Potato pancakes, or latkes, are a versatile and beloved dish enjoyed worldwide. Here’s a simple yet foolproof method to create crispy, golden pancakes that are perfect as a side, snack, or main course.
Ingredients:
- 2 large potatoes, peeled and grated
- 1 small onion, finely chopped
- 2 eggs, beaten
- 3 tbsp all-purpose flour
- Salt and pepper to taste
- Oil for frying (vegetable or sunflower oil works best)
Instructions:
1. Prepare the Potatoes: After grating the potatoes, squeeze out excess water using a clean towel or cheesecloth—this ensures crispiness.
2. Mix the Batter: In a bowl, combine the grated potatoes, chopped onion, beaten eggs, flour, salt, and pepper. Mix until well incorporated.
3. Heat the Oil: Pour oil into a non-stick skillet, about ¼ inch deep, and heat over medium-high heat until shimmering.
4. Fry the Pancakes: Drop spoonfuls of the batter into the hot oil, flattening them slightly with the back of the spoon. Fry for 3-4 minutes per side until golden brown and crispy.
5. Drain and Serve: Remove pancakes with a slotted spatula, drain on paper towels, and serve hot with sour cream, applesauce, or a sprinkle of fresh herbs.
Variations: Add shredded cheese, herbs like dill, or spices like paprika for extra flavor. For a gluten-free option, substitute flour with cornstarch or almond flour.
These pancakes are crispy on the outside, tender on the inside, and endlessly customizable. Enjoy experimenting with this classic recipe!
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