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Ina Garten Perfect Potato Pancakes

Ina Garten Perfect Potato Pancakes - recipe card
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Crispy, golden-brown potato pancakes with a fluffy interior, made from russet potatoes, onion, and a touch of flour. These latkes are fried until perfectly crunchy and served with applesauce or sour cream.

Ingredients

Scale
  • 2 pounds russet potatoes (about 4 medium), peeled
  • 1 medium onion, peeled
  • 2 large eggs, lightly beaten
  • 1/4 cup all-purpose flour
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup vegetable oil, for frying
  • Applesauce and sour cream, for serving

Instructions

  1. Grate the potatoes and onion using the large holes of a box grater or a food processor fitted with the shredding disk. Place the grated mixture in a large bowl.
  2. Working in batches, wrap the grated potatoes and onion in a clean kitchen towel and squeeze tightly over the sink to remove as much liquid as possible. This step is crucial for crispy pancakes; excess moisture will cause them to steam rather than fry.
  3. Transfer the squeezed potato mixture to a large mixing bowl. Add the beaten eggs, flour, salt, and pepper. Mix well with a fork until evenly combined.
  4. Line a plate with paper towels and set it near the stove. Heat 1/4 cup of vegetable oil in a large (12-inch) sauté pan over medium-high heat until the oil shimmers and a small piece of potato mixture sizzles immediately when dropped in.
  5. For each pancake, drop about 2 tablespoons of the potato mixture into the hot oil, flattening slightly with the back of a spoon. Do not overcrowd the pan; cook 3 to 4 pancakes at a time.
  6. Fry for 2 to 3 minutes per side, until the edges are golden brown and crisp. Flip carefully with a spatula and cook the second side until equally browned.
  7. Transfer the cooked pancakes to the paper towel-lined plate to drain. Sprinkle with a little additional salt if desired.
  8. Repeat with the remaining potato mixture, adding more oil as needed and keeping the oil at a consistent medium-high heat. If the oil gets too hot, reduce the heat slightly to prevent burning.
  9. Serve the potato pancakes hot with applesauce and sour cream on the side.

Notes

Storage: Store leftover potato pancakes in an airtight container in the refrigerator for up to 3 days. Freeze for up to 2 months: place cooled pancakes in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag. Reheating: Reheat in a 375°F (190°C) oven on a baking sheet for 8-10 minutes, or in a toaster oven until crisp. Avoid microwaving, as it will make them soggy.

Nutrition

Keywords: potato pancakes, latkes, Ina Garten, crispy potato pancakes, Jewish potato pancakes, Hanukkah recipe, russet potato pancakes, homemade latkes, potato pancakes recipe, easy potato pancakes

Find it online: https://inagartencooks.com/ina-garten-perfect-potato-pancakes/