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Potato Pancakes

This recipe yields crispy potato pancakes, or latkes, made from grated russet potatoes and onions, bound with egg, flour, and breadcrumbs. Pan-fried to golden perfection, they are traditionally served with applesauce, offering a delightful balance of savory and sweet.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course lunch/dinner
Cuisine kosher
Calories 1760.4 kcal

Equipment

  • 1 Food Processor or Box Grater For grating potatoes and onions
  • 1 Mixing Bowl For combining ingredients
  • 1 Heavy Skillet For pan-frying the pancakes
  • 1 Spatula For flipping pancakes
  • 1 Measuring Cups/Spoons For precise ingredient amounts

Ingredients
  

Main

  • 1 large baking potatoes, like russets, about (8 ounces)
  • 1/2 medium onion (about 4 ounces)
  • 1 egg
  • 1 tablespoon chopped parsley
  • 1 tablespoon flour
  • 1 tablespoon dry bread crumbs
  • 1/4 teaspoon dry thyme
  • Juice of 1 lemon
  • Salt and pepper
  • Oil for pan frying
  • 1/3 cup applesauce for garnish

Instructions
 

  • Using a food processor or a box grater, grate the potato and onion on the large hole into a bowl. Using your hands, squeeze out the excess liquid and place the dry potato onion mixture in a bowl. Add the egg, parsley, flour, breadcrumbs, thyme, lemon juice and seasonings. Mix well. Heat 1/2 cup of oil in a heavy skillet. Add 1/2 cup mounds of potato mixture to the hot oil, and flatten down to a 3/4-inch thick pancake. Turn heat to medium. Cook for 5 minutes on each side, or until crispy and golden. Serve with the applesauce.

Notes

Achieving crispy potato pancakes hinges on proper liquid extraction from the grated potatoes and onions; squeeze them thoroughly. Russet potatoes are ideal due to their high starch content, which helps bind the mixture and creates a crispier texture. Maintain a consistent medium heat during frying to ensure even browning and a cooked interior without burning the exterior. Don't overcrowd the pan, as this lowers the oil temperature and can lead to soggy pancakes. While applesauce is traditional, consider serving with a dollop of sour cream or crème fraîche for a rich, tangy counterpoint.