Potato Pancake Recipe 🥔🥞
Potato Pancakes (aka Latkes) are crispy on the outside, soft on the inside, and full of flavor! Perfect for breakfast, brunch, or as a savory side dish. 🥔🍴
Ingredients (Makes 8-10 pancakes):
- 4 medium potatoes 🥔🥔
- 1 small onion 🧅
- 1 large egg 🥚
- 1/4 cup all-purpose flour 🌾
- 1 tsp baking powder 🧁
- Salt and pepper to taste 🧂🖤
- 1/4 cup chopped fresh parsley 🌿
- 1/4 cup vegetable oil for frying 🛢️
- Sour cream for serving (optional) 🧴🍽️
- Applesauce for serving (optional) 🍏🍯
Instructions:
- Prepare the Potatoes:
- Peel and grate the potatoes using a box grater or food processor. 🥔🧑🍳
- Place the grated potatoes in a clean kitchen towel or paper towel and squeeze out excess moisture. 💧🧻
- Grate the Onion:
- Grate the onion and add it to the grated potatoes. 🧅🥔
- If you prefer a milder flavor, you can squeeze out any excess juice from the onion as well. 🧅💧
- Mix the Ingredients:
- In a large bowl, combine the grated potatoes, grated onion, egg, flour, baking powder, parsley, salt, and pepper. 🥚🌾🌿
- Stir until everything is well mixed. 🍴
- Fry the Pancakes:
- Heat the vegetable oil in a large skillet over medium heat. 🍳🔥
- Scoop about 2 tablespoons of the potato mixture and form into a pancake shape. 🥔🍴
- Fry the pancakes in batches, cooking for 3-4 minutes per side or until golden brown and crispy. 🔄
- Drain and Serve:
- Remove the pancakes from the skillet and place them on a paper towel-lined plate to drain excess oil. 🧻🥞
- Serve warm with sour cream and applesauce on the side. 🍏🧴
Tips for Success:
- For extra crispiness, fry the pancakes in more oil and press them down gently while cooking. 🍳🛢️
- You can make the pancakes smaller or larger based on your preference. 🥞
- Leftover pancakes can be stored in the fridge and reheated in a skillet for crispy edges. 🍽️
Enjoy your Potato Pancakes, crispy and delicious, perfect for any meal! 🥞🥔🧅