Classic Potato Pancakes

German Classic Potato Pancakes Recipe with Onions and Applesauce

Region / culture: Germany | Preparation time: 30 minutes | Cooking time: 30 minutes | Servings: 6

Introduction

Potato pancakes, also known as latkes, are a classic dish that is enjoyed by many around the world. These crispy and savory pancakes are perfect for breakfast, brunch, or as a side dish. In this article, we will explore the history of the recipe, cooking tips and tricks, as well as nutrition information and serving suggestions for this delicious dish.

History

Potato pancakes have been a staple in Eastern European cuisine for centuries. They are traditionally made with grated potatoes, onions, eggs, and flour, then fried until crispy and golden brown. In Jewish cuisine, potato pancakes are often served during Hanukkah to commemorate the miracle of the oil that burned for eight days. Today, potato pancakes are enjoyed by people of all backgrounds and are a beloved comfort food around the world.

Ingredients

1 medium onion, peeled
4 large russet or idaho potatoes (about 3.5 lb or 1.59 kg), peeled
2 large eggs
2 tbsp all-purpose flour
6 tbsp vegetable oil
6 tbsp unsalted butter
applesauce and/or sour cream, for serving

How to prepare

Preheat the oven to 200°F (93°C). Place 2 non-stick baking sheets in the oven.
Using a box grater or a food processor fitted with a grating disc, coarsely grate the onion and place it in a colander set in the sink.
Coarsely grate the potatoes, add them to the colander, and set aside to drain.
In a large mixing bowl, lightly beat the eggs, then whisk in the flour.
Press the potatoes and onion to extract as much liquid as possible, then add them to the egg/flour mixture.
Season with salt and freshly ground black pepper.
Using a wooden spoon or your hands, mix well, but do not overwork.
In a heavy-bottomed, 12-inch skillet over moderately high heat, heat 1 tbsp of oil and 1 tbsp of butter until hot but not smoking.
Drop 4 scant 0.25 cup portions of the potato mixture into the pan and flatten them with a spatula to form four 3-inch pancakes.
Fry until the bottoms are golden-brown, about 4 to 5 minutes, then turn them over and fry until golden-brown and crisp, an additional 4 to 5 minutes.
Transfer the pancakes to paper towels to drain; season them immediately with salt and pepper.
Keep the pancakes warm on the baking sheets in the oven while making the remaining pancakes.
Using paper towels, carefully wipe out the pan.
Add 1 tbsp of oil and 1 tbsp of butter and fry 4 more pancakes.
Repeat with the remaining batter, wiping out the pan and adding 1 tbsp of oil and 1 tbsp of butter before each batch.
Serve the pancakes hot with applesauce and/or sour cream.
Makes about 24 pancakes.

Variations

Add grated cheese or herbs to the potato mixture for extra flavor.
Use sweet potatoes or zucchini in place of regular potatoes for a different twist.
Make mini potato pancakes for a bite-sized appetizer.

Cooking Tips & Tricks

Be sure to squeeze out as much liquid as possible from the grated potatoes and onions to ensure crispy pancakes.

- Use a non-stick skillet and heat the oil and butter until hot but not smoking before frying the pancakes.

- Keep the pancakes warm in the oven while making the remaining batches to ensure they stay crispy.

- Serve the pancakes with sour cream or applesauce for a delicious flavor combination.

Serving Suggestions

Serve potato pancakes hot with a dollop of sour cream or applesauce on top. They can also be enjoyed with smoked salmon, caviar, or a side salad for a complete meal.

Cooking Techniques

Use a box grater or food processor to grate the potatoes and onions quickly and evenly.

- Fry the pancakes in batches to ensure they cook evenly and stay crispy.

Ingredient Substitutions

Use gluten-free flour or almond flour for a gluten-free version of the recipe.

- Substitute olive oil for vegetable oil for a healthier option.

Make Ahead Tips

Prepare the potato mixture ahead of time and refrigerate until ready to fry.

- Freeze cooked potato pancakes and reheat in the oven for a quick meal.

Presentation Ideas

Serve potato pancakes on a platter with a garnish of fresh herbs or microgreens. - Stack the pancakes in a tower and drizzle with sour cream or applesauce for an elegant presentation.

