Potato Pancakes
Submitted by leahbeah
Crispy-edged potato pancakes made from grated raw potatoes with just eggs, onion, and matzo meal. Serve hot with applesauce or sour cream for a classic bite.
YIELD
2 servingsPREP
20 minCOOK
25 minREADY
45 minThese are the real deal latkes: shredded potato, a bit of onion, eggs to bind, and matzo meal for structure. Nothing fancy, just crispy golden perfection.
The trick is draining those grated potatoes well so you get crisp edges instead of soggy middles. Spread the batter thin in the pan and resist the urge to flip too early.
Fry them in hot oil until they’re deeply golden and crunchy on the outside, tender on the inside. Serve immediately with cold applesauce or a dollop of sour cream.
Bonus: they freeze beautifully between sheets of foil and reheat in a hot oven without losing that crunch.
Chef Tips
- Squeeze out as much liquid as possible from the grated potatoes or they’ll steam instead of crisp
- Russet potatoes work best for their high starch content and low moisture
- Keep oil at medium-high heat so pancakes crisp quickly without burning
- Work in batches and don’t crowd the pan or the temperature drops
- Grate potatoes just before cooking to prevent browning
Ingredients
Directions
Peel and grate the raw potatoes; drain off all water.
Put the potatoes into a large bowl and add the onion, eggs and seasoningandgt; add the matzo meal/flour and mix well.
Heat the cooking fat in a medium frying pan.
Drop in the potato mixture, about 1½ tablespoon makes a nice pancake.
Spread the mixture thin to make larger pancakes, makes them lighter and tastier.
Fry until golden brown; turn them over and repeat.
Serve with applesauce or sour cream.
Pancakes can be frozen between sheets of foil and reheated, in the foil, in a 450 degree oven until hot and crisp, about 15 minutes.
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