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, for sharing this potato pancake recipe with us. These are grated potato pancakes along the lines of classic Jewish potato pancakes, or potato latkes.
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 Crispy 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
I hope you enjoy this recipe for delicious, crispy potato pancakes. For more yummy recipes from Katie Workman, check out themom100.com