INGREDIENTS
4 large russet potatoes
1 medium onion
14 cup regular flour 2 eggs
12 teaspoon sea salt, or to taste 14 teaspoon pepper, or to taste 2 tablespoons vegetable oil for frying
Making Traditional Potato Pancakes:
If using a food processor, peel and cube the potatoes and onion. In a food processor, pulse the veggies for about 2 minutes, or until the potatoes appear “grated” and there are no lumps. If using a grater, peel and grate the potatoes and onion.
Fill a fine sieve or kitchen towel halfway with the potato mixture, then squeeze almost all of the liquid into a mixing bowl.
Take out the liquid. You’ll notice white powder on the bottom of the plate after draining the juice. Keep it since it provides texture to the pancakes and is made from potato starch.
Return the potato mixture to the mixing bowl and add the eggs, flour, salt, and pepper to taste.
Warm some vegetable oil in a big nonstick skillet over medium heat. Top with a spoonful of the potato mixture. Cook the pancakes for 2-3 minutes per side, or until crispy and brown.
Before serving, place the pancakes on a paper towel to absorb any extra oil.
SUGGESTIONS FOR SERVING POTATO PANCAKES
Traditionally, we (Ukrainians) serve it with sour cream on the side. These pancakes are frequently made with applesauce or yogurt.
Can you make potato pancakes ahead of time?
Although the best way to eat these potato pancakes is straight from the frying pan, you can freeze them when they’re still hot and crispy.
Cook the potato pancakes thoroughly before letting them to cool completely. Place them in a single layer on a baking sheet and freeze for at least 2 hours, or until stiff.
Fill freezer-safe bags halfway with frozen pancakes. When ready to serve, preheat the oven to 450°F. Bake the frozen latkes for about 15 minutes in a single layer on baking sheets.
