These potato pancakes, also known as latkes, are a crispy, golden delight with a tender interior. The grated potatoes and onions combine to create a perfect texture, while the eggs and flour hold everything together.
Ingredients:
- 4 large russet potatoes, peeled and grated
- 1 medium onion, grated
- 2 large eggs
- 1/4 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- Vegetable oil for frying
- Optional toppings: sour cream, applesauce, chives
Instructions:
- Prepare the Potatoes and Onion:
- Peel and grate the potatoes using a box grater or food processor.
- Grate the onion.
- Place the grated potatoes and onion in a clean kitchen towel or cheesecloth. Squeeze out as much liquid as possible. This step is crucial to ensure the pancakes are crispy.
- Mix the Batter:
- In a large bowl, combine the grated potatoes and onion, eggs, flour, salt, and pepper. Mix well until all ingredients are fully incorporated.
- Heat the Oil:
- In a large skillet, heat about 1/4 inch of vegetable oil over medium-high heat until it shimmers. To test if the oil is ready, drop a small piece of the mixture into the oil; it should sizzle immediately.
- Fry the Pancakes:
- Using a large spoon or your hands, scoop about 2 tablespoons of the potato mixture into the hot oil, flattening it into a pancake shape. Fry 3-4 pancakes at a time, making sure not to overcrowd the pan.
- Cook for 3-4 minutes on each side, or until golden brown and crispy. Adjust the heat as needed to avoid burning.
- Drain and Serve:
- Remove the pancakes from the oil and place them on a paper towel-lined plate to drain excess oil.
- Serve hot with optional toppings like sour cream, applesauce, or chives.
