Best 5 Fried Potato Pancakes Recipes
**Potato pancakes**, also known as latkes, are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. Made with grated potatoes, flour, eggs, and seasonings, these crispy pancakes can be served with a variety of toppings, from savory to sweet. This article provides three different recipes for potato pancakes: a classic recipe, a vegan recipe, and a gluten-free recipe. The classic recipe uses all-purpose flour and eggs, while the vegan recipe substitutes almond flour and flax eggs for a plant-based option. The gluten-free recipe uses a blend of almond flour and tapioca flour to create a tasty and allergy-friendly version of this popular dish. All three recipes include step-by-step instructions and helpful tips for achieving perfectly crispy and flavorful potato pancakes. Whether you're looking for a traditional latke recipe or a healthier alternative, this article has something for everyone to enjoy.
Let's cook with our recipes!
FRIED POTATO PANCAKES
This recipe was found in one of my first cookbooks,The Good housekeeping Illustrated Cookbook printed back in 1980. I've altered it a bit since then.You can also grate the spuds and onion in a Cuisinart, but the hand grating makes them a little creamier. I also prefer the electric frying pan for more even cooking.My daughter adores these! I usually serve them with some beef tenderloin pieces and fresh pineapple on the side.
Provided by HEP MEP
Categories Breakfast
Time 1h30m
Yield 14-16 pancakes, 4 serving(s)
Number Of Ingredients 8
Steps:
- Into shallow dish,grate potatoes and onion adding them to a bowl of cold water as you grate.
- You can let them soak in the fridge for a while or get right to work.
- In a colander lined with cheesecloth,drain shredded potatoes and onion.
- Wrap potatoes in cheesecloth and squeeze out as much water as possible.
- (someone with bigs hands is good for this job!) In same large bowl beat the eggs.
- add the potato-onion mixture, flour,salt,pepper and baking powder.
- Mix well.
- In non-stick skillet or electric skillet heat oil to cover surface.
- (too much oil will make very greasy pancakes) Drop in mixture by 1/3 cupfuls,and flatten with fork or spatula.
- Fry until golden brown and set, then flip and fry until browned on the other side.
- Remove pancakes to a paper towel-lined cookie sheet,and keep warm until all pancakes are done.
Nutrition Facts : Calories 370.9, Fat 2.9, SaturatedFat 0.9, Cholesterol 105.8, Sodium 1311.7, Carbohydrate 75.7, Fiber 8.8, Sugar 4.3, Protein 11.9
POTATO PANCAKES
Steps:
- Mix all ingredients together. Use an ice cream scooper to pick up mixture and drop on an oiled grill or iron skillet. Cook until 1 side browns. Then flip it over and press patty down. Cook other side until it browns. Cook on each side for 5 to 6 minutes.
- Note: This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
CRISPY POTATO PANCAKES
Here's a potato pancake recipe that doesn't take much time to make and is just right for two people. Weekends become our time to relax and enjoy life, and these potato pancakes are one of our favorite treats. -Nancy Salinas, Grand Rapids, Minnesota
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Finely grate potatoes; drain any liquid. Place potatoes in a large bowl. Add egg, onion, flour, salt, pepper and garlic powder; mix well. , In a large skillet, heat 1/8 in. of oil over medium heat. Drop batter by 1/4 cupfuls; press lightly to flatten. Fry until golden brown on both sides. Serve immediately.
Nutrition Facts : Calories 187 calories, Fat 3g fat (1g saturated fat), Cholesterol 106mg cholesterol, Sodium 627mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 3g fiber), Protein 7g protein.
POTATO PANCAKES I
This is a traditional potato pancake recipe, and is a wonderful comfort food. Serve with applesauce and sour cream for a light dinner, or with roast chicken for a hearty winter meal. You can use more flour if the mixture seems too wet.
Provided by FISHLOVE
Categories Side Dish Potato Side Dish Recipes Potato Pancake Recipes
Yield 6
Number Of Ingredients 7
Steps:
- Finely grate potatoes with onion into a large bowl. Drain off any excess liquid.
- Mix in egg, salt, and black pepper. Add enough flour to make mixture thick, about 2 to 4 tablespoons all together.
- Turn oven to low, about 200 degrees F (95 degrees C).
- Heat 1/4 inch oil in the bottom of a heavy skillet over medium high heat. Drop two or three 1/4 cup mounds into hot oil, and flatten to make 1/2 inch thick pancakes. Fry, turning once, until golden brown. Transfer to paper towel lined plates to drain, and keep warm in low oven until serving time. Repeat until all potato mixture is used.
Nutrition Facts : Calories 283 calories, Carbohydrate 46.7 g, Cholesterol 31 mg, Fat 8.4 g, Fiber 5.8 g, Protein 6.5 g, SaturatedFat 1.3 g, Sodium 414.8 mg, Sugar 2.8 g
POTATO PANCAKE
A recipe from my sister and her husband. Extremely simple but good. Not just for breakfast either, good as a side dish for dinner.
Provided by Kevin Young
Categories Breakfast
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a medium mixing bowl, add all ingredients except oil, and mix together.
- Heat oil over medium high heat in a large frying pan.
- Drop about 1/2 cup (or desired size) of potato mix into pan, and flatten with a spatula.
- Allow to cook about 5 minutes on each side, or until golden brown.
- **Add more flour for thicker batter, or add milk as desired for thinner batter.
Nutrition Facts : Calories 518.3, Fat 16.7, SaturatedFat 2.7, Cholesterol 105.8, Sodium 52.9, Carbohydrate 79.7, Fiber 7.4, Sugar 2.5, Protein 12.9
Tips:
- Use starchy potatoes: Varieties like Russet, Idaho, and Yukon Gold are ideal for potato pancakes as they contain more starch, which helps bind the pancakes together and gives them a crispy exterior.
- Grate the potatoes finely: This ensures even cooking and a smooth texture. If you don't have a grater, you can use a food processor fitted with the shredding blade.
- Squeeze out excess moisture: Use a clean kitchen towel or cheesecloth to wring out as much moisture from the grated potatoes as possible. This helps prevent the pancakes from becoming soggy.
- Add flavorful ingredients: Feel free to experiment with different seasonings and mix-ins to enhance the taste of your potato pancakes. Popular options include chopped onions, garlic, herbs, grated cheese, and spices.
- Cook over medium heat: This allows the pancakes to cook through without burning. Be patient and flip them only once, when the edges are golden brown and the underside is cooked through.
- Serve immediately: Potato pancakes are best enjoyed hot and crispy. Serve them with your favorite condiments, such as sour cream, applesauce, or a dollop of caviar.
Conclusion:
Potato pancakes are a versatile and delicious dish that can be enjoyed for breakfast, lunch, or dinner. With just a few simple ingredients and a little bit of time, you can create a hearty and satisfying meal that the whole family will love. These tips will help you make the perfect potato pancakes every time. So, grab a bag of potatoes and start cooking!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