Pairing Recommendations

Pair potato pancakes with a glass of sparkling wine or champagne for a festive brunch.

- Serve with a side of smoked salmon or gravlax for a luxurious appetizer.

Storage and Reheating Instructions

Store leftover potato pancakes in an airtight container in the refrigerator for up to 3 days.

- Reheat in the oven or toaster oven until crispy and heated through.

Nutrition Information

Calories per serving

Each serving of potato pancakes contains approximately 250 calories.

Carbohydrates

Each serving of potato pancakes contains approximately 20 grams of carbohydrates.

Fats

Each serving of potato pancakes contains approximately 15 grams of fats.

Proteins

Each serving of potato pancakes contains approximately 3 grams of proteins.

Vitamins and minerals

Potato pancakes are a good source of vitamin C, potassium, and fiber.

Alergens

Potato pancakes may contain allergens such as eggs and gluten from the flour.

Summary

Potato pancakes are a delicious and satisfying dish that is relatively high in carbohydrates and fats. They are a good source of vitamins and minerals, but may contain allergens for some individuals.

Summary

Potato pancakes are a classic and versatile dish that can be enjoyed for any meal. With a few simple ingredients and cooking techniques, you can create crispy and delicious pancakes that are sure to be a hit with family and friends. Enjoy this comforting and satisfying dish as a breakfast treat or a savory side dish for any occasion.

How did I get this recipe?

I vividly recall the moment I first laid eyes on this recipe for Classic Potato Pancakes. It was a balmy summer evening, and I was visiting my aunt Mabel in the countryside. As soon as I walked into her cozy kitchen, the delicious aroma of frying potatoes and onions filled the air. I could hardly contain my excitement as I watched her expertly flip the golden brown pancakes in the skillet.

Aunt Mabel noticed my eager expression and chuckled. "Would you like to learn how to make these potato pancakes, dear?" she asked, her eyes twinkling with mischief.

I nodded eagerly, and she beckoned me over to the kitchen counter. She showed me how to grate the potatoes and onions, squeeze out the excess moisture, and mix them with flour, eggs, and seasonings to form a thick batter. Then, she ladled spoonfuls of the mixture into the sizzling skillet, where they sizzled and crisped up beautifully.

As I savored my first bite of the crispy, savory pancake, I knew I had stumbled upon a recipe that would become a staple in my own kitchen for years to come. Aunt Mabel's Classic Potato Pancakes were a revelation, and I was determined to master the art of making them myself.

Over the years, I refined the recipe, tweaking the ingredients and proportions until I had perfected my own version of these delectable pancakes. I learned to add a touch of garlic and parsley for extra flavor, and to fry them in butter for a rich, indulgent finish. Each time I made them, the aroma would transport me back to that fateful summer evening in Aunt Mabel's kitchen, sparking a flood of memories and emotions.

As I shared my recipe with friends and family, I discovered that everyone had their own twist on the classic dish. Some preferred to serve them with sour cream and applesauce, while others liked to pair them with smoked salmon and dill. I loved hearing their stories and learning about the different traditions and techniques that had been passed down through generations.

One day, I received a letter from a distant relative who had stumbled upon my recipe and wanted to share her own version of Classic Potato Pancakes. She had learned to make them from her grandmother, who had immigrated to America from Eastern Europe many years ago. Her recipe included a secret ingredient – a pinch of nutmeg – which added a warm, fragrant note to the savory pancakes.

I was thrilled to try her recipe and was amazed by how such a small addition could elevate the flavors of the dish. It was a testament to the power of food to connect us across time and distance, bridging generations and cultures in a shared love of good food and good company.

As I look back on the countless hours spent in my kitchen, stirring, flipping, and frying batch after batch of potato pancakes, I realize that the recipe is more than just a collection of ingredients and instructions. It is a story, a journey, a labor of love passed down through generations. It is a reminder of the joy and comfort that can be found in a simple dish, shared with loved ones around a table filled with laughter and stories.

And so, I continue to make my Classic Potato Pancakes, each batch a tribute to the memories and traditions that have shaped me as a cook and as a person. As I watch my own grandchildren eagerly devouring the crispy, golden pancakes, I know that the recipe will live on, a testament to the enduring power of food to nourish not just our bodies, but our hearts and souls as well.