Potato Pancakes
Crispy, golden potato pancakes made with freshly grated potatoes, onions, and seasonings. These traditional latkes are fried until crispy and served with applesauce and sour cream for a delicious comfort food dish.
Ingredients
- •4 whole large baking potatoes (about 4 lb)
- •3 tbsp all-purpose flour
- •½ tsp baking powder
- •1 dash ground cinnamon
- •1 pinch freshly ground black pepper
- •¼ cup minced onion
- •2 whole large eggs, beaten
- •2 cup neutral oil
- •1 tsp Kosher salt
- •1 cup applesauce
- •1 cup sour cream
Cooking Instructions
- 1.
Preheat oven to 350°.
5 min
- 2.
Peel potatoes and place in cold water.
10 min
- 3.
In a small bowl, combine flour, baking powder, cinnamon, and pepper to taste. Set aside.
3 min
- 4.
Pat potatoes dry and grate on the large holes of a grater. (Long grated shreds are best.)
15 min
- 5.
Place grated potatoes in a large bowl, add onion, and toss. Add flour mixture and toss, breaking up clumps. (This may take a bit of time, as the dry ingredients must be well distributed.) Add eggs and combine well.
10 min
- 6.
In a large nonstick skillet, heat about 1" oil over high heat. Test heat by carefully dropping a little piece of potato in the oil. If it bubbles violently, the oil is ready.
5 min
- 7.
Using a slotted spoon, place spoonfuls of potato mixture (drained of excess liquid) into oil. Fry until just golden, about 2 minutes on each side. (They will not be cooked through.) Drain on paper towels. Continue until all potato mixture is used. Note: As you get toward the bottom of the bowl, the potatoes will be wetter. They will need to be pressed and will take a bit longer to cook. Arrange latkes on a baking sheet; transfer to oven and bake for about 10 minutes on each side. They will turn a rich golden brown. Season with salt to taste. Serve with applesauce and sour cream, if desired.
45 min
