POTATO PANCAKES

Potato Pancakes (also known as Latkes) are crispy, golden brown, and incredibly delicious! These are perfect for breakfast, lunch, or even as a side dish. Here’s a simple and classic recipe to make these savory treats:

Potato Pancakes (Latkes)

Ingredients:

• 4 medium russet potatoes (peeled)

• 1 small onion (finely grated or chopped)

• 2 large eggs

• 1/4 cup all-purpose flour

• 1 teaspoon salt

• 1/4 teaspoon black pepper

• 1/4 teaspoon garlic powder (optional)

• 1/4 teaspoon baking powder (optional, for extra crispiness)

• Vegetable oil (for frying)

Instructions:

1. Prepare the potatoes:

   • Grate the peeled potatoes using a box grater or a food processor. After grating, place the potatoes in a clean kitchen towel or paper towel and squeeze out as much excess moisture as possible. This will help the pancakes stay crispy.

2. Mix the ingredients:

   • In a large bowl, combine the grated potatoes and chopped onion.

   • Add the eggs, flour, salt, pepper, garlic powder (if using), and baking powder (if using). Stir everything together until the mixture holds together and forms a thick batter. If the mixture is too wet, add a little more flour.

3. Heat the oil:

   • In a large skillet or frying pan, pour enough vegetable oil to cover the bottom of the pan, about 1/4 inch deep. Heat the oil over medium-high heat until it’s hot but not smoking.

4. Form the pancakes:

   • Use a spoon or your hands to scoop out about 2 tablespoons of the potato mixture and form it into a small patty. Carefully place the patty into the hot oil.

   • Flatten each pancake slightly with the back of the spoon or spatula to make them even in thickness. Fry in batches so you don’t overcrowd the pan.

5. Fry the pancakes:

   • Fry the potato pancakes for about 3-4 minutes on each side, or until they’re golden brown and crispy.

   • Once cooked, transfer the pancakes to a paper towel-lined plate to drain any excess oil.

6. Serve:

   • Serve the potato pancakes hot with your favorite toppings, such as sour cream, applesauce, or even a sprinkle of chives.

Tips:

• For extra crispy pancakes, make sure to squeeze out all the moisture from the potatoes before mixing.

• You can also add a bit of grated carrot or zucchini for added flavor and texture.

• If you prefer a dairy-free version, you can substitute the eggs with a flax or chia egg and use non-dairy sour cream as a topping.

These Potato Pancakes are crispy on the outside, tender on the inside, and simply irresistible! Enjoy!