INGREDIENTS
4 russet potatoes, big
1 large onion
14 cup all-purpose flour 2 eggs
12 teaspoon sea salt, or to taste 14 teaspoon pepper, or to taste
2 tbsp. frying vegetable oil
How to Make Traditional Potato Pancakes:
Peel and cube the potatoes and onion if using a food processor. Place the vegetables in a food processor and pulse for about 2 minutes until the potatoes seem “grated” and there are no lumps. Peel and grate the potatoes and onion if using a grater.
Fill a fine sieve or kitchen towel halfway with the potato mixture and squeeze virtually all the liquid into a mixing basin.
Remove the liquid. After you drain the fluid out, you’ll find white powder on the bottom of the dish. It’s potato starch and adds texture to the pancakes, so keep it.
Return the potato mixture to the mixing basin and stir in the eggs, flour, salt, and pepper.
In a large nonstick skillet over medium heat, heat some vegetable oil. Spread a dollop of the potato mixture on top. Fry the pancakes for 2-3 minutes on each side or until crispy and brown.
Place the pancakes on a paper towel to absorb excess oil before serving.
SERVING SUGGESTIONS FOR POTATO PANCAKES
We (Ukrainians) traditionally serve it with sour cream on the side. Many people like to make these pancakes with applesauce or yogurt.
Can potato pancakes be made ahead of time?
Although the ideal way to eat these potato pancakes is directly from the frying pan, you can freeze them when fresh and oh-so-crispy.
Thoroughly cook the potato pancakes before allowing them to cool entirely. Place them on a baking sheet in a single layer and freeze for at least 2 hours or until stiff.
Place the frozen pancakes in freezer-safe bags. Preheat the oven to 450 F when ready to serve. Bake the frozen latkes in a single layer on baking pans for about 15 minutes.
