Classic Potato Pancakes

The Secret to Perfectly Crispy Potato Pancakes

Potato pancakes, also known as latkes, are a beloved dish in many cultures, but they are particularly iconic in Jewish cuisine. These crispy golden discs are often enjoyed during Jewish holidays like Hanukkah and are perfect for breakfast, brunch, or even as a savory side dish. Whether you’re celebrating a special occasion or simply craving comfort food, potato pancakes are a go-to choice. However, achieving the perfect crispness on a potato pancake can be tricky for many home cooks. The key to success lies in how you handle the potatoes, especially making sure to remove all excess moisture before frying them. In this guide, we will take you step by step through the process of making potato pancakes that are perfectly crisp on the outside and tender on the inside.

Why Potato Pancakes Are So Loved

The crispy, golden exterior and soft, flavorful interior make potato pancakes a classic comfort food, loved by people of all ages. The combination of grated russet potatoes, onion, egg, and a touch of flour creates a flavor profile that can be enjoyed on its own or topped with any number of delicious garnishes. The versatility of potato pancakes means they can be eaten with sour cream, applesauce, or smoked salmon, or even served as a side with meats and vegetables. Regardless of how they’re served, one thing is for certain: crispy potato pancakes are a dish that’s always guaranteed to please.

The process of making potato pancakes involves several steps, and one of the most crucial ones is removing the excess moisture from the grated potatoes. If this step is overlooked, your pancakes may turn out soggy instead of crisp, which is why it’s important to take your time with it.

The Importance of Moisture Removal

When you grate potatoes, they release a significant amount of moisture. If you don’t remove this moisture, the batter will be too wet to achieve that perfect crispness. One of the best ways to get rid of excess moisture is by soaking the grated potatoes in cold water for a short time. This helps the starches break down, making them easier to squeeze out and ensuring that your pancakes will hold together while frying.

Additionally, after soaking, it’s important to press the grated potatoes and onions firmly to squeeze out as much water as possible. The more moisture you remove, the better your pancakes will crisp up during frying.

The Ingredients That Make These Potato Pancakes Special

To achieve perfectly crispy and flavorful potato pancakes, it’s essential to use the right ingredients. This simple yet delicious recipe uses russet potatoes, yellow onion, and a few other pantry staples that come together to create the best potato pancakes.

1. Russet Potatoes: These potatoes are ideal for potato pancakes due to their high starch content. This helps to create that crispy texture when fried. The fluffy interior also provides a great balance to the crunchy exterior.
2. Yellow Onion: Adding grated onion enhances the flavor of the pancakes with a touch of sweetness and a savory depth. The onion’s moisture also helps to bind the batter together.
3. Eggs: Eggs are crucial for binding the ingredients together. They give the pancakes structure and help hold everything in place while frying.
4. Flour: A small amount of all-purpose flour helps to bind the mixture and provides some structure, so the pancakes don’t fall apart.
5. Seasonings: A pinch of salt, black pepper, and cayenne pepper adds flavor and a subtle kick to the pancakes. These spices enhance the natural flavors of the potatoes and onion without overwhelming them.
6. Vegetable Oil: For frying, you’ll need vegetable oil to ensure that the pancakes cook evenly and achieve a beautiful golden-brown crust.

Step-by-Step Guide to Making the Best Potato Pancakes

Step 1: Soak the Potatoes and Onion

To start making your potato pancakes, begin by grating russet potatoes and yellow onion. Place the grated potatoes and onion in a large bowl and cover them with cold water. This soaking process helps to release excess starch from the potatoes, which is key to getting those crispy edges. Let the potatoes and onion soak for about 20 to 30 minutes.

Step 2: Drain and Squeeze Out the Moisture

Once the potatoes and onions have soaked, it’s time to drain them. Place the mixture in a colander and rinse under cold water to remove any residual starch. After draining, it’s essential to remove as much moisture as possible. To do this, use your hands or a clean kitchen towel to squeeze out the excess water. The drier the mixture, the crispier your pancakes will be!

