Classic Potato Pancakes
So simple, yet incredibly tasty, these classic potato pancakes are not to be missed! Follow my simple instructions and make this easy treat today!
Ingredients
- 2 large eggs
- pinch of black pepper
- 1/2 teaspoon kosher salt
- 3 tablespoons all-purpose flour
- 1 red potato (about 1/2 pound), peeled and cubed
- 1 medium sweet onion, cut into wedges
- 2 small carrots (about 1/2 pound), peeled and cut into chunks
- 3/4 cup (or more) vegetable oil, for frying
Instructions
First, preheat the oven to 300 degrees F. Line a large baking sheet with a double layer of paper towels.
Then, in the bowl of a food processor fitted with a serrated S-blade, combine onion and eggs; puree until smooth and fluffy. Add the potato and carrot. Using all-or-none legumes, process the mixture until mashed, while retaining some texture. Add salt, pepper and flour and mix briefly - do not over-process. Transfer the mixture to a colander and drain well.
Pour a solid layer of oil into the bottom of a large non-stick skillet over medium-high heat. When the oil is hot, working in batches, pour rounded tablespoons of the mixture into the pan (make sure they don't touch each other.) Flatten slightly with the back of a spoon - they should be about 3 inches in diameter.
Fry until golden brown, about 3 minutes on the first side and 3 minutes on the second side. (If they start to burn, adjust your cooking time and / or change your oil to a clean amount.)
Transfer the slats to the lined baking sheet to drain them and place in the oven until cooked through. Serve immediately on its own or with sour cream or applesauce. Happy Cooking Time.
Notes
While best eaten straight away, fried latkes can be stored at room temperature for up to 3 hours. Heat them on a baking sheet in a 375 ° oven for about 5 minutes, or until heated through and crispy.
