Shredded potatoes make the base of these savory pancakes. When mixed with binding ingredients and seasoning, the shredded potatoes hold the pancake shape as they are lightly fried in oil. You can eat the potato pancakes plain or flavor them with a variety of toppings, such as sour cream, apple-based sauces or salsa. Also known as latkes, potato pancakes are traditionally served during Hanukkah, but the crispy texture and flavor makes the potato dish a pleasing addition to any breakfast or brunch menu.
Step 1
Peel and wash the potatoes. Shred the potatoes using a food processor or a manual grater.
Step 2
Place the shredded potatoes on a square of cheesecloth. Bring the edges of the cheesecloth up to enclose the potatoes into a pouch. Twist the top of the cheesecloth to squeeze the excess water out of the potatoes.
Step 3
Place the squeezed potatoes in a large bowl, and combine with the chopped green onions. Whisk the eggs lightly in a separate bowl. Stir in the salt, pepper and garlic powder.
Step 4
Pour the egg mixture over the potatoes and stir. Add in the flour, 1 tbsp. at a time, to create a batter that loosely holds its shape.
Step 5
Heat 2 to 3 tbsp. of vegetable oil in a skillet so the bottom is covered with a thin layer. Pour 1/4-cup scoops of the potato batter into the skillet. Press down lightly with a spatula to flatten the potato pancakes.
Step 6
Cook the pancakes for 3 to 4 minutes before flipping them, so the bottoms are browned and crispy. Flip the potato pancakes carefully so they don't break apart. Cook for another 3 to 4 minutes to brown the other side.
Step 7
Remove the pancakes from the pan. Place the potato pancakes on a plate covered with paper towels.
Things You'll Need
- 2 lbs. potatoes
- Food processor
- Hand grater
- Cheesecloth
- Bowl
- 1/2 cup green onions
- 2 eggs
- Whisk
- 1/4 cup flour
- 1 tsp. salt
- 1/2 tsp. ground pepper
- 1/2 tsp. garlic powder
- Vegetable oil
- Skillet
- Spatula
- Paper towels
- Plate
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