How To Make Simple Classic Potato Pancake Recipe
This potato pancake recipe is so easy. Everybody can try this recipe, because we can make it in just 20 to 25 minutes and enjoy it. First time potato Hash Brown eat in our friend’s home i like very much this pancakes and its taste so delicious. I strongly believe if you try this recipe one time in our home you like it because it tastes so good, because when we will make this recipe in our home we will use pure ingredients then homemade potato pannakokes will taste more delicious.
This potato cake is at least one a week we make in our home, because everybody likes this recipe in our home. This is one of those recipes that, in my opinion, every family should have. There are only a few standard ingredients needed for this recipe of potato simple pancakes, and I have never met someone who doesn’t enjoy them. Children adore these! For breakfast, you can toss them with a dollop of this Creamy Mushroom Sauce; for a delicious vegetarian supper, drizzle it over them liberally.
Classic Potato Pancake
Ingredients
- 5 large russet potatoes
- 2 medium onion
- 3 eggs
- 50 g all-purpose flour
- sea salt or to taste
- pepper or to taste
- vegetable oil for frying
Instructions
- Peel and chop the potatoes and onion if you plan to use a food processor. After adding the vegetables to the food processor, process for about two minutes, or until the potatoes appear “grated” and there are no more lumps. Peel and grate the potatoes and onion if you’re using a grater.
- Squeeze as much liquid as possible from the potato mixture using a kitchen towel or fine strainer and transfer it to a mixing bowl.
- Throw away the liquid. After you drain the liquid, you’ll notice white powder at the bottom of the bowl. You should save it since it is potato starch and gives the pancakes texture.
- Put the potato mixture back into the bowl, then whisk in the eggs, flour, salt, and pepper.
- In a large, nonstick skillet, heat up some vegetable oil over medium heat. Spread out a spoonful of the potato mixture as you add it. Fry the pancakes for two to three minutes on each side, or until they are brown and crispy.
- After putting the pancakes on a paper towel to soak up any extra oil, EAT!
Nutrition Facts
| Nutrient | Amount |
| Serving | 103g |
| Calories | 367 kcal |
| Carbohydrates | 78g |
| Protein | 15g |
| Fat | 4g |
| Saturated Fat | 3g |
| Polyunsaturated Fat | 2g |
| Monounsaturated Fat | 2g |
RATING 4.9 (58)
Why I love this recipe
These pancakes are always delicious, and I’ve probably made them over a thousand times in my life. This is how to make it:
- Tested. I prepare it on a weekly basis.
- Quick. Completed in less than 30 minutes!
- Simple. Just five components.
- Filling. It will continue to fill you up.
- Tasty. Yes, indeed! It tastes really good.
Which Potatoes Are The Best?
Because russet potatoes have a high starch content, I suggest using them for this recipe. You can use Katahdin or Yukon Gold in place of russets. If you want to learn more, have a look at this Guide To Every Type Of Potato You Need To Know. While it used to be necessary to grate the potatoes, a food processor can now accomplish the same task, saving you both time and effort. my best pancake in simple Dutch pancake is favorite.
Prepare Potato Pancakes In Advance?
While eating these potato pancakes straight from the skillet is the best experience, you can freeze them and they will still turn out just as delicious. Cook the potato pancakes all the way through, then allow them to cool completely. After they have cooled, arrange them in a single layer on a baking sheet and freeze for a minimum of two hours, or until solid. Spoon the pancakes from the freezer into freezer-safe bags. Before serving, reheat the oven to 455 degrees Fahrenheit. Place the frozen latkes in a single layer on baking sheets, and bake for approximately 16 minutes.
Difference Potato Pancakes and latkes?
Potato Pancakes and Latkes are fairly similar. In essence, they are oil-fried potato fritters. Potatoes and eggs are the primary ingredients in both latkes and pancakes. But latkes also contain baking powder, matzo meal, and occasionally even milk. These are not typically found in potato classic pancakes. Mashed potatoes, both raw and cooked, can be used to make potato easy pancakes.
