Potato pancakes are known by several names based on country, including latkes, boxty, and raggmunk. They originated as peasant food in European countries including Germany, Austria, Russia, and Poland. Potatoes were a staple food that was cheap, plentiful, and easy to store, so many dishes using the vegetable were created. This dish is also enjoyed as an appetizer in Ireland. Like other ethnic recipes, it was brought to America by immigrants. Potato pancakes consist of grated potatoes and onion bound together with egg and flour before being fried to a crisp golden-brown. They are often served as a side dish or appetizer with possible sweet or savory toppings such as applesauce or sour cream.
Recipe Servings: 8
Ingredients
- 4 large russet potatoes
- 1 medium onion
- 2 eggs, beaten
- ¼ cup all-purpose flour
- Salt, to taste
- Ground black pepper, to taste
- Oil, as needed for frying
Directions
- Peel the potatoes and onion and grate them.
- Place the grated potatoes and onion is a fine strainer and press most of the liquid out into a bowl. Cheesecloth or a kitchen towel can be used if a strainer is not available.
- Discard the liquid in the bowl. A white powder will be left on the bottom and this should be kept. It is potato starch and gives the pancakes texture.
- Return the potato and onion mixture to the bowl with the potato starch on the bottom.
- Add the eggs, flour, salt, and pepper. Mix until well combined.
- Pour oil to a depth of about ½ an inch in a large skillet and set it over medium heat.
- Add a scoop of the potato mixture to the hot oil and flatten it out slightly using a fork. Repeat this until the skillet is full, but not crowded. Most likely you will need to cook several batches.
- Fry the pancakes for about 2–3 minutes on each side until they are crispy and brown.
- Transfer the pancakes to paper towel to remove excess oil and serve immediately.
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