Welcome to Classic Potato Pancakes – Fecoya!
If you’re a fan of crispy, tender pancakes, you’re in for a treat! Classic Potato Pancakes, or latkes, are a beloved dish in many cultures.
Whether you want to add a delightful addition to your breakfast spread or a tasty side dish for lunch or dinner, these pancakes will satisfy your cravings. In this article, we’ll share the Classic Potato Pancakes recipe and a convenient table sheet listing all the ingredients you’ll need.
Ingredients
Here’s what you’ll need to make these Classic Potato Pancakes:
- 4 large Russet Potatoes
- 1 medium Yellow Onion
- 2 Eggs
- 1/4 spoon All-Purpose Flour
- 1/2 tsp Baking Powder
- Salt and Pepper (to taste)
- Oil
- Sour Cream or Applesauce (for serving)
- Fresh Chives or Parsley (chopped for garnish)
Instructions
1. Grating the Potatoes and Onion
- Peel the russet potatoes and grate them using the large holes of a box grater.
- Place the grated potatoes in a large bowl.
- Grate the yellow onion and add it to the bowl with the potatoes.
2. Draining the Excess Liquid
- Squeeze as much liquid as possible from the shredded potato and onion using a clean kitchen towel or cheesecloth. This procedure contributes to crispier pancakes.
3. Adding the Eggs, Flour, and Baking Powder
- To the drained grated potatoes and onion, add the eggs, all-purpose flour, baking powder, salt, and Pepper.
- Mix everything until well combined.
4. Frying the Pancakes
- Heat a generous amount of vegetable oil over medium-high heat in a large skillet.
- Using a large spoon or scoop, drop portions of the potato mixture into the hot oil, pressing down gently to flatten them into pancakes.
- Fry the pancakes in batches until they are golden brown and crispy on both sides.
5. Draining and Serving
- Remove the cooked pancakes from the skillet and place them on a plate lined with paper towels to drain any excess oil.
- Serve the Classic Potato Pancakes hot, accompanied by sour cream or applesauce for dipping.
- Garnish with freshly chopped chives or parsley for added freshness and flavor.
FAQs
1. Can I use a different type of potato?
- Absolutely! You can use Yukon Gold or red potatoes as alternatives to russet potatoes.
2. Can I make the pancakes ahead of time?
- While the pancakes are best enjoyed fresh, you can prepare the potato mixture and fry the pancakes just before serving.
3. Can I add other ingredients to the potato mixture?
- Certainly! You can get creative and add grated carrots, zucchini, or even cheese for different variations.
4. Can I bake the pancakes instead of frying?
- You can bake the pancakes in the oven at 400°F (200°C) until they turn crispy and golden.
5. Can I freeze leftover pancakes?
- You can freeze any leftover Classic Potato Pancakes in an airtight container for up to three months. Reheat them in the oven before serving.
6. Can I make the pancakes gluten-free?
- Certainly! You can use gluten-free flour and baking powder to make the pancakes gluten-free.
Indulge in the deliciousness of Classic Potato Pancakes, a timeless and delightful dish perfect for any meal of the day.
With our handy table sheet format, you’ll have all the ingredients for a seamless cooking experience. So, grab your grater, fry up some pancakes, and enjoy this crispy and savory treat!
