Golden Skillet Potato Pancakes are a delightful twist on a classic comfort food, offering a crispy exterior and a soft, savory interior. These pancakes, often called latkes in Jewish cuisine, have a rich cultural history and are enjoyed in various forms around the world. Made primarily from grated potatoes, they are a staple in homes for breakfast or brunch, evoking warmth and nostalgia with every bite.
Ingredients
Scale:
2 cups grated raw potatoes (about 2-3 medium potatoes), peeled
1/4 cup all-purpose flour (or gluten-free flour for a gluten-free version)
1/2 teaspoon baking powder
1 teaspoon salt
1/4 teaspoon black pepper
1 large egg
1 tablespoon minced onion (optional)
1/4 cup vegetable oil (or any neutral oil suitable for frying)
Sour cream (optional, for topping)
Applesauce (optional, for topping)
Chopped chives or fresh herbs (optional, for garnish)
Instructions
Prepare the Potatoes: Peel and grate the 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.
Mix the Ingredients: In a large mixing bowl, combine the grated potatoes, flour, baking powder, salt, pepper, egg, and minced onion (if using). Mix well until all ingredients are combined into a cohesive batter.
Heat the Skillet: In a large skillet, heat the vegetable oil over medium-high heat until shimmering.
Cook the Pancakes: Using a 1/4 cup measuring cup, scoop the potato mixture into the skillet. Flatten each scoop slightly and cook for about 3-4 minutes on one side until golden brown.
Flip the Pancakes: Carefully flip each pancake with a spatula and cook for an additional 3-4 minutes on the other side until they are a deep golden brown and crispy.
