Potato Pancakes, also known as latkes in Jewish cuisine, are a beloved comfort food with crispy edges and soft interiors. This particular version is a classic American take, using pantry staples and a straightforward preparation. These pancakes can be served for breakfast, dinner, or as a festive dish during holidays like Hanukkah. Their versatility and satisfying texture make them a favorite across generations.
Ingredients
- 5 tbsp all-purpose flour
- 1 egg (unbeaten)
- 1 ½ cups potatoes (pared)
- 1 onion (small )
- 1 ½ tsp salt
- ⅛ tsp pepper
- Butter or oil for frying
Instructions
Step 1: Prepare Ingredients
- Grate potatoes and onion using a fine grater.
- Measure flour into a medium bowl.
Step 2: Mix Batter
- Add grated potatoes and onion to the flour.
- Stir in the unbeaten egg, salt, and pepper. Mix quickly to combine.
Step 3: Heat Skillet
- Lightly grease a heavy skillet and place over medium heat.
Step 4: Fry Pancakes
- Drop mixture by heaping tablespoons into the hot skillet.
- Fry until crisp and golden brown on one side.
- Turn and brown the other side. Drain on paper towels.
Tips
- Squeeze excess liquid from grated potatoes for crispier pancakes.
- Add fresh herbs such as parsley or chives for more flavor.
- Mix in shredded cheese for a richer, more savory version.
- Substitute part of the potato with shredded zucchini or carrots.
- Serve with applesauce for a classic Eastern European pairing.
- Add garlic or garlic powder for extra depth.
- Replace flour with potato starch for a gluten-free variation.
- Fry in schmaltz (chicken fat) or duck fat for old-world flavor.
- Make them thinner for extra-crispy edges.
- Keep cooked pancakes warm in a low oven while frying the rest.
Nutrition
Calories: 32kcalCarbohydrates: 6gProtein: 1gFat: 0.3gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gTrans Fat: 0.001gCholesterol: 11mgSodium: 56mgPotassium: 106mgFiber: 1gSugar: 0.5gVitamin A: 16IUVitamin C: 4mgCalcium: 7mgIron: 0.3mg