Crispy and Golden Potato Pancakes Recipe: Just Like Grandma’s, but Better

If you're craving comfort food that’s crispy on the outside, soft and fluffy on the inside, these potato pancakes are a must-try! Each bite brings that perfect balance of crunchy golden crust and tender potato goodness, just like Grandma used to make. Whether you’re serving them up for breakfast or as a savory side, these pancakes are a crowd-pleaser and incredibly easy to make at home.

Photo byRecipes By Lisa

I discovered this amazing recipe on the Recipes by Lisa Facebook page, and I couldn’t wait to share it with you. Trust me, you’ll be making these over and over again!

A Trip Down Memory Lane

Potato pancakes have always held a special place in my heart, reminding me of cozy mornings at home, with the smell of frying potatoes filling the kitchen. This recipe takes me right back to those comforting moments. It’s incredibly simple but oh-so-satisfying. The trick to getting the perfect crispiness lies in squeezing out as much liquid as possible from the grated potatoes before frying, and I’ll walk you through every step of the process to make sure yours turn out just right.

Cultural Origins

Potato pancakes, also known as latkes in Jewish cuisine, have been a beloved dish across various cultures, from Eastern European to German kitchens. They’ve become a versatile food enjoyed by many, often served with traditional toppings like sour cream or applesauce. But don’t be afraid to get creative with your toppings – these pancakes are delicious any way you serve them!

Ingredients:

• 4 medium russet potatoes, peeled and grated
• 1 small onion, grated
• 2 large eggs, lightly beaten
• 1/4 cup all-purpose flour
• 1/2 tsp baking powder
• Salt and pepper to taste
• 1/4 cup vegetable oil for frying
• Sour cream or applesauce for serving (optional)

Directions:

1. Prepare the Potatoes: After grating the potatoes, squeeze out as much liquid as possible using a clean kitchen towel. This is essential for achieving that perfect crispiness.
2. Mix the Batter: In a large bowl, combine the grated potatoes, grated onion, eggs, flour, baking powder, salt, and pepper. Stir well to ensure the mixture is evenly combined.
3. Heat the Oil: Pour the vegetable oil into a large skillet and heat it over medium heat. The oil needs to be hot enough for frying but not smoking.
4. Form and Fry: Scoop about 2 tablespoons of the potato mixture for each pancake, flattening them slightly with a spatula. Fry in batches, cooking each side for about 3-4 minutes or until golden brown and crispy.
5. Drain and Serve: Remove the pancakes from the skillet and drain on paper towels to absorb excess oil. Serve hot with sour cream or applesauce for dipping!

Pro Tip:

For an extra burst of flavor, try adding a pinch of garlic powder or even some shredded cheese to the batter before frying. This little twist adds even more crispiness and cheesy goodness!

Pairings and Variations

• Serving suggestions: These pancakes pair wonderfully with savory dishes like scrambled eggs or smoked salmon. For a more traditional option, serve them with a dollop of sour cream or a side of applesauce.
• Variations: You can easily make these potato pancakes gluten-free by swapping the all-purpose flour for a gluten-free alternative, or add shredded zucchini for a vegetable-packed twist!

Call to Action

Did you enjoy this recipe? Let me know how your potato pancakes turned out in the comments below! Don’t forget to share this recipe with your friends and hit that follow button for more delicious recipes just like this one. 🌟