In the world of comfort foods, potato pancakes stand as a testament to the simple yet utterly satisfying pleasures of the kitchen. With a crispy exterior and a tender, flavorful interior, these golden-brown delights are a universal favorite. Whether you call them “latkes,” “kartoffelpuffer,” or simply “potato pancakes,” their timeless appeal knows no bounds.
Our recipe takes you on a journey to create these mouthwatering marvels in your own kitchen. With just a few humble ingredients and a touch of culinary magic, you’ll discover that the most cherished recipes often come from the heart of home cooking. So, heat up your skillet, grate those potatoes, and get ready to sizzle your way to a plateful of crispy joy. Your homemade potato pancakes are just moments away! 🥔🍳🍴
Ingredients:
- 2 eggs
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon black pepper
- 6 medium potatoes, peeled and shredded
- 1/2 cup finely chopped onion
- 1/4 cup vegetable oil
Directions:
- Remove as much of the moisture from the potatoes as possible by wrapping the potatoes in a clean linen dish/hand towel, and then twisting the opposite ends of the towel to create pressure on the potatoes—this will squeeze the water out of them.
- In a large bowl, beat together eggs, flour, baking powder, salt, and pepper. Add potatoes and onion and stir to combine.
- Heat oil in a large skillet over medium heat. Drop heaping tablespoonfuls of the potato mixture into the skillet (make 3-4 per batch). Press to flatten. Cook for about 3 minutes on each side, until browned and crisp.
- To keep your cooked potato pancakes hot and crisp, drain them on a paper towel-lined baking sheet for a few seconds. Then transfer the drained pancakes to a wire rack on a rimmed baking sheet. Keep warm in a 250˚ oven.
Garnish with diced green onions, and serve with sour cream or apple sauce, if desired.
Makes 6 servings.