Potato pancakes, also known as latkes, are the ultimate comfort food. The crispy golden exterior and the soft, tender inside make for a delightful combination that’s hard to resist. Whether you’re looking for a hearty breakfast, a delicious side dish, or something to snack on during the day, these potato pancakes are sure to hit the spot. It’s one of those classic recipes that, once you’ve got it down, becomes a staple in your kitchen.
Now, if you’ve never made potato pancakes before, don’t worry. The recipe is simple, and all the steps are super easy to follow. Plus, it takes less than 30 minutes from start to finish, so you don’t have to spend your whole day in the kitchen. Let’s dive into this easy, classic potato pancake recipe and get you frying up some deliciousness!
The Ingredients You’ll Need
To make these crispy, golden potato pancakes, you’re going to need just a few basic ingredients. Here’s the full list:
- 4 large russet potatoes – Russet potatoes are perfect for making potato pancakes because they’re starchy and they hold up well when cooked. If you don’t have russets, any starchy potato should work fine.
- 1 medium onion – While not always necessary, adding a little onion gives the pancakes that extra layer of flavor. Plus, onions and potatoes just go hand in hand, don’t they?
- 2 eggs – Eggs help bind everything together and make the pancakes fluffy on the inside.
- ¼ cup all-purpose flour – A little flour helps hold the batter together, making sure you can fry these pancakes without worrying about them falling apart.
- ½ teaspoon sea salt (or to taste) – Seasoning is key! A little salt goes a long way in enhancing the natural flavors of the potatoes and onions.
- ¼ teaspoon pepper (or to taste) – Black pepper gives a slight kick, balancing out the richness of the fried potatoes.
- 2 tablespoons vegetable oil for frying – The oil is essential for that crispy, golden texture. Vegetable oil works best for frying, but if you have other options like canola oil or sunflower oil, they’ll do just fine.
Getting Everything Ready: Prep Time
Let’s get started! The prep for potato pancakes is quick, but it’s also where you can get a little creative if you want. First up, you’ll need to peel and cube the potatoes. Yes, peeling is a bit of a chore, but it’s necessary to get rid of that skin, so just get in there and get it done.
Once your potatoes are peeled, you can either grab a food processor or a box grater to shred them. The food processor makes the job quicker, but if you don’t mind putting in a bit of elbow grease, a box grater will do the trick. The key is to shred the potatoes finely so they can cook up perfectly crispy in the frying pan.
Next, if you’re using the onion (and I highly recommend it for extra flavor), peel and chop it into small pieces. If you’re using a food processor, you can chop the onion right along with the potatoes. If not, a sharp knife will do. The onion adds a nice bit of sweetness to balance the savory potatoes. But hey, if you’re not an onion person, feel free to skip it.
The Straining Step
Now comes one of the most important parts of making potato pancakes – getting rid of excess moisture. Potatoes have a lot of water, and if you don’t squeeze that out, your pancakes might turn out soggy instead of crispy.
Here’s how you do it: place the shredded potato mixture into a fine-mesh strainer or even a clean kitchen towel. Then, get your hands in there and squeeze out as much liquid as possible. Don’t be shy – really squeeze those potatoes! You’ll notice that some white potato starch will settle at the bottom of the bowl. Don’t throw this away. This starch is key for giving your pancakes that perfect texture, so you’ll want to keep it.
After squeezing the moisture out, you should have a nice, dry potato mixture with a little starch at the bottom. That’s your base for the pancakes!
Mixing It All Together
Now that your potato mixture is prepped and ready to go, it’s time to make the batter. Put the shredded potatoes back into the bowl with the starch and give it a good mix. Add in the eggs, flour, salt, and pepper. The eggs will help bind everything together, while the flour gives the pancakes structure and a bit of crispiness when they fry.
Mix it all up really well. You want everything to be fully incorporated, so the potatoes, eggs, and seasonings are evenly distributed. If you’re feeling adventurous, you can always add in some extras here. Garlic powder, parsley, or even a little cheese could work wonders if you want to switch things up. But the classic version is perfect just as it is.
Frying the Potato Pancakes
Alright, now comes the fun part – frying! Heat up your skillet over medium heat and add in the vegetable oil. You don’t want to skimp on the oil because you need enough to fry the pancakes to a crispy golden brown.
