Best 5 Lacy Potato Pancakes Latkes Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

**Lacy Potato Pancakes (Latkes): A Crispy Delight for Any Occasion**

Crispy, golden brown, and bursting with flavor, lacy potato pancakes, also known as latkes, are a beloved delicacy enjoyed worldwide. Originating from Eastern Europe, these delectable treats have become a staple in many cuisines, gracing tables during holidays, family gatherings, and everyday meals. Made from a simple batter of grated potatoes, flour, eggs, and seasonings, latkes offer a delightful interplay of textures, with a crispy exterior and a soft, fluffy interior. Whether served as a savory appetizer, a hearty main course, or a sweet dessert, these versatile pancakes are sure to tantalize taste buds and leave you craving more.

This comprehensive guide provides a collection of exceptional lacy potato pancake recipes, each offering a unique twist on this classic dish. From the traditional potato latkes, perfect for Hanukkah celebrations, to creative variations like zucchini latkes, sweet potato latkes, and even gluten-free latkes, this diverse selection caters to every palate and dietary preference. With step-by-step instructions, helpful tips, and stunning food photography, this article aims to empower home cooks of all skill levels to master the art of making lacy potato pancakes that are both visually appealing and incredibly delicious.

Let's cook with our recipes!

LACY POTATO PANCAKES (LATKES)



Lacy Potato Pancakes (Latkes) image

Lacy Potato Pancakes (Latkes) recipe

Categories     Vegetarian     Jewish     Breakfasts & Brunch     Potatoes     Pancakes

Time 30m

Yield 24

Number Of Ingredients 14

potatoes
onions
eggs
all-purpose flour
baking powder
salt
lemon pepper
potatoes
onions
eggs
all-purpose flour
baking powder
salt
lemon pepper

Steps:

  • Grate potatoes either using the largest holes on a four-sided hand grater, or the grater attachment on a food processor. Place potatoes in a colander and rinse under cold water to remove the starch. Be sure to allow potatoes to drain well. Grate onion, removing any excess moisture by placing in colander and pressing with the back of a wooden spoon. Combine potato and onion. Beat eggs into mixture; stir in flour, baking powder, salt and pepper. If using a food processor, combine ingredients using plastic knife attachment so potatoes remain in grated pieces. Heat ⅛ inch of oil in a large skillet. For each pancake, drop about 2 tablespoons of batter into the oil and flatten with the back of a wooden spoon; the flatter the pancake, the crisper it will be. Brown well on both sides. Drain well on paper towels. Keep the cooked pancakes warm in a 100 degrees F oven. Serve with Pink Cinnamon Applesauce and/or sour cream. Pancakes may be made ahead of time and refrigerated between layers of waxed paper when cooled. To reheat, place in a single layer on an ungreased cookie sheet. Bake uncovered at 450℉ (230℃) for 5 minutes, or until crisp and hot.

Nutrition Facts :

THIN AND LACY PANCAKES



Thin and Lacy Pancakes image

There are no leavening ingredients in these pancakes, so they stay super thin and flat, like a crepe.

Provided by Food Network Kitchen

Time 35m

Yield about 12 pancakes

Number Of Ingredients 8

2 cups milk
2 large eggs
4 tablespoons unsalted butter, melted and cooled, plus more for brushing
1/2 teaspoon pure vanilla extract
1 1/4 cups all-purpose flour
3 tablespoons sugar
1/4 teaspoon salt
Butter and maple syrup or jam, for serving

Steps:

  • Whisk the milk, eggs, melted butter and vanilla in a large bowl until combined. Add the flour, sugar and salt; whisk until the batter is smooth, with no lumps.
  • Heat a medium nonstick skillet over medium heat; lightly brush with butter. Add 1/4 cup batter; swirl the skillet to coat the bottom with a thin layer of the batter. Cook until set on top and lightly browned around the edge, about 1 1/2 minutes. Gently lift and flip the pancake with a rubber spatula; cook until just browned on the other side, about 15 more seconds. Transfer to a plate and repeat with the remaining batter (do not brush the skillet with more butter). Fold into quarters and serve with butter and syrup or jam.

LATKES (POTATO PANCAKES)



Latkes (Potato Pancakes) image

Make and share this Latkes (Potato Pancakes) recipe from Food.com.

