Potato pancakes, often referred to as latkes in Jewish cuisine, are a beloved comfort food that has transcended cultural boundaries. These crispy delights are not only satisfying but also easy to make, allowing them to find their way onto breakfast tables, holiday spreads, and casual family dinners alike.
Ingredients
Scale:
4 medium potatoes (approximately 2 pounds), preferably starchy varieties like Russet
1 small onion, grated
2 large eggs
1/4 cup all-purpose flour (or gluten-free flour)
1 teaspoon baking powder
Salt and pepper to taste
Oil for frying (vegetable or canola oil works best)
Instructions
Peel the potatoes and then grate them using a box grater or a food processor with a grating attachment.
Place the grated potatoes in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible.
In a large mixing bowl, combine the drained potatoes, grated onion, eggs, flour, baking powder, salt, and pepper. Stir until well mixed.
In a large skillet, heat about 1/4 inch of oil over medium-high heat.
Using a tablespoon or an ice cream scoop, drop spoonfuls of the potato mixture into the hot oil. Flatten them slightly to form cakes.
Fry for about 4-5 minutes on each side or until the pancakes are golden brown and crispy.
Once cooked, transfer the pancakes to a paper towel-lined plate to drain excess oil.
