Potato Pancakes Are Crispy on the Outside and Tender on the Inside
This is a great way to cook potatoes. They’re not only fun to make, but they also provide a crispy, savory side dish that’s perfect for breakfast or brunch. This method of preparing potatoes is simple and ideal when you want to impress guests with a delicious, elevated potato dish. When you are doing a special morning breakfast or a brunch, this is a great alternative to serving a lot of bread. A nice fried or scrambled egg is very good with this style of potato as well. Whether you’re cooking for family or hosting a brunch, potato pancakes are always a hit!
Did You Know?
Potato pancakes, also known as latkes, are a traditional dish in many cultures, particularly in Eastern European and Jewish cuisine. They are often enjoyed during Hanukkah but make a delicious treat any time of the year. Fun fact: The word "latke" comes from the Yiddish word "latka," which means "little oily thing," referring to the method of frying in oil!
Yield: 4 servings
Ingredients:
- 4 large russet potatoes
- 1 small onion
- 2 large eggs
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Vegetable oil for frying
Instructions:
Grate and Prep:
Peel and grate the potatoes and onion. Place the grated potatoes and onion in a clean kitchen towel or cheesecloth and squeeze out the excess liquid.
Personal Tip: Removing as much moisture as possible from the potatoes ensures that your pancakes will be crispy!
Mix:
In a large bowl, combine the grated potatoes and onion with the eggs, flour, salt, and black pepper. Mix until well combined.
Personal Tip: Add a pinch of garlic powder or fresh herbs like parsley for an extra flavor boost.
Fry:
Heat a generous amount of vegetable oil in a large skillet over medium-high heat. Drop spoonfuls of the potato mixture into the hot oil, flattening them with a spatula to form pancakes. Fry until golden brown on both sides, about 3-4 minutes per side.
Personal Tip: Ensure the oil is hot enough before adding the pancakes—test with a small piece of potato first.
Serve:
Drain the pancakes on paper towels to remove excess oil. Serve hot with your favorite style of eggs or toppings like applesauce or sour cream.
Personal Tip: Keep pancakes warm in the oven while frying the remaining batches.
Nutritional Information (Per Serving):
Calories: 250, Protein: 6g, Carbohydrates: 30g, Fiber: 3g, Net Carbohydrates: 27g, Fat: 12g, Saturated Fat: 2g, Cholesterol: 70mg, Sodium: 400mg, Sugars: 2g, Glycemic Index: Medium
Kitchen Tips, Great Ideas, How to Save Money
- Choosing the Right Potatoes: Russet potatoes are ideal for this recipe due to their high starch content, which helps the pancakes hold together and become crispy.
- Grating Tips: Use a box grater or food processor with a grating attachment to make grating the potatoes and onion easier and faster.
- Removing Moisture: Squeezing out as much liquid as possible from the grated potatoes is crucial for achieving crispy pancakes. Use a clean kitchen towel or cheesecloth to wring out the moisture.
- Consistent Sizes: Make sure to drop even-sized spoonfuls of the potato mixture into the skillet for uniform cooking. Flatten them slightly with a spatula to ensure they cook through evenly.
- Oil Temperature: Ensure the oil is hot enough before adding the potato mixture. A piece of potato should sizzle immediately when added to the oil. If the oil is too cool, the pancakes will absorb too much oil and become greasy.
- Batch Cooking: If making a large batch, keep the cooked pancakes warm in a preheated oven at 200°F (93°C) while you fry the remaining pancakes.
- Flavor Variations: Add a pinch of garlic powder, paprika, or chopped fresh herbs like parsley or chives to the potato mixture for extra flavor.
- Serving Suggestions: Serve the potato pancakes with applesauce, sour cream, or a dollop of Greek yogurt for a delicious contrast in flavors and textures.
- Storing Leftovers: Leftover potato pancakes can be stored in the refrigerator for up to 3 days. Reheat them in a skillet or oven to restore their crispiness.
- Cost-Saving Tips: Buy potatoes in bulk when they are on sale, and use store-brand ingredients to cut costs without sacrificing quality.
Let’s Learn About Potato Varieties
Potatoes come in several types, each suited for different cooking methods. Starchy potatoes, like Russets, are great for baking, frying, and mashing because of their high starch content, which gives them a fluffy texture. They create crispy exteriors when fried but can break down in soups or salads.
Waxy potatoes, such as red potatoes and fingerlings, are lower in starch and hold their shape well when cooked, making them perfect for salads, stews, and roasting. They have a creamier, firmer texture, ideal for dishes where you want the potatoes to remain intact.
All-purpose potatoes, like Yukon Gold, are versatile. They work well for mashing, roasting, and boiling because they offer a balance of starch and moisture. Yukon Golds are especially known for their buttery flavor and smooth texture.
Understanding these varieties helps you choose the right potato for your dish, ensuring the best texture and flavor!