Potato Pancakes

Potato Pancakes

With roots in Eastern European and Jewish cuisine, potato pancakes make a great side dish for just about any meat or poultry entrée. Larger ones are perfect for a dinner side dish. They can be made bite size and used as a base for any number of toppings (salmon, cheese, sour cream, etc.) for appetizers.

For a crispy pancake, use very hot oil for frying, spread the batter thinly and don’t crowd the pan. It’s better to use two frying pans to speed things along rather than crowd the pancakes.

2 pounds baking potatoes (skin on)
1/2 medium-size onion, coarsely chopped
1  teaspoons coarse (kosher or sea) salt, or to taste
1/2 teaspoon coarse black pepper
1 teaspoon baking powder
1/4 to 1/2 cup all-purpose flour or matzo meal
Duck fat, peanut or vegetable oil, for shallow frying

Coarsely grate the potatoes on a box grater or with the grating blade of a food processor. Squeeze the potatoes as dry as possible (I use a clean dry dishtowel) and place in a large mixing bowl with the rest of the ingredients. Mix well.

Heat the fat in a non-stick pan over medium high heat. When very hot, using a measuring cup as a scoop, carefully place about ¼ to ½ cup of the mixture (depending on the size desired) into the hot fat, spread out thinly and fry till golden brown. Flip and cook the other side till browned and crisp.

Serve hot with sour cream or applesauce.

Using a ¼ cup scoop yield is about 1½ to 2 dozen pancakes

  1. You have a wonderful blog with wonderful pictures.
    I love eating these potato pancakes ever since was a child.
    Thank you🙂

    • Denise
    • December 18th, 2009

    I just made these yesterday into a smaller version as suggested and used them as little appies for a coctail party. I topped mine with little pieces of smoked salmon with 2 capers inside, and offered a dab of sour cream in a bowl on the side. I have 2 friends who can’t eat dairy.

    People raved..and wanted the recipe. Thanks again for your great ideas!

  2. those look absolutely wonderful … better than any latkes I have seen …wow

  3. quite some time ago, i tried to make something like this. and it was a complete failure. too much batter. turned out we were like eating floury dumpling with shredded potato in it.
    yours look great. i bet it must taste good too.

    • tastyeatsathome
    • December 17th, 2009

    Those look delicious – nice and crispy!

  4. Your latkes look gorgeous and sound awesome! We’re eating lots of them this week!

  5. Those are some beautiful latkes!

  6. Duck fat again! Love it – I bet they are so good fried in duck fat. They are beautiful.

  7. looks great!

  8. Beautiful picture. They look fantastic!

  9. Potato is my middle name… what can I say? I’d eat them for breakfast, lunch & dinner. In fact, I often do.

    Fabulous recipe!

    Happy Holidays to you!

  10. I wish you could join us with these on my christmas breakfast how perfect of a side is this! wow….so delicious, and the picture really captures the crispy almost hash brown look!
    I have never had these but with a meat breakfast these have to be fantastic!

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