Crispy Traditional Potato Pancakes
These crispy and golden-brown potato pancakes, also known as latkes, are a delicious traditional dish perfect for Hanukkah or any time you're craving a savory and satisfying bite. Made with grated potatoes and onions, these pancakes are fried until perfectly crisp on the outside and tender on the inside. Serve them hot with a dollop of applesauce or sour cream for a delightful combination of flavors that will surely please your taste buds.
— Constant Cookbook
Ingredients
Instructions
- Preheat oven to 200°F. Place 2 nonstick baking sheets in oven.
- Using box grater or food processor fitted with grating disc, coarsely grate onion and place in colander set in sink. Coarsely grate potatoes, add to colander, and set aside to drain.
- Lightly beat eggs in a large bowl, then whisk in flour.
- Press potatoes and onion to extract as much liquid as possible, then add to egg/flour mixture. Season with salt and freshly ground black pepper. Using wooden spoon or hands, mix well, but do not overwork.
- Heat 1 Tbsp. oil and 1 Tbsp. butter in a heavy-bottomed large skillet over medium-high heat, until hot but not smoking. Drop 4 scant ¼-cup portions of potato mixture into pan and flatten with spatula to form four 3-inch pancakes.
- Fry until bottoms are golden-brown, 4 to 5 minutes, then turn over and fry until golden-brown and crisp, an additional 4 to 5 minutes. Transfer to paper towels to drain; season immediately with salt and pepper. Keep warm on baking sheets in oven while making remaining pancakes.
- Using paper towels, carefully wipe out pan. Add 1 Tbsp. oil and 1 Tbsp. butter and fry 4 more pancakes. Repeat with remaining batter, wiping out pan and adding 1 Tbsp. oil and 1 Tbsp. butter before each batch.
- Serve pancakes hot with applesauce and/or sour cream. Editor's note: This recipe was originally published in July 2006. Head this way for more great Hanukkah food →
Yield
Yield: about 2 dozen pancakes (P)
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