Possibly The Best Potato Pancakes You Will Ever Eat

Potato pancakes or potato latkes are one of the ultimate comfort foods that are steeped in tradition and always provide memories of being with family around the kitchen table. I know we are all trying to eat a little healthier after the holidays, but…let’s face it…you can’t help but treat yourself once in a while. These potato latkes are perfect for a cold night where you need something warm to eat and fill you up.They are crispy on the outside and soft on the inside. Truly, it’s food that feeds the soul. Serve them up traditionally with applesauce and cool sour cream. It may sound like an unusual combination, but the taste is incredible. This recipe came from a close relative who introduced me to the right way to make potato pancakes at her Hanukkah party. In the past, I had tried them at home and they either had too much liquid or burned very easily on the outside without getting cooked on the inside. Get ready, PantryHounds. This recipe is perfect every time and…dare I say… might just be some of the best potato pancakes you will ever taste. The crazy part is, the ingredients are super simple! Also, these go very well with a nice roast chicken and some oven roasted carrots.

potato pancakes

Ingredients

6 medium potatoes
1 small onion
2 eggs
1 tsp salt
¼ pepper
1/2 tsp baking powder
3 Tbsp flour
Canola Oil

potato pancake mix

Procedure

Procedure:

  1. Peel potatoes and onions, cut into chunks and set aside
  2. Using large food processor, place potato and onions inside and run on high until thoroughly minced, almost pureed.
  3. Move mixture to a large bowl and let stand for 10 minutes.
  4. Liquid will form on the top of this mixture. Here is the trick! Blot this liquid with paper towels until very little liquid remains at all.
  5. Add the eggs, salt, pepper, baking powder and flour to the mixture. Stir thoroughly.
  6. In a large skillet, pour in enough canola oil to coat the entire bottom, about ¼ inch deep. You want there to be enough oil to fry in.
  7. Warm the oil over medium high heat. When hot, take a slotted spoon and scoop one portion of potato mixture and carefully place into the pan. It should bubble. You can fit 3-4 in one pan.
  8. Watch these little latkes carefully! They will brown around the edges. Flip them carefully and continue to flip occasionally until thoroughly browned on all sides.
  9. Remove to a plate lined with paper towels to absorb oil.
  10. Serve with applesauce and sour cream for dipping and enjoy!

 

Beth

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