Potato Pancake Recipe – Potato pancakes, also known as Jewish cuisine in German cooking or a latke in Yiddish, are crisp, golden cakes made of grated potatoes and onions. These savory behaviors are pan-fried until the outside becomes completely crisp and softened inwards. It was usually enjoyed during Hanukka, but delicious at any time of the year., A comforting food with a global appeal is a favorite. Made with simple ingredients – potato, eggs, flour, and spices – they are versatile and easy to prepare.
Traditionally is served with apple or sour cream, they form well with smoked salmon, chaives, or spicy sauces for a modern twist. Whether a side dish, appetizer, or served as the main course, potato pancakes is a satisfactory way to enjoy humble potatoes in a new way. With their crispy texture and hearty taste, they create a delicious addition to any table, which bring a touch of the old world attraction in their modern menu.
Potato Pancake Recipe
Potato Pancake Recipe
Equipment
- Box grater or food processor
- Large bowl
- Clean kitchen towel or cheesecloth
- Frying pan or skillet
- Spatula
- Paper towels
Ingredients
- 2 pounds russet potatoes, peeled
- 1 small onion
- 2 large eggs
- ¼ cup all-purpose flour
- 1 tsp salt
- ¼ tsp black pepper
- ½ tsp baking powder (optional, for fluffiness)
- Vegetable oil, for frying
Instructions
- Grind Potatoes and Onion: Employing a box grater or food processor, grind the potatoes and onion.
- Evacuate Abundance Dampness: Put the ground blend in a clean towel or cheesecloth and press out as much dampness as possible.
- Blend Fixings: Exchange the dry blend to a expansive bowl. Include eggs, flour, salt, pepper, and preparing powder. Mix until completely combined.
- Warm Oil: In a skillet over medium-high warm, include 1/4 inch of vegetable oil.
- Deplete: Exchange paper towels to deplete the overabundance of oil.
- Serve: Appreciate warm with acidic cream or applesauce.
Flavour Profile of Potato Pancake Recipe
Base Flavor:
- Potato pancakes have a warm, comforting, and mildly earthy flavor from the grated potatoes, which serve as the heart of this dish. As the potatoes are naturally starchy, they impart a tiny bit of sweetness and a creamy texture inside, which balances the crisp exterior.
Savory Notes:
- Onions are usually mixed into the batter, giving a sharp, slightly sweet pungency that enhances the overall savory nature. The eggs that act as a binder impart mild richness and smooth texture to the inside.
Seasoning:
- Salt and freshly ground black pepper are to taste: an even blend to ensure the balance of flavors, giving life to the overall flavor nutrition of the bland pancake. Other herbs might be introduced if desired to give a bright fresh herbal note into the recipe, thus intensifying flavor complexity.
Texture Contrast:
- Golden-crisp, slightly crunchy exterior: from frying, the exterior stands to offer contrast to the gently-firm and moist interiors. That crunchy textural stubbornness is one big reason why potato pancakes are so irresistible!
Accompaniments Influence:
- Typically, potato pancakes are served with tart applesauce or tangy sour cream, which add notes of sweetness or creaminess, a tannic cuttness that splits through the heavyweight, and a Multiple-layered taste.
Potato Pancake Recipe – Nutrition & Calories
| Nutrient | Amount per Pancake (70g) | % Daily Value (DV) |
|---|---|---|
| Calories | 120 kcal | 6% |
| Total Fat | 6 g | 8% |
| Saturated Fat | 1 g | 5% |
| Cholesterol | 35 mg | 12% |
| Sodium | 200 mg | 9% |
| Total Carbohydrates | 15 g | 5% |
| Dietary Fiber | 2 g | 8% |
| Sugars | 1 g | — |
| Protein | 3 g | 6% |
| Vitamin A | 200 IU | 4% |
| Vitamin C | 8 mg | 9% |
| Calcium | 20 mg | 2% |
| Iron | 1 mg | 6% |
Megan Sheley is the passionate voice and creative force behind Clean Meal Recipes. With over 7 years of experience as a Food Blogger and Recipe Developer, Megan blends her love for wholesome food with her educational background in Public Health to create nutritious, delicious, and approachable recipes.