Perfect Potato Pancakes is a delightfully simple recipe from Eastern Europe especially Poland and the Ukraine. Potato Pancakes are lovely and crispy when served hot with sour cream, yoghurt or apple sauce. Serve as both a main dish and a side dish.
Potato pancakes, known by many names around the world—latkes, draniki, boxty, and more—are a beloved dish that jumps cultures and cuisines. Their simplicity, versatility, and comforting nature make them a staple in many households, especially during special occasions and holidays.
At their core, potato pancakes are made from grated potatoes mixed with a binding ingredient, typically eggs and flour, and then fried to a golden perfection. The result is a crispy exterior encasing a tender, flavourful interior. This humble dish has been enjoyed for centuries, with each culture adding its unique twist.
Origins and Variations
The origins of potato pancakes are diverse, with various cultures claiming their own version of the recipe. In Eastern European Jewish cuisine, latkes are traditionally eaten during Hanukkah. They symbolise the miracle of the oil that burned for eight days. Latkes are often made with onions for added flavour and served with applesauce or sour cream.
In Belarus, Russia, and Ukraine, draniki are a common comfort food, sometimes made with additional ingredients like onions and garlic. The Irish have boxty, a type of potato pancake that includes both grated and mashed potatoes. The result is a unique texture. Germans enjoy Kartoffelpuffer, often served with applesauce or even smoked salmon and crème fraîche for a gourmet touch.
The Perfect Potato Pancake
Creating the perfect potato pancake requires attention to a few key details. The type of potato used can significantly impact the texture. Starchy varieties like Russets are ideal as they yield a crispier result. Grating the potatoes finely and then removing excess moisture by pressing or squeezing is crucial to achieving a crispy pancake.
The binding mixture, usually eggs and a bit of flour, should be just enough to hold the potatoes together without making the mixture too dense. Seasoning with salt and pepper is essential, but many recipes also call for the addition of finely chopped onions or garlic for extra depth of flavour.
Cooking and Serving
Frying potato pancakes is an art in itself. The oil must be hot enough to sear the outside quickly. This creates that coveted golden crust while allowing the inside to cook through. This usually requires a medium-high heat and careful attention to avoid burning.
Potato pancakes are incredibly versatile when it comes to serving. They can be a hearty breakfast dish, topped with eggs and accompanied by bacon. As an appetiser or side dish, they pair wonderfully with a variety of toppings. These include from the traditional applesauce and sour cream to more modern twists like avocado or smoked salmon.
For a festive touch, consider serving potato pancakes as part of a holiday feast, garnished with a dollop of crème fraîche and a sprinkle of chives or caviar. The possibilities are endless, and the adaptability of potato pancakes means they can be tailored to suit any meal or occasion.
A Comforting Classic
Potato pancakes are more than just a dish; they are a connection to history and culture, a reminder of family traditions, and a symbol of comfort and home. Whether you’re preparing them for a holiday celebration or a simple weeknight dinner, the humble potato pancake brings a sense of warmth and nostalgia to the table.
In a world that constantly evolves, the timeless appeal of potato pancakes remains, proving that sometimes the simplest dishes are the most cherished. So next time you’re in the kitchen, consider whipping up a batch of these crispy, golden delights and enjoy a taste of culinary history that spans the globe.
Perfect Potato Pancakes
A simple recipe that produces crispy pancakes ideal for dipping with sour cream.
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Servings: 4 People
Calories: 441kcal
Ingredients
- 2 large eggs free range
- 5 large baking potatoes russets are best
- 1 medium onion peel/finely slice
- ¼ cup all purpose flour
- ½ tsp salt
- ½ tsp ground pepper
- ½ tsp cayenne pepper optional
- 3 tbsp vegetable oil
Instructions
- Peel the potatoes and onion and finely grate. If using a food processor use the grater attachment. Which ever one you use you want to make sure that there are no lumps left.5 large baking potatoes, 1 medium onion
- Transfer the grated vegetables into a tea towel. Lift up the four corners and twist the towel squeezing as much liquid out as possible. Soggy vegetables means soggy pancakes!!
- Transfer the grated vegetables to a mixing bowl and add the eggs, flour, salt and pepper and thoroughly mix together. If you are using cayenne as well then add it now.
- Place a large frying pan over a medium heat and add the vegetable oil.3 tbsp vegetable oil
- When the oil is hot, add a spoonful of the mixture to the pan gently spread it out a little to the size and thickness you want.
- Fry for about 2 minutes each side or until the pancake is crispy and brown depending on how thick you have them.
- When cooked transfer to kitchen paper to drain and oil and serve with toppings of your choice.
Nutrition
Calories: 441kcal | Carbohydrates: 92g | Protein: 14g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 93mg | Sodium: 351mg | Potassium: 2015mg | Fiber: 7g | Sugar: 4g | Vitamin A: 246IU | Vitamin C: 29mg | Calcium: 83mg | Iron: 5mg