Potato pancake
A potato pancake is a savory, crispy pancake made primarily from grated potatoes, often mixed with onions, eggs, and a bit of flour. They’re popular in many cuisines, such as Jewish (latkes), German (kartoffelpuffer), and Polish (placki ziemniaczane).
Basic Ingredients
- 2–3 medium potatoes, peeled and grated
- 1 small onion, grated (optional, adds flavor)
- 1–2 eggs, beaten
- 2–3 tablespoons flour (or matzo meal for latkes)
- Salt and pepper to taste
- Oil (vegetable or canola) for frying
Instructions
- Grate the potatoes and onion.
- Remove excess moisture: Place grated potatoes in a clean kitchen towel and squeeze out liquid. This keeps pancakes crispy.
- Mix ingredients: In a bowl, combine potatoes, onion, eggs, flour, salt, and pepper.
- Heat oil: Medium-high heat in a skillet.
- Form pancakes: Spoon mixture into the hot oil and flatten slightly.
- Fry: 3–5 minutes per side, until golden brown and crispy.
- Drain: Place on paper towels to remove excess oil.
- Serve: Hot, with sour cream or applesauce.
💡 Tips:
- For extra crispiness, fry in small batches so the pan isn’t crowded.
- Some people add garlic, herbs, or grated cheese for more flavor.
- You can bake them in the oven at 400°F (200°C) for a lighter version.
If you want, I can give a recipe for ultra-crispy, restaurant-style potato pancakes that stay crunchy on the outside and soft inside. Do you want me to do that?
