Potato pancakes, also known as latkes, are a popular dish in many cultures, especially in Eastern and Central Europe. They are typically made from grated or finely shredded potatoes mixed with other ingredients and then fried until they are crispy and golden brown. The exact recipe can vary, but here’s a basic overview of how potato pancakes are typically prepared:
Potato Pancakes
4
servings20
minutes5
minutesPotato pancakes are a delicious and versatile dish that can be enjoyed as a side dish, snack, or even a main course. They are often associated with Jewish cuisine, especially during Hanukkah, when they are traditionally served to commemorate the miracle of the oil. However, they are enjoyed by people from various backgrounds around the world.
Ingredients
Potatoes
Onion (optional)
Eggs
Flour (or matzo meal for Passover)
Salt and pepper
Vegetable oil for frying
Directions
- Start by peeling and grating the potatoes. Some people prefer to use a food processor for this step to achieve a finer texture, while others grate them by hand using a box grater.
- If desired, grate or finely chop an onion and mix it with the grated potatoes. The onion adds flavor and moisture to the pancakes.
- Squeeze out any excess liquid from the grated potatoes and onion. This can be done by placing the mixture in a clean kitchen towel and wringing it out over a bowl.
- In a separate bowl, beat some eggs and add them to the potato mixture. The eggs help bind the ingredients together.
- Season the mixture with salt and pepper and add a small amount of flour or matzo meal to help bind the pancakes further. The exact amount of flour can vary depending on the recipe.
- Heat vegetable oil in a skillet or frying pan. Drop spoonfuls of the potato mixture into the hot oil, flattening them to form pancakes. Fry until they are golden brown on both sides, usually about 3-5 minutes per side.
- Remove the potato pancakes from the oil and drain them on paper towels to remove excess oil.
- Serve the potato pancakes hot, typically with toppings such as sour cream, applesauce, or even smoked salmon and caviar, depending on regional variations and personal preferences.