Once the oil is nice and hot, it’s time to start frying. Drop spoonfuls of the potato mixture into the pan, making sure to spread them slightly into round pancake shapes. You want them to be about 2-3 inches in diameter, so they cook through properly.
Fry them for about 2-3 minutes on each side, or until they turn crispy and golden brown. The pancakes should be nice and crunchy on the outside, with a soft, tender interior. You’ll know they’re ready to flip when the edges start to get crispy and the pancake holds its shape. Use a spatula to carefully flip them, and don’t worry if a few crumbs fall into the oil – that just adds more flavor to your frying pan.
Time to Serve and Enjoy!
Once the pancakes are golden brown and crispy, it’s time to take them out of the skillet. Place them on a paper towel-lined plate to absorb any excess oil, so they’re not greasy. If you like, you can even keep the pancakes warm in a low oven while you finish frying the rest of the batch. Just pop them on a baking sheet, and they’ll stay warm until you’re ready to serve.
Now, it’s time to enjoy! These crispy potato pancakes are best served hot, straight from the skillet. You can eat them as is or top them with a dollop of sour cream, applesauce, or even a sprinkle of fresh herbs. If you want to make them even more indulgent, a bit of melted butter on top never hurt anyone!
Tips for the Perfect Potato Pancakes
- Squeeze out the liquid: This step is crucial. The drier the potatoes, the crispier the pancakes will be. Don’t skip it!
- Use a non-stick skillet: A non-stick skillet ensures that the pancakes don’t stick to the pan and break apart when you flip them.
- Don’t overcrowd the pan: Frying too many pancakes at once can cause them to steam rather than fry, which means they won’t get as crispy. Fry in batches if necessary.
- Serving ideas: While sour cream and applesauce are classic toppings, feel free to get creative! Fresh herbs, smoked salmon, or even a fried egg on top can turn these potato pancakes into a full meal.
Why You’ll Love This Recipe
Potato pancakes are one of those dishes that brings people together. Whether you’re serving them for breakfast, lunch, or dinner, they always seem to put a smile on people’s faces. They’re crispy, savory, and just plain delicious.
Frequently Asked Questions (FAQs):
1. Can I use other types of potatoes instead of russet potatoes?
While russet potatoes are ideal due to their high starch content, you can use other potatoes like Yukon Gold or red potatoes. However, these types tend to be waxier, which might affect the texture. If you use waxier potatoes, try to squeeze out as much liquid as possible to achieve the crispiness you’re looking for.
2. Can I make potato pancakes ahead of time?
Yes, you can! If you want to make them ahead of time, fry the pancakes, then let them cool completely. Store them in an airtight container in the fridge for up to 3 days. To reheat, simply pop them in the oven or fry them for a minute or two to crisp them up again. They won’t be quite as fresh as when they were first made, but they’ll still be delicious!
3. Do I have to use onions in the recipe?
Nope! The onions add a bit of extra flavor, but they’re completely optional. If you don’t like onions or prefer a simpler version, just leave them out. The potatoes, eggs, and seasonings will still make the pancakes delicious on their own.
4. How can I make these potato pancakes gluten-free?
To make the pancakes gluten-free, simply swap the all-purpose flour for a gluten-free flour blend. You can also use cornstarch or potato flour as a substitute. Just be sure to check the label if you’re using a store-bought gluten-free flour blend to ensure it’s suitable for your dietary needs.
5. What’s the best way to get crispy potato pancakes?
The key to crispy potato pancakes is removing as much moisture from the shredded potatoes as possible. After grating the potatoes, make sure to squeeze them out thoroughly to get rid of the excess liquid. Also, make sure your oil is hot enough before frying and don’t overcrowd the pan – this helps each pancake fry evenly and get that golden, crispy texture.
Making potato pancakes at home is so much better than buying pre-made ones. Not only do you get to enjoy them fresh and hot, but you can also adjust the seasoning to suit your tastes. Plus, it’s a fun recipe to make with family or friends. Everyone can get in on the action, from grating the potatoes to flipping the pancakes.
Whether you’re making them as a treat for yourself or a side dish for a holiday meal, these potato pancakes are sure to become a favorite in your kitchen. So, go ahead and give this recipe a try! You’ll be glad you did.
Enjoy your crispy, golden, and perfectly fried potato pancakes!
