These crispy potato pancakes, or latkes, are a perfect treat that’s crunchy on the outside and tender on the inside. Made with simple ingredients like potatoes, egg, cornstarch, and breadcrumbs, these potato patties are seasoned with paprika, black pepper, and salt for a flavorful bite. Whether you’re serving them for breakfast, lunch, or dinner, these potato pancakes are easy to make and utterly delicious. They’re perfect on their own or paired with your favorite dipping sauce, such as sour cream, ketchup, or applesauce. Garnished with fresh parsley, they make a beautiful and tasty addition to any meal.
Potato pancakes are a classic comfort food that has been enjoyed for generations. They’re versatile and can be customized with various fillings and toppings. This recipe creates crispy golden pancakes with a light, soft center, making them a great dish to serve at family gatherings, holiday meals, or as a quick snack for any time of the day.
Preparation Time
- Active Preparation: 15 minutes
- Cooking Time: 15 minutes
- Total Time: 30 minutes
- Servings: 4-6
Ingredients
- 2 potatoes (around 500 grams total), peeled and grated
- Salt (to taste) – about 2 pinches
- 1 teaspoon paprika
- Black pepper (to taste)
- Fresh parsley (chopped, for garnish – optional)
- 2 tablespoons cornstarch
- 1 egg, beaten
- Breadcrumbs (enough for coating)
- Vegetable oil (for frying)
Directions
Step 1: Grate the Potatoes
- Peel the potatoes and grate them using the coarse side of a box grater or the pulse function of a food processor.
- After grating, place the potatoes into a large bowl.
Step 2: Season and Combine
- Add salt, paprika, and black pepper to the grated potatoes. Mix thoroughly, ensuring that the seasonings are evenly distributed. Taste the mixture and adjust the seasonings as needed.
Step 3: Optional: Squeeze Out Excess Moisture
- If the potato mixture seems too wet, use a clean kitchen towel or cheesecloth to squeeze out some of the excess moisture. This will help ensure that the pancakes get crispy during frying.
Step 4: Bind the Mixture
- Stir in the cornstarch and the beaten egg. The cornstarch acts as a binder, helping the potato pancakes hold together and crisp up while frying.
Step 5: Set Up the Breading Station
- Prepare three shallow bowls or plates:
- In the first bowl, add a thin layer of flour for a lighter texture (optional).
- In the second bowl, add the beaten egg.
- In the third bowl, place the breadcrumbs. For an extra crispy exterior, you can use panko breadcrumbs.
Step 6: Heat the Oil
- Heat a pan with enough oil for shallow frying (about 1/4 inch deep) over medium heat. You want the oil hot enough to fry the patties, but not so hot that they burn.
Step 7: Form and Bread the Potato Patties
- Take a heaping tablespoon of the potato mixture and form it into a small patty. You can flatten them slightly for even cooking.
- Dredge the patty in the flour (if using), dip it into the beaten egg, and then coat it in the breadcrumbs, pressing gently to ensure the coating is even.
Step 8: Fry the Potato Pancakes
- Carefully add the breaded potato patties to the hot oil, making sure not to overcrowd the pan. Overcrowding can reduce the oil temperature, causing the pancakes to be greasy.
- Fry the potato patties for 2-3 minutes per side, or until golden brown and cooked through. Use a toothpick or fork to check the center—if it comes out clean, the pancakes are done.
Step 9: Drain and Serve
- Once the pancakes are golden brown, transfer them to paper towels to drain excess oil.
- Serve the crispy potato pancakes hot with your favorite dipping sauce, such as ketchup, sour cream, or applesauce. Garnish with chopped fresh parsley for an extra touch of color and flavor.
Nutritional Facts (Per Serving)
- Calories: 210 kcal
- Protein: 4 g
- Carbohydrates: 26 g
- Fat: 12 g
- Fiber: 2 g
- Sugar: 2 g
- Sodium: 300 mg
The Origins and Popularity of This Recipe
Potato pancakes, commonly known as latkes in Jewish cuisine, have a rich and storied history. The origins of latkes date back to Eastern Europe, where potatoes were a staple food and were often used to create hearty, filling dishes. Traditionally eaten during Hanukkah to celebrate the miracle of the oil, latkes have become a symbol of Jewish culinary tradition. The dish has evolved over time, with variations appearing in many cultures around the world. In some countries, potato pancakes are served as part of breakfast or brunch, while in others, they are enjoyed as a savory snack or side dish.
