Crispy Potato Pancakes …
Crispy potato pancakes, known as Latkes in Jewish cuisine or Kartoffelpuffer in German, are a beloved comfort food with a rich history dating back centuries. Rooted in Eastern European culinary traditions, these delightful treats have become a global favorite, offering a perfect blend of crispy, golden-brown potatoes with tangy sour cream and sweet apple sauce.
Ingredients:
- 4 large potatoes (about 1kg or 2.2lbs), peeled
- 1 medium onion
- 2 large eggs
- 3 tablespoons (45g) plain flour (all-purpose flour)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 120ml (1/2 cup) vegetable oil for frying
- 240ml (1 cup) apple sauce
- 120ml (1/2 cup) sour cream
How to make Crispy Potato Pancakes:
- Prepare the vegetables: Coarsely grate the potatoes and onion. Place the grated potatoes in a clean tea towel (kitchen towel) and squeeze out as much liquid as possible. This is crucial for achieving crispy pancakes. Mix the drained potatoes with the grated onion.
- Make the batter: In a large bowl, combine the potato-onion mixture with the eggs, flour, salt, and pepper. Mix thoroughly.
- Heat the oil: In a large frying pan (skillet), heat the vegetable oil over medium-high heat. The oil is ready when a small drop of batter sizzles immediately upon contact.
- Cook the pancakes: Drop about 2 tablespoons of the potato mixture into the hot oil, flattening it with the back of a spoon to form a pancake. Fry for 3-4 minutes on each side, or until golden brown and crispy. Cook in batches to avoid overcrowding the pan.
- Drain: Remove the pancakes from the pan and drain on kitchen paper (paper towels) to remove excess oil.
- Serve: Enjoy the pancakes hot, accompanied by a dollop of sour cream and a spoonful of apple sauce.
Bon Appétit!
