Description
Polish potato pancakes spark joy with their crispy edges and hearty flavor profile. Golden, irresistible latkes invite you to savor a classic dish perfected through generations of culinary tradition.
Ingredients
Scale
Main Ingredients:
- 4 potatoes, medium, peeled and grated
- 1 onion, small, grated
- 1 egg
Binding and Seasoning Ingredients:
- 1/4 cup (60 milliliters) all-purpose flour
- 1/4 teaspoon (1.25 milliliters) salt
- 1/4 teaspoon (1.25 milliliters) black pepper
Cooking Ingredient:
- Vegetable oil for frying
Instructions
- Thoroughly grate potatoes and onion using a sharp box grater, ensuring uniform texture and consistent size for even cooking.
- Transfer the grated mixture to a clean kitchen towel and vigorously squeeze out excess liquid, creating a drier potato base that will crisp more effectively.
- Combine the drained potato and onion mixture with egg, flour, salt, and pepper in a spacious mixing bowl, blending ingredients meticulously to create a cohesive batter.
- Prepare a large skillet by heating vegetable oil over medium-high temperature, creating a sizzling surface ideal for pan-frying.
- Carefully craft small, uniform patties from the potato mixture, using approximately two tablespoons per pancake and gently pressing them into flat discs.
- Delicately place each potato pancake into the hot oil, allowing them to develop a golden-brown crust and crispy exterior, approximately 3-4 minutes per side.
- Remove pancakes using a slotted spatula and transfer to a paper towel-lined plate to absorb excess oil and maintain optimal crispiness.
- Continue cooking remaining potato mixture, adjusting heat as needed to prevent burning and ensure consistent browning.
- Serve immediately while pancakes are hot and at peak crispiness, optionally accompanying with sour cream or applesauce for enhanced flavor.
Notes
- Moisture Matters: Thoroughly squeeze out excess liquid from potatoes and onions to ensure crispy, golden pancakes that don’t become soggy or fall apart during cooking.
- Versatile Variations: Experiment with adding grated zucchini, carrots, or herbs like chives and dill to create unique flavor profiles and boost nutritional value.
- Gluten-Free Friendly: Swap wheat flour with almond flour or cornstarch for a celiac-safe version that maintains the same delightful texture and crunch.
- Make-Ahead Magic: Prepare potato pancake mixture in advance and store in the refrigerator, covered, for up to 24 hours to save time during meal preparation.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snacks, Appetizer
- Method: Frying
- Cuisine: Jewish
Nutrition
- Serving Size: 4
- Calories: 150
- Sugar: 1 g
- Sodium: 120 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 25 mg