These “Crispy Golden Potato Pancakes,” beautifully captured in the accompanying image, are a classic comfort food that transforms humble potatoes into a truly irresistible treat. Each pancake boasts a magnificent golden-brown exterior with wonderfully irregular, lacy edges that promise an incredible crunch, while the interior remains tender and flavorful. Piled high on a plate, with hints of a paper towel beneath to absorb any excess oil, they radiate warmth and homemade charm. These savory pancakes, often known as Latkes, potato fritters, or hash browns in various cuisines, are incredibly versatile. They can be served as a delightful breakfast or brunch item, a satisfying side dish with roasted meats, or even as a light vegetarian main course with appropriate toppings. The magic lies in the simple combination of shredded potatoes and onion, bound together with a minimal amount of flour and egg, then pan-fried to golden perfection. The key to their signature crispness is properly squeezing out excess moisture from the potatoes and frying them in hot oil until deeply golden. They offer a delightful contrast in textures – crispy on the outside, soft on the inside – and a comforting, earthy potato flavor that is universally loved. This comprehensive recipe will guide you through the process of preparing the potatoes, mixing the batter, and achieving that enviable crispy crust, ensuring each bite is as delicious and satisfying as the image suggests. Whether you enjoy them with a dollop of sour cream, applesauce, or simply a sprinkle of salt, these potato pancakes are sure to become a beloved staple in your culinary repertoire.
Ingredients:
- For the Potato Pancakes:
- 2 pounds (about 4-5 medium) russet potatoes, peeled
- 1 medium yellow onion, peeled
- 1 large egg, lightly beaten
- ¼ cup (30g) all-purpose flour (or matzo meal for a gluten-free option or more traditional latkes)
- 1 teaspoon salt (or to taste)
- ½ teaspoon black pepper (or to taste)
- Optional: 1-2 tablespoons finely chopped fresh chives or parsley for added flavor and color.
- ½ cup (120ml) vegetable oil, canola oil, or grapeseed oil for frying (or enough to cover the bottom of your skillet by about ¼ inch)
- Equipment:
- Large mixing bowl
- Box grater or food processor with shredding disc
- Clean kitchen towel or cheesecloth
- Large heavy-bottomed skillet (cast iron or non-stick recommended)
- Spatula for flipping
- Platter lined with paper towels (as seen in image, for draining excess oil)
Instructions:
Part 1: Prepare the Potatoes and Onion
- Grate Potatoes: Using the large holes of a box grater or the shredding disc of a food processor, grate the peeled russet potatoes.
- Grate Onion: Immediately after grating the potatoes, grate the onion using the same method. The onion’s natural acidity helps prevent the potatoes from browning too quickly due to oxidation.
- Squeeze Out Excess Moisture (CRUCIAL STEP): This is the most important step for crispy potato pancakes, directly contributing to the golden, crisp exterior seen in the image. Transfer the grated potatoes and onion to a clean kitchen towel or several layers of cheesecloth. Gather the edges of the towel and twist tightly, squeezing out as much liquid as possible over a sink or bowl. You’ll be surprised how much water comes out! The drier the potato mixture, the crispier your pancakes will be.
- Transfer to Bowl: Transfer the squeezed, dry potato and onion mixture to a large mixing bowl.
Part 2: Mix the Potato Pancake Batter
- Add Remaining Ingredients: To the potato and onion mixture, add the lightly beaten egg, all-purpose flour (or matzo meal), salt, black pepper, and optional chopped chives or parsley.
- Mix Well: Mix all ingredients thoroughly with your hands or a spoon until everything is well combined. The mixture should hold together when pressed. Do not let the mixture sit for too long once combined, as the potatoes will start to release moisture again.
Part 3: Fry the Potato Pancakes
- Heat Oil: Heat about ¼ inch of vegetable oil (or your chosen oil) in a large, heavy-bottomed skillet over medium-high heat. The oil should be hot enough to sizzle immediately when a tiny bit of batter is dropped in. If the oil isn’t hot enough, the pancakes will absorb too much oil and be greasy rather than crispy.
- Form Pancakes: Once the oil is hot, spoon about 2-3 tablespoons of the potato mixture per pancake into the hot oil. Flatten each spoonful slightly with the back of the spoon or a spatula to form thin, even patties, about 3-4 inches in diameter. Don’t overcrowd the pan; cook in batches if necessary.
- Fry until Golden and Crispy: Fry the potato pancakes for 4-6 minutes per side, or until they are deeply golden brown and crispy on both sides. The exact time will depend on your stove and the thickness of your pancakes.
- Drain Excess Oil: Once cooked, use a spatula to transfer the crispy potato pancakes to a platter lined with paper towels to drain any excess oil, as indicated by the image. This helps maintain their crispness.
- Keep Warm (Optional): If cooking multiple batches, you can keep the finished pancakes warm in a single layer on a baking sheet in a 200∘F (95∘C) oven while you finish frying the rest.
Part 4: Serve
- Serve Immediately: These “Crispy Golden Potato Pancakes” are best served hot and fresh.
- Traditional Toppings: Traditionally, they are served with applesauce and/or sour cream.
- Savory Variations: You can also serve them with smoked salmon, a fried egg, a sprinkle of fresh dill, or alongside roasted meats or vegetables.
- Seasoning: A final sprinkle of salt immediately after they come out of the pan can enhance their flavor and crispness.
Tips for Success:
- Russet Potatoes are Best: Russet potatoes have a high starch content, which helps them crisp up beautifully and bind well without becoming gummy.
- Don’t Skip Squeezing: Seriously, this is the most critical step! The drier the shredded potatoes, the crispier your pancakes will be.
- Hot Oil is Key: Ensure your oil is adequately heated before adding the pancake mixture. If the oil isn’t hot enough, the pancakes will soak up oil and become soggy.
- Don’t Overcrowd the Pan: Give the pancakes space to breathe in the skillet. Overcrowding lowers the oil temperature and can lead to steaming instead of frying, resulting in less crispy pancakes.
- Consistency of Pancakes: Make your pancakes relatively thin (about ½ inch thick) for maximum crispness. Thicker pancakes will take longer to cook through and may not get as crispy.
- Freshness Matters: Prepare the batter just before frying. The longer the grated potatoes sit, even after squeezing, the more moisture they will release.
- Reuse Oil: You can carefully strain and reuse the frying oil for another batch of pancakes, if desired, but ensure it’s still hot enough.