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Crispy Potato Pancakes (Latkes)
Ingredients:
4 large potatoes, peeled
1 medium onion
2 large eggs
1/2 cup all-purpose flour (or matzo meal for a traditional version)
1 teaspoon salt
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1/2 teaspoon black pepper
Oil for frying, such as vegetable or canola oil
Instructions:
Prepare the Potatoes and Onion:
Grate the potatoes and onion using a food processor or a hand grater.
Place the grated mixture in a clean dish towel and squeeze out as much liquid as possible.
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The key to crispy latkes is removing as much moisture from the potatoes as you can.
Make the Batter:
In a large bowl, mix the drained potato and onion with the eggs, flour, salt, and pepper. Stir until the mixture is well combined and forms a batter.
Heat the Oil:
Pour about 1/4 inch of oil into a large skillet and heat over medium-high heat. The oil is ready when a small amount of the batter sizzles upon contact.
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Fry the Pancakes:
For each pancake, drop a heaping tablespoon of the potato mixture into the hot oil. Flatten it down to form a pancake. Fry in batches, do not overcrowar the pan.
Cook each pancake for about 3-4 minutes on each side, or until golden and crispy. Adjust the heat as needed to prevent burning.
Drain and Serve:
Remove the pancakes from the oil and drain on paper towels. Season with additional salt if desired.
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Serve hot with sour cream, applesauce, or your favorite dipping sauce.
Tips:
Variations: You can add some grated carrots, zucchini, or sweet potatoes to the mix for a different flavor and additional color.
Keeping it Crispy: Keep the fried pancakes warm and crispy by placing them in a single layer on a baking sheet in a 300°F (150°C) oven until ready to serve.
Potato pancakes are versatile and can be enjoyed as a breakfast item, a side dish, or even a snack.
They are especially popular during Hanukkah but are a delightful treat at any time of the year.
Enjoy making and serving these crispy, golden pancakes!