Lacy Potato Pancakes (Latkes)

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Servings: 2 Difficulty: Advanced
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Crispy, golden potato pancakes with a delicate, lacy texture perfect for breakfast or brunch
Lacy Potato Pancakes (Latkes recipe image
Lacy Potato Pancakes (Latkes recipe image
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Lacy Potato Pancakes (Latkes)

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 2 Calories: 185.0

Description

These Lacy Potato Pancakes offer a delightful twist on traditional latkes, featuring a thin, crisp batter that fries to a beautiful golden brown. Made with grated potatoes, onions, eggs, and a touch of baking powder for lift, they deliver a satisfying crunch with every bite. The addition of lemon pepper adds a bright, zesty note that cuts through the richness of the fried batter. Ideal for a leisurely weekend morning or a quick savory snack, these pancakes are easy to prepare and pair wonderfully with applesauce or sour cream. They can be made ahead and reheated for a quick, crispy meal any time of day.

Ingredients

Directions

  1. Grate potatoes using the largest holes on a box grater or the grater attachment on a food processor.
  2. Place grated potatoes in a colander and rinse under cold water to remove excess starch.
  3. Allow potatoes to drain thoroughly; press gently to remove as much liquid as possible.
  4. Grate onion and place in a colander; press with the back of a wooden spoon to remove excess moisture.
  5. Combine drained potatoes and onion in a large mixing bowl.
  6. Beat eggs and stir into the potato-onion mixture.
  7. Stir in flour, baking powder, salt, and lemon pepper until well combined.
  8. Heat 1/8 inch of oil in a large skillet over medium-high heat.
  9. Drop about 2 tablespoons of batter into the hot oil for each pancake.
  10. Flatten each pancake gently with the back of a wooden spoon to ensure crispness.
  11. Fry until browned and crisp on one side, then flip and cook until browned on the other side.
  12. Transfer cooked pancakes to a plate lined with paper towels to drain excess oil.
  13. Keep cooked pancakes warm in a 100&# 194;°F oven while finishing the batch.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 185.0kcal
% Daily Value *
Total Fat 3.8g6%
Saturated Fat 1.0g5%
Cholesterol 93.2mg32%
Sodium 5087.4mg212%
Total Carbohydrate 34.1g12%
Dietary Fiber 7.2g29%
Sugars 2.1g
Protein 9.0g18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

These pancakes can be made ahead of time. Once cooled, store them in the refrigerator between layers of waxed paper.

To reheat, place pancakes in a single layer on an ungreased cookie sheet and bake uncovered at 450ðF for 5 minutes, or until crisp and hot.

Serve with applesauce or sour cream for a classic pairing.

The flatter the pancake, the crisper it will be. Use the back of a spoon to press them down while frying.

This recipe yields about 2 dozen regular-sized pancakes or 5 dozen miniatures.

Keywords: potato pancakes, latkes, breakfast, brunch, crispy, fried potatoes, onion, eggs, flour, baking powder, lemon pepper, skillet, golden brown, applesauce, sour cream, make ahead, reheat, crunchy, savory, quick meal
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