How to make potato pancake
Ingredients you need
- otatoes. Because russet potatoes bind and crisp up well, they are the ideal potato for potato simple pancakes. Gold potatoes from Yukon are denser. In addition to being high in potassium, manganese, vitamin B6, and vitamin C, potatoes are also high in carbs and fiber.
- Eggs. The secret ingredient that keeps everything together in potato classic pancakes.
- White Whole Wheat Flour. Since whole wheat contains more fiber and protein than all-purpose flour, one of my subtly healthy substitutions is white whole wheat flour for all-purpose flour.
- Seasoning. Potatoes are fairly bland by themselves and need to be seasoned. Their perfect savory flavor comes from plenty of salt, freshly ground black pepper, and onion powder. No more bad breath from garlic after eating my potato pancakes!
- Canola Oil. For pan frying, an oil with a high smoke point and a neutral flavor is ideal.
- Yogurt. I could totally make a living selling Greek yogurt. It is an obvious and healthful alternative to sour cream, with a protein boost and no fat.
The Directions
- Peel and chop the potatoes and onion if you plan to use a food processor. After adding the vegetables to the food processor, pulse it for about two minutes, or until the potatoes appear “grated” and there are no more lumps.
- Squeeze as much liquid as possible from the potato mixture using a kitchen towel or fine strainer and transfer it to a mixing bowl.
- Throw away the liquid. After you drain the liquid, you’ll notice white powder at the bottom of the bowl. You should save it since it is potato starch and gives the pancakes texture.
- Put the potato mixture back into the bowl and season with salt and pepper. Also add the eggs and flour.
- Mix everything well.
- In a large, nonstick skillet, heat up some vegetable oil over medium-high heat. Spread out a spoonful of the potato mixture as you add it. Fry the pancakes for 3 to 4 minutes on each side, or until they are golden brown and crispy.
- To absorb extra oil, place the pancakes on a paper towel. Accompany with Easy Mushroom Sauce, fresh salad, or sour cream.
How to Serve Potato Pancakes
Warm potato pancakes can be served as the main course for dinner, accompanied by any of the following simple sides and toppings:
- Sour cream or plain yogurt
- Applesauce
- Chives or green onions
- Maple syrup
- Fresh berries
- Sauteed mushrooms
- Smoked salmon
- Cucumber Salad
- Fried Cabbage with Apples and Onions
FAQs
How are potato pancakes preserved?
You can keep leftover potato pancakes in the fridge for up to two days if you place them in an airtight container lined with paper towels to absorb any excess oil. Use an air fryer or the oven to reheat.
Can potato pancakes be frozen?
You can freeze potato pancakes for up to two months. Lay flat on a baking sheet, place in the freezer for 30 minutes, and then transfer to a freezer-safe zip top bag to initiate flash freezing. Warm up straight from frozen in an oven set to 400 degrees Fahrenheit for 15 to 20 minutes.
How do you keep potato pancakes from sticking?
After preheating a large, heavy skillet or cast iron pan to medium heat, add enough oil to cover the pan’s bottom, about ¼ inch thick. Using a skillet such as this one requires that the pan be heated to a high temperature and that the oil be heated as well before adding the batter.
Where do potato pancakes originate from?
Potato pancakes have broader origins, even though Hanukkah is often associated with them among Americans. They originated in Germany and other eastern European countries. Food for peasants in Poland, Russia, and Austria. Potatoes were a staple food because they were inexpensive, widely available, and simple to store. This called for creative potato recipes.
What is another name for potato pancakes?
How Do Latkes Work? A potato pancake or fritter known as a latke is a staple of Ashkenazi Jewish cooking. The dish can be made with grated, shredded, or mashed potatoes and is traditionally served during Hanukkah. Shredded russet potatoes, all-purpose flour, an egg, an onion, and salt are the ingredients of this delicious recipe.
