper: Seasonings that enhance the overall taste of the pancakes.
- All-purpose flour: Helps bind the ingredients and adds a slight crispiness to the pancakes.
- Vegetable oil: Used for frying the pancakes until they are golden brown.
Step-by-Step Instructions:
- Peel and grate the potatoes and onion.
- Squeeze out excess moisture from the grated potatoes and onion.
- In a large bowl, combine the grated potatoes, onion, beaten egg, salt, pepper, and flour.
- Heat vegetable oil in a skillet over medium heat.
- Scoop the potato mixture into the hot oil and flatten into pancakes.
- Fry until golden brown on both sides.
- Drain on paper towels and serve hot.
Helpful Tips:
- Squeeze out as much moisture as possible from the grated potatoes to ensure crispy pancakes.
- Add a pinch of garlic powder or paprika for extra flavor.
- Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days.
Expert Tips for the Best Results:
- Use a box grater to grate the potatoes for the best texture.
- Let the potato mixture sit for a few minutes before frying to allow the flavors to meld together.
Serving Suggestions:
Serve the potato pancakes with sour cream, applesauce, or smoked salmon for a delicious meal. Pair them with a side salad or fresh fruit for a balanced plate.
Storage and Reheating Tips:
To store, place the cooled pancakes in an airtight container in the refrigerator. Reheat in a skillet over medium heat until crispy and heated through.
Frequently Asked Questions:
- Can I use sweet potatoes instead of regular potatoes?
Yes, you can substitute sweet potatoes for a different flavor profile. - How do I prevent the pancakes from sticking to the pan?
Make sure the oil is hot enough before adding the potato mixture and use a non-stick skillet. - Can I freeze the potato pancakes?
Yes, you can freeze them after frying and reheat in the oven for a quick meal. - Are potato pancakes gluten-free?
You can use a gluten-free flour alternative to make them gluten-free.
Conclusion:
Try making these potato pancakes for a tasty and satisfying meal that everyone will love. Don’t forget to share your feedback and variations on this classic recipe!
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Potato Pancakes
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4-6 servings
- Category: Breakfast/Brunch
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Description
These crispy potato pancakes are a delicious and satisfying dish perfect for breakfast or brunch. With a golden brown crust and a soft, tender center, they are sure to be a family favorite.
Ingredients
– 4 large potatoes
– 1 yellow onion
– 1 large egg, beaten
– 1 teaspoon salt
– Freshly ground black pepper to taste
– 2 tablespoons all-purpose flour, or more as needed
– 1 cup vegetable oil for frying, or as needed
Instructions
1. Peel and grate the potatoes and onion. Place them in a clean kitchen towel and squeeze out excess moisture.
2. In a large bowl, combine the grated potatoes and onion with the beaten egg, salt, pepper, and flour. Mix well.
3. Heat the vegetable oil in a large skillet over medium heat. Drop spoonfuls of the potato mixture into the hot oil and flatten them with a spatula.
4. Fry the pancakes until they are golden brown and crispy on both sides, about 4-5 minutes per side. Drain on paper towels before serving.
Notes
– For a twist on traditional potato pancakes, try adding grated cheese or shredded zucchini to the mixture.
– To make the pancakes extra crispy, sprinkle a little cornstarch into the potato mixture before frying.
Nutrition
- Serving Size: 1 pancake
- Calories: 230
- Sugar: 2g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 20mg