Of course! Classic Potato Pancakes (also known as Latkes) are a cherished dish in many cultures, known for their crispy exterior, tender interior, and savory flavor. They are a fantastic way to use leftover mashed potatoes or, more traditionally, made from freshly grated raw potatoes.
Here’s a comprehensive guide to making perfect classic potato pancakes.
Key Characteristics:
· Crispy & Golden Brown: The ideal pancake has a lacy, crunchy crust.
· Tender Inside: The inside should be soft and cooked through.
· Savory Flavor: Seasoned simply with onion, salt, and pepper.
· Versatile: Served as a side dish, appetizer, or even a main course.
Classic Potato Pancake Recipe (From Raw Potatoes)
This is the traditional method, which requires a bit of technique to achieve the perfect crispness.
Ingredients:
· 2 lbs (about 4-5 medium) starchy potatoes (Russet or Yukon Gold are best)
· 1 medium yellow onion
· 2 large eggs, lightly beaten
· 3 tablespoons all-purpose flour or matzo meal
· 1 teaspoon salt (or to taste)
· 1/2 teaspoon black pepper
· Oil for frying (a high-smoke point oil like vegetable, canola, or peanut oil)
Traditional Instructions:
- Prep the Potatoes: Peel the potatoes. Grate them using the large holes of a box grater or a food processor with a grating disk.
· CRUCIAL STEP: As you grate, place the potato shreds in a large bowl of cold water. This prevents them from turning brown. - Grate the Onion: Grate the onion on the large holes of the grater.
- Drain and Squeeze: This is the most important step for crispiness.
· Drain the grated potatoes in a colander.
· Take handfuls of the potato-onion mixture and squeeze out as much liquid as humanly possible. Squeeze it over the sink, wringing it in a clean kitchen towel or cheesecloth. The less moisture, the crispier the pancake.
· Place the dried mixture in a clean, dry bowl. - Mix the Batter: Add the beaten eggs, flour, salt, and pepper to the potato mixture. Stir until everything is just combined. Don’t overmix.
- Heat the Oil: Pour about 1/4 inch of oil into a large, heavy-bottomed skillet (cast iron is ideal). Heat over medium-high heat until the oil shimmers. To test, drop a small piece of potato in; it should sizzle immediately.
- Fry the Pancakes:
· Working in batches to avoid crowding the pan, carefully drop large spoonfuls (about 1/4 cup) of the mixture into the hot oil.
· Immediately press them down gently with the back of your spatula to form flat, even pancakes (about 1/2-inch thick).
· Fry for 3-5 minutes per side, until deeply golden brown and crispy on both sides. - Drain: Remove the pancakes from the oil and place them on a wire rack set over a baking sheet. This keeps them crispy. If you don’t have a rack, use a plate lined with paper towels (but they might get slightly steamy on the bottom).
- Serve Immediately: Potato pancakes are best served hot and fresh from the pan.
Easy Leftover Mashed Potato Pancake Recipe
This is a simpler, foolproof version using pre-cooked potatoes.
Ingredients:
· 2 cups cold leftover mashed potatoes (if they have mix-ins like garlic or cheese, even better!)
· 1 large egg, lightly beaten
· 1/4 cup all-purpose flour
· 2 tablespoons finely chopped fresh chives or green onion (optional)
· Oil for frying
Instructions:
- In a bowl, mix the cold mashed potatoes, egg, flour, and chives until combined.
- Heat a thin layer of oil in a skillet over medium heat.
- Form the mixture into patties and carefully place them in the hot oil.
- Fry for 3-4 minutes per side, until golden brown and heated through.
- Drain on a wire rack and serve immediately.
Serving Suggestions:
· Classic: Sour cream and applesauce are the traditional, must-try accompaniments.
· Savory: Greek yogurt, smoked salmon, a poached egg, or a dollion of caviar.
· Fresh: Topped with a sprinkle of fresh chives or dill.
· Hearty: With sautéed mushrooms or a rich beef stew.
Pro Tips for Success:
· Squeeze Dry: Never skip squeezing the raw potatoes. This is the secret to crispiness.
· Hot Oil: Make sure your oil is properly hot before adding the pancakes. If it’s not hot enough, they will absorb oil and become greasy.
· Don’t Crowd the Pan: Frying too many at once lowers the oil temperature, leading to soggy pancakes.
· Keep Warm: If making a large batch, keep finished pancakes crispy in a 200°F (95°C) oven on a wire rack until ready to serve.
Enjoy your delicious, homemade potato pancakes