The popularity of potato pancakes lies in their simplicity and versatility. They are made with basic ingredients that are inexpensive and easy to find, making them accessible to people of all ages and backgrounds. The crispy exterior and soft interior, paired with a variety of fillings and toppings, makes these pancakes a universally loved dish. Whether served with a dollop of sour cream, applesauce, or a savory dip, potato pancakes remain a timeless favorite around the world.
Why You’ll Love This Recipe
These crispy potato pancakes are the perfect combination of flavor and texture. The light, fluffy interior is complemented by a golden, crispy exterior that’s irresistible. The use of paprika and black pepper adds a savory depth to the flavor, while the grated potatoes provide a soft, satisfying bite. Whether you enjoy them as a snack, appetizer, or side dish, they’re sure to become a new favorite in your recipe repertoire. Plus, they’re quick and easy to make, making them perfect for busy weeknights or impromptu gatherings.
Health Benefits of This Recipe
While potato pancakes are traditionally fried, this recipe offers a relatively healthy option when prepared with the right ingredients and in moderation. Potatoes are a great source of potassium, fiber, and vitamin C, which support heart health and digestion. The addition of fresh parsley adds antioxidants and vitamins, further boosting the nutritional value of the dish. Using cornstarch and egg to bind the ingredients also provides some protein and helps the patties hold together without relying on excessive amounts of flour or fat. When served with a light dipping sauce or a side of vegetables, these potato pancakes make for a balanced meal.
Serving Suggestions
Potato pancakes are incredibly versatile and can be served in many different ways. Here are a few ideas:
- Classic Toppings: Serve with sour cream or applesauce for a traditional touch.
- Savory Dip: Pair with a tangy mustard dip or a creamy ranch dressing.
- Breakfast: Serve alongside scrambled eggs and bacon for a hearty breakfast.
- Side Dish: Serve with roasted meats, such as chicken or beef, for a filling side dish.
- Vegetarian Meal: Pair with a fresh green salad or sautéed vegetables for a light, vegetarian meal.
Tips
- For Extra Crispiness: Use panko breadcrumbs or even crushed cornflakes for an ultra-crispy crust.
- Don’t Overcrowd the Pan: Fry the pancakes in batches to ensure they cook evenly and get crispy without becoming greasy.
- Let the Oil Heat Up: Make sure the oil is hot enough before frying. If it’s too cold, the pancakes may absorb excess oil and become soggy.
- Storage: Leftover potato pancakes can be stored in an airtight container in the fridge for up to 2 days. Reheat them in a skillet or oven for the best texture.
Variations to Try
- Cheese Stuffed Latkes: Add shredded cheese to the potato mixture before frying for a cheesy, savory version of latkes.
- Sweet Latkes: Mix in a bit of cinnamon and sugar for a sweeter version, and serve with maple syrup.
- Herb-Infused: Add fresh herbs like rosemary, thyme, or chives to the potato mixture for an extra burst of flavor.
Conclusion
These crispy potato pancakes are a simple yet delicious dish that everyone will love. The perfect combination of crispy, golden exterior and soft, flavorful interior makes them a timeless classic. Whether you enjoy them with a savory dip, a dollop of sour cream, or just as they are, these potato pancakes will quickly become a family favorite. Try them today and discover why this dish has remained so beloved throughout the years.
Frequently Asked Questions (FAQ)
Q: Can I make these potato pancakes ahead of time?
A: Yes, you can prepare the mixture ahead of time and refrigerate it. You can also fry the pancakes in advance and reheat them in the oven when ready to serve.
Q: Can I freeze potato pancakes?
A: Yes, you can freeze the cooked potato pancakes. Place them on a baking sheet in a single layer and freeze them. Once frozen, transfer them to an airtight container or freezer bag. Reheat in the oven for best results.
Q: Can I bake these potato pancakes instead of frying them?
A: Yes, you can bake them at 400°F (200°C) for about 20 minutes, flipping halfway through. While they may not be as crispy as the fried version, they will still be delicious.
Q: Can I use sweet potatoes instead of regular potatoes?
A: Yes! Sweet potatoes will give these pancakes a slightly different flavor, but they will still work beautifully. You may need to adjust the seasoning slightly to complement the natural sweetness of the sweet potatoes.