Classic Potato Pancakes

Creating delicious potato pancakes begins with understanding the essential components that contribute to their flavor and texture. Each ingredient plays a crucial role in crafting the perfect pancake, ensuring that every bite is a harmonious blend of crispy and tender.

Discover the joy of making crispy golden potato pancakes, a beloved comfort food that brings back nostalgic memories of family gatherings and festive celebrations. Learn how to create the perfect latkes, starting with the best ingredients like Russet potatoes and grated onion for enhanced flavor, and master essential frying techniques for that desired crunch. Whether enjoyed traditionally with sour cream and applesauce or paired with creative toppings, these versatile pancakes are sure to delight everyone at your table. Get ready to indulge in this classic dish that celebrates simplicity and flavor!

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Ingredients

4 medium-sized russet potatoes (about 2 pounds), peeled

1 small onion, grated

2 large eggs

1/4 cup all-purpose flour

1 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon garlic powder (optional)

1/4 cup vegetable oil (for frying)

Sour cream and applesauce (for serving, optional)

Instructions

Prepare the Potatoes: Begin by grating the peeled potatoes using a box grater or food processor. Place the grated potatoes in a clean kitchen towel and squeeze out as much excess moisture as possible. This step is crucial for achieving crispy pancakes.

Mix the Ingredients: In a large mixing bowl, combine the grated and drained potatoes with the grated onion. Add in the eggs, flour, salt, pepper, and garlic powder (if using). Mix well until all ingredients are combined evenly.

Heat the Oil: In a large skillet, heat about 1/4 cup of vegetable oil over medium heat. You can test if the oil is ready by dropping a small amount of the potato mixture into the pan; it should sizzle immediately.

Fry the Pancakes: Using a spoon or your hands, take about 1/4 cup of the potato mixture and form it into a patty. Gently place it in the hot oil. Repeat this process, making sure not to overcrowd the pan. Fry the pancakes for about 4-5 minutes per side, or until they are golden brown and crispy. Adjust the heat as necessary to prevent burning.

Drain and Keep Warm: Once cooked, remove the pancakes from the skillet and place them on a plate lined with paper towels to absorb excess oil. You can keep them warm in a low oven (about 200°F or 90°C) while you cook the rest.

Serve: Serve the potato pancakes hot, with a dollop of sour cream and a side of applesauce if desired. Enjoy!

Prep Time, Total Time, Servings: 15 mins | 30 mins | 4 servings