These homemade potato pancakes, or latkes, offer a wonderful balance of crispy edges and a soft, fluffy interior. Made with grated potatoes and onions, bound with eggs and a touch of flour, they are fried to golden perfection. The secret lies in draining the potato starch and adding it back to the batter for extra crispiness. These versatile patties are delicious on their own but shine when served with classic accompaniments like applesauce or sour cream. They are a comforting, hearty choice for weekend breakfasts, festive holidays like Hanukkah, or as a savory side dish for any meal. Simple ingredients transform into a crowd-pleasing treat that feels both rustic and refined.
Potato Pancakes (Latkes My Way
Description
These homemade potato pancakes, or latkes, offer a wonderful balance of crispy edges and a soft, fluffy interior. Made with grated potatoes and onions, bound with eggs and a touch of flour, they are fried to golden perfection. The secret lies in draining the potato starch and adding it back to the batter for extra crispiness. These versatile patties are delicious on their own but shine when served with classic accompaniments like applesauce or sour cream. They are a comforting, hearty choice for weekend breakfasts, festive holidays like Hanukkah, or as a savory side dish for any meal. Simple ingredients transform into a crowd-pleasing treat that feels both rustic and refined.Ingredients
Directions
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Peel the potatoes and grate them along with the onions using a food processor or box grater into a large bowl of ice water to prevent browning.
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Let the mixture soak for 2-3 hours, then drain through a large sieve set over a bowl, reserving the liquid.
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Squeeze the potato and onion mixture firmly by handfuls to remove excess moisture.
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Let the reserved liquid stand for 10 minutes until the starch settles at the bottom, then carefully pour off the clear water.
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Combine the drained potato mixture with the eggs, flour, reserved potato starch, 1 teaspoon salt, and a dash of pepper.
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Add an extra tablespoon of flour if the mixture is too wet; it should have the consistency of thick batter.
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Preheat the oven to 250&# 194;°F (120ðC) to keep cooked pancakes warm.
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Heat 1/2 inch of oil in a large skillet over medium-high heat until hot but not smoking.
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Scoop heaping tablespoons of the mixture into the hot oil and flatten slightly with a fork.
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Fry the pancakes in batches until golden brown on both sides, about 3 minutes total.
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Transfer cooked pancakes to a paper towel-lined baking sheet and place in the oven to keep warm.
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Repeat with remaining batter, then serve hot with applesauce or sour cream.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 545.3kcal
- % Daily Value *
- Total Fat 6.5g10%
- Saturated Fat 1.8g9%
- Cholesterol 186.5mg63%
- Sodium 79.1mg4%
- Total Carbohydrate 100.8g34%
- Dietary Fiber 7.9g32%
- Sugars 4.7g
- Protein 19.1g39%
* 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
To ensure maximum crispiness, it is crucial to squeeze out as much liquid from the grated potatoes and onions as possible. Wet batter results in soggy latkes.
The reserved potato starch is key to the texture. Do not discard the cloudy liquid; let it settle so you can scoop the thick white starch from the bottom to mix into your batter.
Use neutral oils with a high smoke point such as vegetable, canola, or peanut oil for frying.
Latkes are best served immediately while hot and crispy. If you need to make them ahead, store cooled latkes in the refrigerator and reheat in a 400ðF (200ðC) oven for 10-15 minutes to restore crispness.
