This potato pancake recipe results in golden, crispy potato pancakes and they are so delicious. Thanks to Katie Workman, of the Mom100 blog and cookbook (affiliate Amazon link), for sharing this potato pancake recipe with us. These are grated potato pancakes along the lines of classic Jewish potato pancakes, or potato latkes. These crispy potato pancakes have a crispy exterior and a tender, slightly creamy interior. The primary flavors come from the potatoes and onions, which give them a savory and slightly sweet taste. The pan frying process adds a rich, golden-brown crust that enhances the overall flavor with a satisfying crunch.
How do you make potato pancakes crispy?
Well, the answer is to use a thin potato pancake make of grated potato and to pan fry it with butter or oil to crisp up the exterior. These are sort of like hash browns. A few simple ingredients and you will have the crispy latkes.
Katie Workman does suggest that if you allow your kids to help cook these potato pancakes, you can prevent scraped knuckles by telling your kids to stop grating the potatoes before they get to the end of the potato.
Delicious, Crispy Potato Pancake Recipe
Potato Pancake Ingredients
- 5 pounds baking potatoes, peeled
- 3 large eggs
- 1 large onion, finely minced
- 2 tablespoons matzoh meal or flour (optional)
- Kosher or coarse salt and freshly ground black pepper
- 1 to 1.5 cups olive oil
- 4 tablespoons (1⁄2 stick) unsalted butter (optional, but recommended)
- Applesauce and sour cream, for serving
How To Make Potato Pancakes:
1. Using a food processor or a handheld box grater, grate the potatoes using the large-hole blade or side of the grater. Place the grated potatoes in a large mixing bowl. Let them sit while they release their liquid, about 10 minutes.
2. In another large bowl, mix the eggs and onion. Using your hands, grab a handful of the grated potato and squeeze it over the bowl of potatoes, pressing out as much liquid as possible. Put the squeezed potatoes in the bowl with the egg mixture. Repeat until all of the potatoes have been squeezed and added to the bowl with the egg mixture.
3. Stick your finger into the liquid left in the bowl that held the grated potatoes. You’ll feel a firm layer of potato starch at the bottom. What you need to do is carefully pour off the liquid from the starch and then scrape up all of that valuable starch from the bottom of the bowl and mix it well with the egg and potato mixture (best to use your hands). This natural starch helps bind the potatoes together. If there is only a tablespoon or two of the starch, you’ll also want to blend in the matzoh meal or flour. Season the potato mixture with salt and pepper to taste (be liberal, the pancakes will be quite bland without enough seasoning).
4. Heat a couple of tablespoons of olive oil and a teaspoon or so of butter, if using, in a large skillet (or use two large skillets to make the cooking go faster) over medium-high heat until the butter has melted and the fat is hot. Swirl the pan and then add spoonfuls of the potato pancake mixture, as big or small as you wish, and gently press them into round flat shapes. Cook the potato pancakes until they are golden brown and crisp, 4 to 5 minutes on each side. You’ll need to keep a close eye on the heat; too low and the potato pancakes won’t brown properly, too high and the oil will start smoking. Adjust the heat as needed. If you use a deep dryer, the perfect oil temperature is 375 degrees F.
5. Drain the potato pancakes briefly on paper towels over a baking sheet or wire rack. Then, transfer the crispy pancakes to a serving platter. Repeat with the remaining potato mixture, adding more oil and butter as necessary.
Serve with apple sauce and sour cream for dipping! These are a huge hit and you will have requests for these again and again! What are your favorite ways to enjoy this crispy potato fritter?
Printable Potato Pancake Recipe Card
Crispy Potato Pancakes Recipe
Ingredients
- 5 pounds baking potatoes, peeled
- 3 large eggs
- 1 large onion, finely minced
- 2 tablespoons matzoh meal or flour (optional)
- Kosher or coarse salt and freshly ground black pepper
- 1 to 11⁄2 cups olive oil
- 4 tablespoons (1⁄2 stick) unsalted butter (optional, but recommended)
- Applesauce and sour cream, for serving
Instructions
- Using a food processor or a handheld grater, grate the potatoes using the large-hole blade or side of the grater. Place the grated potatoes in a large bowl and let them sit while they release their liquid, about 10 minutes.
- In another large bowl, mix the eggs and onion. Using your hands, grab a handful of the grated potato and squeeze it over the bowl of potatoes, pressing out as much liquid as possible. Put the squeezed potatoes in the bowl with the egg mixture. Repeat until all of the potatoes have been squeezed and added to the bowl with the egg mixture.
- Stick your finger into the liquid left in the bowl that held the grated potatoes. You’ll feel a firm layer of potato starch at the bottom. What you need to do is carefully pour off the liquid from the starch and then scrape up all of that valuable starch from the bottom of the bowl and mix it well with the egg and potato mixture (best to use your hands). This natural starch helps bind the potatoes together. If there is only a tablespoon or two of the starch, you’ll also want to blend in the matzoh meal or flour. Season the potato mixture with salt and pepper to taste (be liberal, the pancakes will be quite bland without enough seasoning).
- Heat a couple of tablespoons of olive oil and a teaspoon or so of butter, if using, in a large skillet (or use two large skillets to make the cooking go faster) over medium-high heat until the butter has melted and the fat is hot. Swirl the pan and then add spoonfuls of the potato mixture, as big or small as you wish, and gently press them into round flat shapes. Cook the potato pancakes until they are golden brown and crisp, 4 to 5 minutes on each side. You’ll need to keep a close eye on the heat; too low and the potato pancakes won’t brown properly, too high and the oil will start smoking. Adjust the heat as needed.
- Drain the potato pancakes briefly on paper towels and transfer them to a serving platter. Repeat with the remaining potato mixture, adding more oil and butter as necessary.
Nutrition Facts
Crispy Potato Pancakes Recipe
Serves: 10
|
Amount Per Serving: 3 pancakes
|
||
|---|---|---|
| Calories | 876.04 kcal | |
| % Daily Value* | ||
| Total Fat 76.77 g | 116.9% | |
| Saturated Fat 13.33 g | 65% | |
| Trans Fat 0.19 g | ||
| Cholesterol 68.79 mg | 22.7% | |
| Sodium 781.05 mg | 32.5% | |
| Total Carbohydrate 43.76 g | 14.3% | |
| Dietary Fiber 3.48 g | 12% | |
| Sugars 2.15 g | ||
| Protein 7.15 g | ||
| Vitamin A 7.31 % | Vitamin C 15.61 % | |
| Calcium 5.0 % | Iron 15.37 % | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Family Focus Blog
A Jewish potato pancake, commonly known as a latke, is a traditional dish associated with Ashkenazi Jewish cuisine. Latkes are typically made from grated potatoes, onions, eggs, and flour or matzo meal. They are seasoned with salt and pepper, then fried in oil until crispy and golden brown. They can be served with a variety of toppings, such as sour cream, applesauce, or even smoked salmon.
I hope you enjoy this recipe for delicious, crispy potato pancakes. For more yummy recipes from Katie Workman, check out themom100.com
Related Posts:
Jackson says
My brother recommended I might like this web site. He was totally right.
This post actually made my day. You cann’t imagine simply how much time I had spent
for this savory pancake recipe! Thanks!
Alanna says
I enjoyed the extra crispy edges. This is a sort of clever recipe! I like a dollop of sour cream on mine.
Keep up the superb works guys I’ve included you guys to blogroll.