Description
Golden potato pancakes bring crispy comfort straight from Eastern European kitchens, delivering a delightful blend of rustic charm and savory simplicity. Crunchy edges and tender centers make these classic pancakes perfect companions for your next hearty meal.
Ingredients
Scale
Main Ingredients:
- 4 medium-sized potatoes, peeled and grated
- 2 large eggs
- 1 small onion, finely chopped
Binding and Seasoning Ingredients:
- 0.25 cup (60 milliliters) all-purpose flour
- 1 teaspoon (5 milliliters) baking powder
- Salt to taste
- Pepper to taste
Cooking and Serving Ingredients:
- 0.25 cup (60 milliliters) vegetable oil (for frying)
- Sour cream (for serving, optional)
- Applesauce (for serving, optional)
- Fresh chives (for garnish, optional)
- Fresh parsley (for garnish, optional)
Instructions
- Carefully grate potatoes using a box grater or food processor, avoiding the softer core.
- Create a tight bundle with the grated potatoes in a clean cotton towel, aggressively twist and squeeze to extract maximum liquid, ensuring ultimate crispiness.
- Whisk eggs thoroughly in a spacious mixing vessel, then incorporate finely minced onion for aromatic depth.
- Gradually fold flour, baking powder, salt, and freshly cracked pepper into the potato mixture, blending until a cohesive batter forms without overmixing.
- Warm vegetable oil in a heavy-bottomed skillet, allowing it to shimmer but not smoke, indicating optimal cooking temperature.
- Using a quarter-cup measure, delicately deposit potato mixture into the hot oil, gently pressing to create uniform circular shapes.
- Fry each pancake for approximately 4-5 minutes per side, watching for a rich golden-brown exterior and crisp edges.
- Rest cooked pancakes on absorbent paper towels to eliminate excess oil and maintain crunchiness.
- Plate the potato pancakes immediately, accompanied by tangy sour cream or sweet applesauce, and sprinkle with freshly chopped chives or parsley for a vibrant finish.
Notes
- Pat potatoes extremely dry for maximum crispiness, using a clean kitchen towel or cheesecloth to remove excess moisture ensures golden, crunchy edges.
- Experiment with alternative flour options like gluten-free flour or almond meal to accommodate dietary restrictions without compromising texture.
- Control oil temperature carefully to prevent burning; medium heat allows even cooking and prevents soggy centers while creating perfectly crisp exteriors.
- Add grated zucchini or carrots for extra nutrition and subtle flavor variations, transforming traditional potato pancakes into a more complex side dish.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Snacks
- Method: Frying
- Cuisine: Jewish
Nutrition
- Serving Size: 4
- Calories: 210
- Sugar: 1g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg