This is my granddad’s fave recipe ever. The house smells amazing whenever I make it
These savory potato pancakes are perfect for a light lunch or delicious appetizer. Crispy Potato Pancakes (Latkes) are crispy on the outside and fluffy on the inside, and pair well with a variety of toppings.
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Ingredients:
| Ingredient | Quantity |
|---|---|
| Potatoes | 1 pound, peeled and shredded |
| Onion | 1 small, minced |
| Egg | 1, beaten |
| Flour | 3 tablespoons |
| Salt | To taste |
| Pepper | To taste |
| Vegetable oil | For cooking |
Optional Toppings (choose your favorites!)
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- Sour cream
- Applesauce
- Smoked salmon
- Salsa
Instructions:
-
Grate and Squeeze the Potatoes:
- Grate the potatoes using a box grater or food processor.
- Wrap the grated potatoes in a clean kitchen towel and squeeze out any excess moisture. This ensures crispy pancakes.
-
Combine the Mixture:
- In a large bowl, combine the shredded potatoes, minced onion, beaten egg, flour, salt, and pepper. Mix well until everything is evenly incorporated.
-
Cook the Pancakes:
- Heat vegetable oil in a large skillet over medium-high heat.
- Scoop the potato mixture by heaping tablespoons and flatten them slightly with a spatula to form pancakes.
- Don’t overcrowd the pan, cook the pancakes in batches if needed.
-
Fry to Golden Brown:
- Fry the pancakes for 3-4 minutes per side, or until golden brown and crispy.
-
Drain and Serve:
- Transfer the cooked pancakes to a plate lined with paper towels to drain excess oil.
- Serve hot with your favorite toppings like sour cream, applesauce, smoked salmon, or salsa.
