I strongly believe that this is one of those recipes every family needs to have. This Potato Pancakes recipe, requires just a few common ingredients, and I have never met a person who doesn’t like them. Kids are crazy about these! You can serve them with some sour cream for breakfast or generously cover them with this Creamy Mushroom Sauce to make a scrumptious, vegetarian dinner.
Why I love this recipe
Why I love this recipe
I have made these potato pancakes probably over a thousand times in my life, and it’s always delicious. This recipe is:
- TESTED. I cook it at least once a week.
- QUICK. Made in under 30 minutes!
- SIMPLE. Only 5 ingredients.
- FILLING. It’ll keep you feeling full.
- TASTY. Oh yes! It’s very tasty.
What kind of potatoes are best?
recommend using russet potatoes in this recipe because they work best, due to the high starch content. If you don’t have russets, you may use Yukon Gold or Katahdin.
Can you make potato pancakes ahead of time?
Although the best way to enjoy these potato pancakes is right out of the frying pan, when they are fresh and oh-so-crispy, you may freeze these successfully. Just fully cook the potato pancakes and then let them cool down completely. Once cold, place them in a single layer onto a baking sheet and freeze for at least 2 hours or until they are hard. Transfer the frozen pancakes to freezer storage bags. When ready to serve, preheat the oven to 450 F. Arrange the frozen latkes on baking sheets, in a single layer and bake for about 15 minutes.
HOW TO MAKE POTATO PANCAKES (LATKES)
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 potatoes look “grated” and no lumps remain.
If using grater: peel the potatoes and onion and grate.
2. Place the potato mixture into a fine strainer or kitchen towel and try to squeeze almost all of the liquid into a mixing bowl.
3. Discard the liquid. You’ll notice white powder on the bottom of the bowl after you pour the liquid out. It is potato starch and it gives texture to the pancakes, so you should keep it.
4. Return the potato mixture into the bowl and add eggs, flour, with some salt and pepper.
5. Mix everything well.
6. Heat up some vegetable oil in a large, non-stick skillet over medium high heat. Add a spoonful of potato mixture, spreading it slightly. Fry for about 2-3 minutes on each side, until the pancakes are crispy and golden brown.
7. Place the pancakes on a paper towel, to absorb the excess oil. Serve with sour cream, fresh salad or Easy Mushroom Sauce. ENJOY!!!
