Potato Pancakes, also known as latkes, are a delicious and comforting dish that features crispy, golden edges with a tender and flavorful inside.
Perfect as a side dish, appetizer, or even a main course, these pancakes are best served hot with a dollop of sour cream and a side of applesauce. Their crispy exterior and soft, flavorful center make them a crowd-pleaser at any meal.
These Potato Pancakes are sure to be a hit, offering a satisfying crunch with each bite and a soft, flavorful interior. Whether you’re serving them as part of a holiday meal, a special breakfast, or a tasty side dish, they’re guaranteed to be enjoyed by all.
Here’s how to make Crispy and Golden Potato Pancakes with a Tender Inside:
Potato Pancakes
Ingredients:
- 4 large russet potatoes, peeled and grated
- 1 small onion, grated
- 2 large eggs, beaten
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon baking powder
- Vegetable oil for frying
- Sour cream and applesauce for serving
Directions:
- Prepare the Potatoes and Onion:
- After grating the potatoes and onion, place them in a clean kitchen towel or cheesecloth and squeeze out as much excess liquid as possible. Removing the moisture is key to achieving crispy pancakes.
- Mix the Ingredients:
- In a large mixing bowl, combine the grated potatoes, grated onion, beaten eggs, flour, salt, pepper, and baking powder.
- Mix until all the ingredients are well combined. The mixture should hold together but not be too wet.
- Heat the Oil:
- Heat about 1/4 inch of vegetable oil in a large skillet over medium-high heat. The oil should be hot enough that a small drop of the potato mixture sizzles immediately when added.
- Form and Fry the Pancakes:
- Scoop about 1/4 cup of the potato mixture into the hot oil. Flatten it slightly with the back of a spoon or spatula to form a pancake shape.
- Fry each pancake for 3-4 minutes on each side, or until golden brown and crispy. Adjust the heat as needed to ensure they cook evenly without burning.
- Drain and Serve:
- Transfer the fried pancakes to a plate lined with paper towels to drain any excess oil.
- Repeat with the remaining potato mixture, adding more oil to the skillet as needed to maintain the frying temperature.
- Serve:
- Serve the potato pancakes hot, with a side of sour cream and applesauce. The contrast between the savory pancakes and the tangy sour cream or sweet applesauce is a classic and delightful combination.
