Classic Potato Pancakes
Potato pancakes, also known as latkes, are a beloved dish that has been enjoyed by generations. These crispy, golden pancakes are a staple in many cuisines around the world. Today, we will explore the classic potato pancake recipe and discover how to make this timeless dish that will surely please your taste buds. So, let’s dive into the world of mouthwatering potato pancakes!
The Secret to Perfect Potato Pancakes
The key to making the perfect potato pancakes lies in the preparation of the potatoes. While some recipes call for grating the potatoes, others recommend using a food processor. Whichever method you choose, the goal is to achieve a grated texture that ensures a crispy exterior and a tender interior.
Preparing the Potatoes
To begin, peel and cube four large russet potatoes and one medium onion. If you opt for using a food processor, place the potatoes and onion in the processor and let it work its magic for about two minutes. This will result in perfectly grated potatoes with no lumps. If you prefer the traditional method, grate the peeled potatoes and onion manually.
Removing Excess Liquid
Once the potatoes and onion are grated, it’s essential to remove excess liquid. This step is crucial as it prevents the pancakes from becoming soggy. Place the potato mixture into a fine strainer or wrap it in a kitchen towel and squeeze out as much liquid as possible. As you do this, you may notice a white powder at the bottom of the bowl. Don’t discard it! This is potato starch, which adds texture to the pancakes and enhances their overall flavor.
Seasoning
Now that your potato mixture is ready, it’s time to add the remaining ingredients that will bring the pancakes to life. Crack two eggs into the bowl and add a quarter cup of all-purpose flour. Season with salt and pepper to taste. Mix everything together until well combined. The flour acts as a binding agent, ensuring that the pancakes hold their shape during frying.
Frying
In a large non-stick skillet, heat up some vegetable oil over medium heat. Once the oil is hot, take a spoonful of the potato mixture and spread it slightly in the skillet. Fry the pancakes for approximately 2-3 minutes on each side, or until they turn crispy and golden brown. As you finish frying each batch, place the pancakes on a paper towel to absorb any excess oil.
The Joy of Classic Potato Pancakes
Now that your classic potato pancakes are ready, it’s time to savor the delightful flavors and textures. The crispy exterior gives way to a tender and fluffy interior, while the subtle hints of onion and seasoning add depth to every bite. These pancakes are versatile and can be enjoyed as a side dish, a snack, or even as a main course when paired with a dollop of sour cream or applesauce.
Classic Potato Pancakes Recipe
Classic potato pancakes are a timeless dish that brings comfort and joy to any meal. With their crispy exterior and fluffy interior, they are a delightful treat that never fails to satisfy. Whether you’re making them for a family gathering or simply indulging in a solo cooking adventure, these pancakes are sure to impress. So, gather your ingredients, follow the steps, and embark on a culinary journey that celebrates the beauty of classic potato pancakes.
INGREDIENTS
- 4 large russet potatoes
- 1 medium onion
- 2 eggs
- ¼ cup all-purpose flour
- ½ tsp. sea salt or to taste
- ¼ tsp. pepper or to taste
- 2 tbsp. vegetable oil for frying
Instructions
- If using food processor: peel and cube the potatoes and onion. Place the vegetables in food processor and process for about 2 minutes, until potatoes look “grated” and no lumps remain.
- If using grater: peel the potatoes and onion and grate.
- Place the potato mixture into a fine strainer or kitchen towel and try to squeeze almost all of the liquid into a mixing bowl.
- Discard the liquid. You’ll notice white powder on the bottom of the bowl after you pour the liquid out. It is potato starch and it gives texture to the pancakes, so you should keep it.
- Return the potato mixture into the bowl and add eggs, flour, with some salt and pepper, and mix everything well.
- Heat up some vegetable oil in a large, non-stick skillet over medium heat. Add a spoonful of potato mixture, spreading it slightly. Fry for about 2-3 minutes on each side, until the pancakes are crispy and brown.
- Place the pancakes on a paper towel, to absorb the excess oil and ENJOY!
