Classic Potato Pancakes

So simple, yet unbelievably tasty, these Classic Potato Pancakes are not to be missed! ❤ COOKTORIA.COMSo simple, yet unbelievably tasty, these Classic Potato Pancakes are not to be missed! ❤ COOKTORIA.COMSo simple, yet unbelievably tasty, these Classic Potato Pancakes are not to be missed! This easy Latke recipe is a staple at my family! Best, when served with sour cream. ❤ COOKTORIA.COMSo simple, yet unbelievably tasty, these Classic Potato Pancakes are not to be missed! ❤ COOKTORIA.COMSo simple, yet unbelievably tasty, these Classic Potato Pancakes are not to be missed! This easy pancake recipe is a staple at my family!So simple, yet unbelievably tasty, these Classic Potato Pancakes are not to be missed! ❤ COOKTORIA.COM
so elementary, however incredibly tasty, these Classic Potato Pancakes are not to be missed ! Follow my simple instructions and make this easy treat today !
Potato Pancakes on a board
I strongly believe that this is one of those recipes every family needs to have. This Potato Pancakes recipe, requires good a few coarse ingredients, and I have never met a person who does n’t like them. Kids are crazy about these ! You can serve them with some sour cream for breakfast or liberally cover them with this Creamy Mushroom Sauce to make a delectable, vegetarian dinner .

Video Tutorial

Why I love this recipe

I made these potato pancakes credibly over a thousand times in my life, and it ‘s always delicious. This recipe is :

  • TESTED. I cook it at least once a week.
  • QUICK. Made in under 30 minutes!
  • SIMPLE. Only 5 ingredients.
  • FILLING. It’ll keep you feeling full.
  • TASTY. Oh yes! It’s very tasty.

What kind of potatoes are best?

I recommend using russet potatoes in this recipe, because they work best, due to the high starch content. If you do n’t have russets, you may use Yukon Gold or Katahdin. Check out this Guide To Every Type Of Potato You Need To Know if you ‘d like to learn more. traditionally, the potatoes have to be grated, but nowadays, a food central processing unit will do the like job, saving you time and energy. The choice is yours. 🙂

Can you make potato pancakes ahead of time?

Although the best room to enjoy these potato pancakes is right out of the fry pan, when they are fresh and oh-so-crispy, you may freeze these successfully. Just fully cook the potato pancakes and then let them cool down wholly. once cold, place them in a single layer onto a bake sheet and freeze for at least 2 hours or until they are hard. Transfer the freeze pancakes to freezer memory bags. When ready to serve, preheat the oven to 450 F. Arrange the freeze latkes on baking sheets, in a individual layer and bake for about 15 minutes .

What is the difference between potato pancakes and latkes?

Potato Latkes and Potato Pancakes are very exchangeable. They are basically potato fritters fried in oil. Both latkes and pancakes use potatoes and eggs as the main ingredients. Latkes, however, besides include baking gunpowder, matzo meal, and evening milk sometimes. Potato pancakes normally do not include these ingredients. Potato pancakes can be made from raw and cooked mashed potatoes .
This recipe for Easy Potato Pancakes is one of the first recipes my ma taught me and I use it at least once a month. So you can trust me – these are ace tasty ! now that I have convinced you to give these a attempt, there is only one thing left to say : LET ‘S START cook !

HOW TO MAKE POTATO PANCAKES (LATKES) :

1. If using a food processor: peel and cube the potatoes and onion. Place the vegetables in the food processor and process for about 2 minutes, until potatoes look “ grated ” and no collocate stay .
If using grater: peel the potatoes and onion and grate .
2. Place the potato concoction into a ticket strainer or kitchen towel and try to squeeze about all of the liquid into a mix bowl .
3. Discard the liquid. You ‘ll notice white powder on the bed of the stadium after you pour the liquid out. It is potato starch and it gives texture to the pancakes, so you should keep it .
4. Return the potato assortment into the bowl and add eggs, flour, with some salt and pepper .
5. Mix everything well .
6. Heat up some vegetable oil in a large, non-stick frying pan over medium high heat. Add a spoon of potato concoction, spreading it slightly. Fry for about 2-3 minutes on each side, until the pancakes are crisp and aureate brown .
7. Place the pancakes on a paper towel, to absorb the excess anoint. Serve with sour cream, fresh salad or easy Mushroom Sauce. delight ! ! !

What to Serve with Potato Pancakes

traditionally, we ( the Ukrainians ) serve it with false cream on the side. A lot of people love to serve applesauce or yogurt with these pancakes .

Did you try this recipe?

Please, let me know how you enjoyed it ! Share your photos on Instagram with # cooktoria. I am always so felicitous to see your creations .
Love potatoes?  Check out these recipes:

Classic Potato Pancakes

Tania Sheff

So simple, yet unbelievably tasty, these Classic Potato Pancakes are not to be missed! Follow my simple instructions and make this easy treat today!

4.56

from

170

votes
Print Recipe
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Prep Time

10

mins

Cook Time

15

mins

Total Time

25

mins

Course

Appetizer, Brunch, Lunch

Cuisine

American, ukrainian

Servings

4

servings

Calories

363

kcal

Ingredients  

Instructions 

  • If using food processor : skin and cube the potatoes and onion. Place the vegetables in food central processing unit and process for about 2 minutes, until potatoes look “ grated ” and no lout persist. If using grater : peel the potatoes and onion and grate .
  • Place the potato concoction into a fine strainer or kitchen towel and try to squeeze about all of the liquid into a desegregate bowl .
  • Discard the liquid. You ‘ll notice ashen powder on the bottom of the bowl after you pour the liquid out. It is potato starch and it gives texture to the pancakes, so you should keep it .
  • Return the potato mixture into the bowl and add eggs, flour, with some salt and pepper, and mix everything well.

  • Heat up some vegetable anoint in a big, non-stick frying pan over medium estrus. Add a spoon of potato assortment, spreading it slenderly. Fry for about 2-3 minutes on each side, until the pancakes are crisp and brown .
  • Place the pancakes on a paper towel, to absorb the excess oil and ENJOY!

Notes

What to Serve with Potato Pancakes

traditionally, we ( the Ukrainians ) serve it with sour cream on the slope. A lot of people love to serve folderol or yogurt with these pancakes .

Can you make potato pancakes ahead of time?

Although the best way to enjoy these potato pancakes is right out of the frying pan, when they are fresh and oh-so-crispy, you may freeze these successfully. Just fully cook the potato pancakes and then let them cool down completely. once cold, place them in a individual layer onto a baking sheet and freeze for at least 2 hours or until they are hard. Transfer the fixed pancakes to freezer storage bags. When cook to serve, preheat the oven to 450 F. Arrange the freeze latkes on baking sheets, in a single layer and bake for about 15 minutes .

Nutrition

Serving:

100

g

Calories:

363

kcal

Carbohydrates:

76

g

Protein:

12

g

Fat:

3

g

Saturated Fat:

1

g

Polyunsaturated Fat:

1

g

Monounsaturated Fat:

1

g

Trans Fat:

1

g

Cholesterol:

82

mg

Sodium:

290

mg

Potassium:

1622

mg

Fiber:

6

g

Sugar:

4

g

Vitamin A:

125

IU

Vitamin C:

23

mg

Calcium:

69

mg

Iron:

4

mg

Tried this recipe?

Leave a comment below, I can’t wait to hear from you!

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source : https://thaitrungkien.com
Category : Tutorial

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