Step 3: Prepare the Egg Mixture

While the potatoes are draining, grab a separate bowl and whisk together eggs, flour, salt, black pepper, and a pinch of cayenne pepper. This mixture will act as the binding agent to hold the potato and onion mixture together. Mix everything well until smooth.

Step 4: Combine the Potato Mixture with the Egg Mixture

After squeezing out the moisture from the potatoes, add the drained potato and onion mixture into the bowl with the egg mixture. Use a spatula or wooden spoon to gently fold the ingredients together until everything is well combined. Be sure not to overmix, as you want to maintain a light and airy texture for the pancakes.

Step 5: Heat the Oil

Now, it’s time to fry! Pour vegetable oil into a heavy skillet, using about 1/4-inch of oil. Heat the oil over medium-high heat until it starts shimmering. You can test the oil’s temperature by dropping in a small spoonful of the batter. If it sizzles immediately, the oil is ready.

Step 6: Fry the Potato Pancakes

Once the oil is hot, scoop large spoonfuls of the potato batter and drop them gently into the pan. Use a spatula to flatten the batter into round pancakes, about ½ inch thick. Allow the pancakes to cook for 3 to 5 minutes on the first side, or until the edges turn golden brown and crispy.

Step 7: Flip the Pancakes

Once the first side is golden brown, use a spatula to flip the pancakes. Lower the heat slightly to medium and continue to cook the second side for an additional 5 minutes or until it’s golden brown and crispy. Keep a close eye on the pancakes to prevent burning.

Step 8: Remove the Pancakes and Drain Excess Oil

Once your potato pancakes are golden and crispy on both sides, carefully remove them from the pan and place them on a paper towel-lined plate to absorb any excess oil.

Step 9: Serve and Enjoy

After frying all the pancakes, they are ready to be served! For an extra touch of flavor, top each pancake with a dollop of sour cream, some thinly sliced smoked salmon, and a sprinkle of fresh dill. These toppings elevate the dish, adding richness and freshness that pairs perfectly with the crispy texture of the pancakes. Enjoy your potato pancakes warm, and share them with family and friends during a festive meal or as a tasty snack.

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Part 2: Easy Potato Pancakes Recipe

Prep Time: 15 minutes
Cook Time: 10 minutes
Additional Time: 20 minutes
Total Time: 45 minutes
Servings: 4

Ingredients:

• 2 ¼ pounds russet potatoes, peeled and grated
• ½ yellow onion, grated
• 2 large eggs
• 3 tablespoons all-purpose flour
• 1 teaspoon salt
• ½ teaspoon freshly ground black pepper
• 1 pinch cayenne pepper
• 1 cup vegetable oil for frying

Directions:

1. Soak the Potatoes and Onion: Place the grated potatoes and onion in a large bowl and cover them with cold water. Let them soak for 20 to 30 minutes to release excess starch.
2. Drain and Squeeze: Drain the mixture in a colander, rinse with cold water, and squeeze out all the moisture to ensure crispy pancakes.
3. Prepare the Egg Mixture: In a separate bowl, whisk together the eggs, flour, salt, pepper, and cayenne pepper until smooth.
4. Combine: Add the drained potato mixture to the egg mixture and stir well to combine.
5. Fry the Pancakes: Heat oil in a skillet over medium-high heat. Drop spoonfuls of the batter into the hot oil and flatten with a spatula. Cook for 3 to 5 minutes on each side, or until golden brown and crispy.
6. Serve: Once cooked, serve the pancakes with your favorite toppings like sour cream, smoked salmon, and dill.

Chef’s Note:

• Cover the batter with plastic wrap while cooking to prevent it from browning.

Nutritional Information (per serving):

• Calories: 315
• Fat: 8g
• Carbohydrates: 52g
• Protein: 9g

Enjoy these classic potato pancakes as part of your next festive meal or family brunch!