These Crispy Potato Pancakes, also known as latkes, are delicious served with a big dollop of creme fraiche or sour cream and a spoonful of apple sauce. You can eat them as a sweet or savory dish and experiment with different toppings – sugar and cinnamon is also a favorite of mine!
They originate in Central and Eastern Europe and are now super popular all over the States. And why wouldn’t they be? Soft potato centers with crisp, golden brown edges, they are delicious and very more-ish!
To make Crispy Potato Pancakes, you will need the following ingredients:
Preheat the oven to 200°F. Lay paper towels on an oven tray.
Grate the potatoes and onions on the finest side of the grater into a bowl. If any liquid collects in the bowl, drain it off.
Add the egg and seasoning to the bowl and mix together. Sprinkle in the flour and combine until you have a thick mixture. You can add more flour if the mixture is still very wet.
Put a heavy-based pan over a medium-high heat and cover the bottom of the pan with around a quarter of an inch of oil. Take a spoonful of the potato mixture and add to the pan, flattening it to a pancake shape. Add 2-3 more, depending on how many your pan can comfortably hold. Fry for a couple of minutes on each side, until golden brown all over.
Remove each pancake with a slotted spoon, place on the paper-lined tray and pop in the oven to keep warm. In the meantime, repeat the frying process until you have used all the potato mixture.
Serve the pancakes warm from the oven with your favorite topping.
I love making these Crispy Potato Pancakes for a weekend brunch, slathered with creme fraiche and cinnamon sugar. If you try this recipe let me know how you get on and post your photos with the tag #cookemerecipes!
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