Description
Polish potato pancakes deliver crispy golden perfection with rustic charm. Sizzling from the skillet, these latkes promise a delightful journey through traditional Eastern European comfort that welcomes you to savor each expertly crafted bite.
Ingredients
Scale
Main Ingredients:
- 4 russet potatoes, peeled and grated (approx. 4 cups)
- 1 medium sweet onion, peeled and grated
- 2 large eggs
Dry Ingredients:
- 2 tablespoons all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
Cooking Ingredient:
- ¼ cup (60 milliliters) vegetable oil (more may be needed)
Serving Options:
- Sour cream
- Applesauce
Instructions
- Thoroughly scrub and remove the skin from the potatoes, ensuring no blemishes remain.
- Select a sturdy box grater and carefully shred the potatoes and onion using the largest cutting surface, creating delicate, wispy strands.
- Position the shredded potato and onion mixture into the center of a pristine kitchen towel, gathering the edges tightly.
- Apply firm pressure while twisting the towel, extracting maximum moisture until the mixture appears significantly drier.
- Prepare a spacious mixing bowl and whisk together eggs, flour, seasonings until achieving a silky, lump-free consistency.
- Fold the dehydrated potato-onion blend into the egg mixture, ensuring thorough and uniform integration.
- Select a generously sized skillet and warm the cooking oil over medium-high temperature, watching for slight shimmer and subtle rippling.
- Test oil readiness by listening for an immediate, enthusiastic sizzle when potato mixture contacts the surface.
- Carefully deposit rounded portions of the mixture into the hot oil, using a spatula to gently flatten into circular shapes.
- Allow pancakes to transform into a rich, golden-brown color, approximately 3-4 minutes per side, adjusting heat as necessary.
- Transfer crispy pancakes onto an absorbent paper towel surface, delicately seasoning with a final salt sprinkle.
- Complement the potato pancakes with traditional accompaniments like tangy applesauce or creamy sour cream.
Notes
- Squeeze out excess moisture from potatoes and onions to ensure crispy, golden-brown pancakes that don’t turn soggy.
- Check oil temperature by listening for a sizzle when adding potato mixture, which guarantees perfect texture and even cooking.
- Press down gently with a spatula while frying to create uniform, thin pancakes that crisp up beautifully.
- Use a clean kitchen towel to remove maximum liquid, preventing splatter and helping pancakes achieve maximum crunchiness.
- Serve immediately after cooking for the best taste and texture, with optional toppings like applesauce or sour cream.
- Adjust heat if pancakes brown too quickly, ensuring a crisp exterior without burning.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Snacks
- Method: Frying
- Cuisine: Jewish
Nutrition
- Serving Size: 4
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 70mg