Traditional Potato Pancakes, or latkes, are an irresistible comfort food with a crispy exterior and tender interior. Perfect for any occasion, they bring a warm, homemade touch to your table. Plus, they’re super versatile and can be enjoyed in countless ways.
Russet potatoes are the star here, chosen for their high starch content, which helps achieve that coveted crispy texture. The onion adds a depth of flavor without overpowering the dish. Eggs act as a binder that holds the mixture together. All-purpose flour helps absorb moisture and adds a bit of structure. A pinch of salt and black pepper brings everything together, seasoning the pancakes perfectly. Finally, vegetable oil is used for frying, providing a neutral base that allows the flavors of the pancakes to shine.
Potato pancakes are a delightful side dish for roasted meats, like chicken or beef. They also make a fantastic breakfast when paired with smoked salmon and a poached egg on top. For a vegetarian option, serve them with a fresh salad and grilled vegetables.
Start by peeling your potatoes, then grab a box grater and get to work grating them along with the onion. If you find yourself teary-eyed from the onion, don’t worry, it’s all part of the process. Once grated, place the mixture into a cheesecloth or a clean kitchen towel and squeeze out as much moisture as you can. This step is crucial for ensuring the pancakes fry up nice and crispy.
Next, in a large bowl, combine the drained potatoes and onion with the eggs, flour, salt, and pepper. Mix everything until well combined. You’re looking for a consistency that holds together but isn’t overly wet or dry. Adjust the seasoning to taste, if necessary.
Heat the vegetable oil in a large skillet over medium-high heat. You want enough oil to just cover the bottom of the pan. Once the oil is hot, drop spoonfuls of the potato mixture into the pan. Use the back of the spoon to flatten them slightly, forming pancake shapes. Fry for about 3-4 minutes per side, until they’re golden brown and crisp.
As each batch finishes, transfer the pancakes to a plate lined with paper towels to drain excess oil. This helps keep them crispy. Serve them hot, accompanied by traditional toppings like sour cream and applesauce, which provide a delightful contrast to the savory pancakes.
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