And they’re not only great for breakfast; potato pancakes can be eaten at each meal of the day. They are easy to make, delicious, and fun to consume. This recipe couldn’t be simpler to follow, and they taste excellent with a wide variety of delicious toppings.
It’s up to you whether you want to enhance the already amazing flavor with syrup or a beautiful, thick sauce.
If you like potato pancakes, this recipe is about to become your best friend because it is quick, easy, and yields delicious cakes that go well with just about anything.
Latkes, or potato pancakes, are a Jewish staple food made from grated potatoes, eggs, flour or matzo meal, and seasonings. The grated potatoes and other ingredients are combined to make a thick batter, which is then poured into a hot frying pan or griddle and cooked, flipping once, until golden brown and crispy. The pancakes are delicious as a side dish, an appetizer, or even as a main course when paired with sour cream or applesauce. As delicious as potato pancakes are during Hanukkah, they are a year-round staple. You may switch up the recipe by using sweet potatoes instead of normal potatoes or by adding grated onions.
Ingredients:
two table spoons of cooking oil (preferably vegetarian)
2 Eggs
1/2 tsp baking powder
Amount: 4 big Russet potatoes
1 onion, medium
1/2 teaspoon (or to taste) of sea salt
a quarter of a teaspoon of pepper, more or less
Place everything in a blender or food processor and pulse until shredded.
Make sure all the liquid is gone by straining the onion and potato together. But save some of the potato starch for later.
Blend the onion and potato combination with the pepper, salt, flour, and eggs.
You’ll need to get a skillet hot over medium heat on the stove, add the vegetable oil, and wait until it’s hot but not boiling.
Use a spatula or wooden spoon to spread the mashed potato mixture evenly on the bottom of the skillet.
Around two minutes per side should be enough time to get this to a nice golden brown color in the oven.
Place on a paper towel-lined plate to absorb any remaining oil.
Use the remaining potato batter in the same manner. Wait until they’re room temperature before serving them for breakfast.
Tips:
The greatest texture for the pancakes will be achieved by grating the potatoes by hand using a box grater. The potatoes may become excessively wet if processed in a food processor.
After shredding the potatoes, place them in a clean dishtowel and squeeze out as much liquid as you can. This is a crucial step in achieving a crispy pancake texture.
Bind the potato mixture together with matzo meal or breadcrumbs instead of flour. These pancakes, now gluten-free and crispier than ever, are the result.
Herbs and spices, such thyme and parsley, or seasonings like garlic powder and paprika, can be added to the pancake batter for a savory twist.
Despite the fact that russet potatoes are the go-to for potato pancakes, you can switch things up by using sweet potatoes, Yukon gold potatoes, or a combination of the three.
You can prepare potato pancakes ahead of time and then reheat them in the oven right before serving. In addition, they freeze nicely, so you may prepare a large quantity and store it in the freezer for later.
Cook the pancakes in a non-stick pan so they don’t stick while you get them nice and brown and crispy over medium heat.
Little potato pancakes can be made using a ring mold or cookie cutter and make great appetizers or snacks on the go.
Attempt new combinations by serving your potato pancakes with things like smoked salmon, caviar, chives, sour cream, and apple sauce.
What can I do to prevent my potato pancakes from coming apart?
If you want your potato pancakes to hold together, you need to get as much liquid out of the grated potatoes as you can. The pancakes will be more stable if you do this. The potato mixture can be held together with the addition of a binding agent such as flour, matzo meal, or breadcrumbs.
To what extent can I plan ahead with potato pancakes?
Potato pancakes can be prepared in advance and reheated in the oven before serving. You may even prepare the pancakes ahead of time, freeze them, and then reheat them in the oven or toaster.
When preparing potato pancakes, what kind of potatoes yield the greatest results?
Most potato pancake recipes use on russet potatoes because their high starch content yields the desired crispiness. However, if you want to switch things up, you may substitute Yukon gold potatoes or sweet potatoes instead.
Could I make potato pancakes ahead of time and freeze them?
To answer your question, potato pancakes can be frozen. In order to freeze the pancakes, you must first allow them to cool completely before spreading them out in a single layer on a baking sheet and placing them in the freezer. Once the pancakes have frozen, they can be stored in a freezer bag for up to three months.
For crispier potato pancakes, what is the secret?
The secret to perfectly crisp potato pancakes is to remove as much liquid as possible from the grated potatoes. For best results, use a nonstick pan to fry the pancakes in a medium oven until they are golden brown and crisp.
What condiments do you recommend for potato pancakes?
Sour cream, applesauce, and smoked salmon are some of the most traditional toppings for potato pancakes. Caramelized onions, avocado, salsa, and bacon are just some of the topping options.
Could I use something other than eggs in potato pancakes?
In response, potato pancakes can be prepared without the use of eggs. To prevent the potato mixture from falling apart, substitute flour, matzo meal, or breadcrumbs for the eggs.
I was wondering how many calories potato pancakes had.
The amount of calories in potato pancakes will vary with the recipe and the size of the pancakes you eat. A single potato pancake, on the low end, will set you back somewhere between 100 and 150 calories.