Potato Pancakes
Few dishes are as universally beloved as the humble potato pancake. Whether you call them latkes, draniki, or kartoffelpuffer, these crispy delights represent the epitome of comfort food. Made with just a handful of pantry staples, potato pancakes are a testament to the fact that simple ingredients, when treated right, can yield truly extraordinary results.
Ingredients
- 2 lbs russet potatoes peeled (900g)
- 1 medium onion grated (1/2 cup)
- 2 large eggs
- 1/4 cup all-purpose flour 30g
- 1 tsp salt
- 1/2 tsp black pepper
- Vegetable oil for frying
Instructions
- Grate the potatoes using the large holes of a box grater or a food processor. Immediately transfer the grated potatoes to a large bowl of cold water to prevent browning.
- Drain the potatoes and wrap them in a clean kitchen towel or cheesecloth. Squeeze out as much excess liquid as possible.
- Transfer the squeezed potatoes to a large bowl. Add grated onion, eggs, flour, salt, and pepper. Mix well to combine.
- Heat about 1/4 inch of vegetable oil in a large skillet over medium heat.
- Drop heaping tablespoons of potato mixture into the hot oil, flattening slightly with the back of a spoon.
- Fry for 3-4 minutes per side, or until golden brown and crispy.
- Transfer cooked pancakes to a paper towel-lined plate to drain excess oil.
- Serve hot with applesauce, sour cream, or your favorite toppings.