Provided by Teresa Johnson

Categories     Breakfast

Time 50m

Yield 10 serving(s)

Number Of Ingredients 9

3 lbs potatoes
2 eggs
1 teaspoon salt
3 tablespoons all-purpose flour or 3 tablespoons matzo meal
1/2 teaspoon baking powder
1 onion, minced
black pepper, to taste
paprika, to taste
vegetable oil (for frying)

Steps:

  • Wash and peel the potatoes.
  • Grate the potatoes with a grater or food processor.
  • (You can grate them into a bowl of salted water to keep them from discoloring. Otherwise they discolor about as fast as you can grate them, although it doesn't hurt anything if you use them right away). Drain off all liquid, and squeeze the excess liquid out by hand.
  • (Do this even if you don't soak them in the salted water.) Beat the eggs and mix with the grated potatoes and other ingredients, except the oil.
  • Heat about 1/2 inch of oil in a skillet over medium high heat until very hot.
  • Drop potato mixture by heaping tablespoons into oil (about 4 at a time).
  • Use a pancake turner to flatten them out.
  • Fry to golden brown on both sides (about 3 minutes per side).
  • Drain on paper towels.
  • Serve topped with applesauce or sour cream.

LACY POTATO PANCAKES (LATKES)



Lacy Potato Pancakes (Latkes) image

Provided by Cheryl VanOcker

Categories     Pancakes

Number Of Ingredients 8

4 potatoes, peeled
1 small onion
2 eggs
1/3 c flour
1 tsp baking powder
1 tsp salt
pinch lemon pepper or pepper
oil

Steps:

  • 1. Grate potatoes either using the largest holes on a four-sided hand grater, or the grater attachment on a food processor.
  • 2. Place potatoes in a colander and rinse under cold water to remove the starch and be sure to allow potatoes to drain well.
  • 3. Grate onion, removing any excess moisture by placing in colander and pressing with the back of a wooden spoon.
  • 4. Combine potato and onion.
  • 5. Beat eggs into mixture; stir in flour, baking powder, salt and pepper.
  • 6. If using a food processor, combine ingredients using plastic knife attachment so potatoes remain in grated pieces.
  • 7. Heat 1/8\\\" of oil in a large skillet.
  • 8. For each pancake, drop about 2 tablespoons of batter into the oil and flatten with the back of a wooden spoon; the flatter the pancake, the crisper it will be.
  • 9. Brown well on both sides.
  • 10. Drain well on paper towels.
  • 11. Keep the cooked pancakes warm in a 100 degree oven.
  • 12. Serve with pink cinnamon applesauce (see recipe) and/or sour cream.
  • 13. Makes about 2 dozen regular size or 5 dozen miniatures.
  • 14. Pancakes may be made ahead of time and refrigerated between layers of waxed paper when cooled.
  • 15. To reheat, place in a single layer on an ungreased cookie sheet.
  • 16. Bake uncovered at 450 for 5 minutes, or until crisp and hot.

CRISPY POTATO PANCAKES



Crispy Potato Pancakes image

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

2 medium potatoes, peeled
1 egg
1/3 cup chopped onion
1 tablespoon all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
Canola oil

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.

Tips:

  • Use Yukon Gold or russet potatoes for the best results. These potatoes have a high starch content, which will help the latkes bind together.
  • Grate the potatoes finely. This will help them cook evenly.
  • Squeeze out as much excess liquid from the potatoes as possible. This will help the latkes be crispy.
  • Use a large skillet or griddle to cook the latkes. This will help them cook evenly and prevent them from sticking.
  • Heat the oil over medium heat before adding the latkes. This will help them cook evenly and prevent them from burning.
  • Cook the latkes in batches, so that they don't overcrowd the skillet. This will help them cook evenly.
  • Flip the latkes carefully once they are golden brown on the bottom. This will help them cook evenly and prevent them from breaking.
  • Serve the latkes hot with your favorite toppings, such as sour cream, applesauce, or smoked salmon.

Conclusion:

These lacy potato pancakes are a delicious and easy-to-make side dish that can be enjoyed by people of all ages. They are perfect for a weeknight meal or a special occasion. With a few simple ingredients and a little bit of time, you can create a dish that will impress your family and friends.

Related Topics