Classic Potato Pancakes

Classic Potato Pancakes, also known as potato latkes, are a beloved dish in many cultures around the world. Made with simple ingredients like potatoes, onion, eggs, and flour, these crispy and flavorful pancakes are perfect for breakfast, brunch, or as a tasty side dish. Whether served with sour cream, applesauce, or your favorite toppings, these potato pancakes are sure to be a hit with family and friends!

Why Try Classic Potato Pancakes:

If you’re craving a comforting and satisfying dish that’s easy to make, these Classic Potato Pancakes are the answer. With just a few basic ingredients and simple steps, you can whip up a batch of delicious pancakes that are crispy on the outside and tender on the inside. Plus, they’re versatile enough to enjoy any time of day, whether you’re serving them for breakfast, lunch, or dinner.

Ingredients Summary:

• 4 large russet potatoes
• 1 medium onion
• 2 eggs
• 1/4 cup all-purpose flour
• 1/2 tsp sea salt (or to taste)
• 1/4 tsp pepper (or to taste)
• 2 tbsp vegetable oil for frying

Instructions:

1. If using a food processor, peel and cube the potatoes and onion. Place the vegetables in the food processor and process for about 2 minutes until the potatoes look “grated” and no lumps remain. If using a grater, peel the potatoes and onion and grate them.
2. Place the potato mixture into a fine strainer or kitchen towel and squeeze out almost all of the liquid into a mixing bowl. Discard the liquid, but keep the white powder (potato starch) that settles at the bottom of the bowl.
3. Return the potato mixture to the bowl and add eggs, flour, salt, and pepper. Mix everything well.
4. Heat some vegetable oil in a large, non-stick skillet over medium heat. Add a spoonful of the potato mixture to the skillet, spreading it slightly. Fry for about 2-3 minutes on each side until the pancakes are crispy and brown.
5. Place the cooked pancakes on a paper towel to absorb any excess oil. Serve hot and enjoy!

Serving Suggestions:

• Serve the potato pancakes hot with sour cream, applesauce, or your favorite toppings.
• Enjoy them as a side dish with breakfast, brunch, or dinner.
• Pair them with a salad or soup for a satisfying meal.

Storage Tips:

• Leftover potato pancakes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in a skillet over medium heat until warmed through.
• Alternatively, you can freeze the cooked potato pancakes for up to 3 months. Place them in a single layer on a baking sheet and freeze until firm, then transfer them to a freezer bag or container. Reheat them in a skillet or oven until heated through.

Techniques or Tips:

• Be sure to squeeze out as much liquid as possible from the potato mixture to ensure crispy pancakes.
• Adjust the seasoning to your taste preferences by adding more salt and pepper if desired.
• For extra flavor, you can add chopped fresh herbs such as parsley, chives, or dill to the potato mixture before frying.

FAQs About Classic Potato Pancakes:

Q: Can I use other types of potatoes instead of russet potatoes? A: While russet potatoes are traditional for making potato pancakes, you can also use Yukon Gold or red potatoes for a slightly different flavor and texture.

Q: Can I make these potato pancakes ahead of time? A: Yes, you can prepare the potato mixture ahead of time and refrigerate it until ready to fry. Just be sure to mix it well before cooking.

Q: Can I make these potato pancakes gluten-free? A: Yes, you can substitute gluten-free flour or almond flour for the all-purpose flour to make gluten-free potato pancakes. Adjust the amount of flour as needed to achieve the desired consistency of the batter.