Potato Pancake Recipe
Tender outward and inward, this potato pancake recipe is a favorite rest meal that is completely added with sour cream, apple, or even smoked salmon. Popular in eastern European and Jewish cuisine, potato pancakes (often called latkes) are quick to prepare with simple pantry staples. Whether it is served to breakfast, brunch, or a charming side dish, they provide heartfelt taste in every bite.
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.