A delightful dish that marries simplicity with taste, perfect for breakfast, a snack, or dinner. These crispy potato fritters, known as potato latkes in traditional Jewish cuisine, offer a versatile canvas for culinary creativity.
Ingredients
Scale:
4 large russet potatoes, peeled and grated
1 medium onion, grated
1/4 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon black pepper
2 large eggs, beaten
2 tablespoons fresh parsley, chopped
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/4 cup vegetable oil
Instructions
Prepare the Potatoes: Place the grated potatoes in a clean kitchen towel and squeeze out as much liquid as possible.
Mix Ingredients: In a large bowl, combine the squeezed potatoes, grated onion, flour, baking powder, salt, and black pepper. Stir until well incorporated.
Add Wet Ingredients: Pour the beaten eggs into the potato mixture. If using, add fresh parsley, garlic powder, and smoked paprika. Mix thoroughly until the batter is cohesive.
Heat the Skillet: In a large skillet, heat 1/4 cup of vegetable oil over medium-high heat.
Cook the Pancakes: Scoop approximately 1/4 cup of the mixture for each pancake and place it in the skillet. Flatten each scoop with the back of your spatula. Cook until the edges are crispy and golden brown, about 3-4 minutes per side.
Drain and Serve: Remove the pancakes from the skillet and let them drain on a paper towel-lined plate. Serve hot with your choice of toppings.
