Classic Potato Pancakes

Potato pancakes, or latkes, are a delicious and crispy dish that can be enjoyed for breakfast, as a snack, or as a side dish with a variety of meals. Latkes are especially popular during Jewish holidays like Hanukkah, but they’re beloved worldwide for their rich flavor and golden crunch. These pancakes are made with grated potatoes, onions, eggs, and a few simple ingredients, then fried until crispy and golden brown. Serve them with sour cream, applesauce, or your favorite sauce for a truly comforting experience.

In this recipe, we’ll explore how to make classic potato pancakes with the perfect crispy texture on the outside and soft, tender potato inside. We’ll also include some tips on variations, serving suggestions, and a detailed breakdown of preparation, cooking time, and temperature.

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Ingredients:

• For the Potato Pancakes:
  • 4 medium russet potatoes (about 2 lbs or 900g)
  • 1 small onion (about 1/2 cup), finely grated
  • 2 large eggs
  • 1/4 cup (60g) all-purpose flour (or matzo meal for a more authentic Jewish version)
  • 1 tsp salt (or to taste)
  • 1/2 tsp ground black pepper (or to taste)
  • 1/2 tsp garlic powder (optional)
  • 1/2 tsp paprika (optional, for color and flavor)
  • 1/4 tsp baking powder (optional, for a fluffier texture)
• For Frying:
  • 1/4 cup (60ml) vegetable oil or canola oil (or more, depending on your frying pan size)
• To Serve:
  • Sour cream (optional)
  • Applesauce (optional)
  • Fresh herbs like parsley (optional, for garnish)

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Equipment:

• Box grater or food processor
• Large mixing bowl
• Frying pan (cast iron works best)
• Slotted spoon or tongs
• Paper towels for draining excess oil
• Grater or mandoline for slicing potatoes and onions

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Instructions:

Step 1: Prepare the Potatoes and Onion

1. Grate the Potatoes: Begin by peeling the potatoes. You can use a box grater or a food processor to grate them. The finer the grating, the more delicate the texture of the pancakes will be. However, if you prefer a chunkier texture, a larger grate can work well too.
2. Soak the Potatoes: After grating the potatoes, place them in a large bowl of cold water. This step helps to remove excess starch from the potatoes, which will make the pancakes crispier. Soak for about 5-10 minutes, then drain the water.
3. Squeeze Out Excess Moisture: Using a clean kitchen towel or cheesecloth, wrap the grated potatoes and squeeze out as much excess water as possible. This step is crucial for ensuring the pancakes hold together and fry properly.
4. Grate the Onion: While the potatoes are soaking and draining, finely grate the onion. You can use a food processor or a manual grater. Grated onion adds flavor and moisture to the pancake batter.

Step 2: Mix the Batter

1. Combine Ingredients: In a large mixing bowl, combine the grated and squeezed-out potatoes with the grated onion. Add the eggs, flour (or matzo meal), salt, pepper, and optional garlic powder, paprika, and baking powder. Mix well with a spoon or your hands until everything is evenly distributed. The batter should hold together when formed into a patty. If the mixture feels too wet, you can add a bit more flour to help bind it.
2. Taste Test: It’s always a good idea to taste your mixture to check the seasoning. Take a small spoonful of the batter and fry it in a pan to test for seasoning, adding more salt or pepper as needed.

Step 3: Fry the Potato Pancakes

1. Heat the Oil: In a large frying pan (preferably cast iron for even heat distribution), heat about 1/4 cup of vegetable or canola oil over medium-high heat. You want the oil to be hot but not smoking. Test the temperature by dropping a small amount of the batter into the pan—if it sizzles immediately, the oil is ready.
2. Form the Pancakes: Using your hands or a spoon, take small portions of the potato mixture (about 2-3 tablespoons) and form them into small, flat patties. Don’t worry if they aren’t perfectly round, as the rustic shape is part of their charm. Gently place each patty into the hot oil, making sure not to overcrowd the pan. You should be able to fry 4-6 pancakes at a time, depending on the size of your pan.
3. Fry Until Golden Brown: Cook the pancakes for about 3-4 minutes on each side, or until they are golden brown and crispy. Use a slotted spoon or tongs to flip them carefully. You want to ensure the pancakes are crisp and evenly browned on both sides. If the pancakes start to brown too quickly, lower the heat slightly.
4. Drain Excess Oil: Once the pancakes are golden and crispy, remove them from the pan and place them on a plate lined with paper towels to absorb any excess oil.

Step 4: Serve and Enjoy

Once all the potato pancakes are fried and drained, serve them immediately while they’re hot and crispy. Latkes are traditionally served with sour cream or applesauce on the side. You can also sprinkle fresh herbs like chopped parsley over the top for added flavor and a pop of color.

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Notes and Tips:

• Potato Variety: While russet potatoes are commonly used for latkes due to their starchy nature (which helps create crispy edges), you can also use Yukon Gold potatoes for a slightly creamier texture. However, starchy potatoes will yield the crispiest latkes.
• Grating the Potatoes: The finer the grate, the smoother the texture of your potato pancakes will be. If you prefer a chunkier texture, use a larger grater or a food processor with a coarse grating attachment.
• Oil Temperature: The key to crispy latkes is the oil temperature. Make sure the oil is hot enough before you start frying. If the oil is too cool, the pancakes will absorb more oil and become greasy instead of crispy.
• Frying Tips: If you’re frying a large batch, it’s important to work in batches to avoid overcrowding the pan. Overcrowding will reduce the temperature of the oil and cause the pancakes to cook unevenly.
• Make Ahead: If you need to make latkes ahead of time, you can fry them, then store them in a single layer on a baking sheet. To reheat, place them in a preheated oven at 400°F (200°C) for about 10-15 minutes to regain their crispiness.
• Freezing: Latkes freeze well! After frying, let them cool completely, then place them in a single layer on a baking sheet and freeze. Once frozen, transfer them to a freezer bag or airtight container. To reheat, bake at 400°F (200°C) for 10-15 minutes until crispy.

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Variations:

• Sweet Potato Latkes: Swap half or all of the russet potatoes for sweet potatoes for a slightly different flavor and a bit of color. Sweet potato latkes can be served with a drizzle of maple syrup for a savory-sweet twist.
• Herb Infused Latkes: Add fresh herbs like chives, dill, or parsley to the potato mixture for added flavor.
• Cheese Latkes: Mix in grated cheese (like cheddar or Parmesan) for a cheesy version of potato pancakes.
• Vegan Latkes: For a vegan version, substitute the eggs with a flax egg or another egg replacement, and use matzo meal instead of flour for a gluten-free option.

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Final Thoughts:

Classic potato pancakes (latkes) are a deliciously crispy treat that everyone will love. With their simple ingredients and easy preparation, they’re perfect for any occasion. Whether you’re making them for a festive holiday or as a weeknight treat, these golden, crispy pancakes will be a hit. Enjoy them with a dollop of sour cream or applesauce, and savor the crispy edges and soft interior with each bite.