Quick & Crispy Potato Pancakes
Celebrate the joy of crispy potato pancakes with this super simple and convenient recipe! No more peeling and shredding – we’re using pre-shredded frozen potatoes for an effortless cooking experience. Perfect for Hanukkah and beyond, these delicious latkes are ideal for breakfast, brunch, or as a delightful side dish. With the added sweetness of onion and the perfect blend of spices, each bite is golden brown and irresistibly crispy. Top with sour cream or homemade applesauce for a classic taste that the whole family will love. As a bonus, during Passover, simply swap out the flour for matzoh meal to enjoy this timeless dish while honoring tradition.
9
Servings
N/A
Calories
9
Ingredients
Ingredients
frozen shredded potatoes
30 ounces (defrosted and drained)
sweet onion
1 cup (finely diced)
eggs
2 (beaten)
salt
to taste (none)
black pepper
1 teaspoon (none)
flour
3 tablespoons (none)
vegetable oil
for frying (none)
sour cream
for topping (none)
applesauce
for topping (none)
Instructions
1
Begin by defrosting the frozen shredded potatoes in a medium-sized colander. To remove any excess moisture, press down gently with paper towels. You'll be surprised at how little moisture there is to remove.
2
In a large mixing bowl, combine the defrosted potatoes with the finely diced sweet onion, beaten eggs, salt, black pepper, and flour. Stir until the mixture is thick and cohesive, ensuring all ingredients are well incorporated.
3
Heat a heavy-bottomed frying pan or an electric frying pan to 375°F (190°C). Pour in approximately 1/4 inch of vegetable oil, enough to submerge the base of each latke.
4
Using a tablespoon, scoop about 2 tablespoons of the potato mixture and carefully place it into the hot oil. Gently press down to form a patty.
5
Fry each latke for about 3 minutes on one side, or until it reaches a beautiful golden brown color. Carefully flip and fry for another 3 minutes on the opposite side. Monitor the heat, adjusting as necessary to prevent over-browning or sogginess.
6
Once cooked, remove the latkes from the oil and drain them on paper towels. To keep them warm, you can place them in a preheated oven at 250°F (120°C) on a baking sheet while frying the remaining batches.
7
Serve the latkes immediately, topped with dollops of sour cream or applesauce for a delightful finish!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Quick & Crispy Potato Pancakes?
Quick & Crispy Potato Pancakes, also known as latkes, are a delicious dish made from shredded potatoes, onions, and eggs, fried until golden brown.
What is the shortcut used in this recipe?
This recipe uses pre-shredded frozen potatoes to save time on peeling and shredding fresh potatoes.
How many servings does this recipe yield?
This recipe makes approximately 9 servings.
How should I defrost the frozen potatoes?
Place the frozen shredded potatoes in a medium-sized colander and press down gently with paper towels to remove any excess moisture.
What type of onion is recommended for this recipe?
A sweet onion, finely diced, is recommended to add the perfect balance of sweetness to the pancakes.
How do I make these pancakes suitable for Passover?
To make these latkes Kosher for Passover, simply substitute the flour with an equal amount of matzoh meal.
What temperature should the frying oil be?
The oil should be heated to 375 degrees Fahrenheit or 190 degrees Celsius for optimal frying.
What kind of oil should be used for frying?
Vegetable oil is the best choice for frying these potato pancakes to achieve a crispy texture.
How much oil is needed in the pan?
You should pour approximately 1/4 inch of vegetable oil into the pan, enough to submerge the base of each pancake.
How do I form the potato pancakes?
Scoop about 2 tablespoons of the potato mixture into the hot oil and gently press down with a spoon to form a patty.
How long should each side be fried?
Fry each side for about 3 minutes until it reaches a beautiful golden brown color.
What should I do if the pancakes are browning too quickly?
Monitor the heat and adjust it as necessary to prevent over-browning while ensuring the center is cooked through.
How do I remove excess oil after frying?
Once cooked, remove the pancakes from the oil and drain them on paper towels.
How can I keep the pancakes warm while cooking the rest?
Place the finished pancakes on a baking sheet in a preheated oven at 250 degrees Fahrenheit.
What are the classic toppings for potato pancakes?
The most traditional toppings are sour cream or applesauce.
Can these be served as a side dish?
Yes, they are ideal for breakfast, brunch, or as a delightful side dish for various meals.
Is this recipe vegetarian?
Yes, these potato pancakes are vegetarian as they contain no meat products.
How many eggs are required for the mixture?
The recipe calls for 2 beaten eggs to help bind the ingredients together.
What spices are used in these latkes?
The recipe uses a simple blend of salt to taste and 1 teaspoon of black pepper.
What is the role of flour in this recipe?
Flour acts as a binder to help the potato mixture stay together and form a cohesive patty.
Can I use an electric frying pan?
Yes, a heavy-bottomed frying pan or an electric frying pan set to 375 degrees Fahrenheit works perfectly.
How many ingredients are in this recipe?
There are 9 ingredients including the main base, seasonings, oil, and toppings.
What is the total amount of frozen potatoes needed?
You will need a 30-ounce bag of frozen shredded potatoes.
Is there a lot of moisture in frozen potatoes?
Surprisingly, there is very little moisture to remove from frozen shredded potatoes once defrosted compared to fresh ones.
Can children enjoy these pancakes?
Absolutely, the golden brown crispy texture and familiar flavors make them a hit with the whole family.
When are these pancakes traditionally served?
While perfect for Hanukkah, they are also popular for breakfast and special brunches year-round.
What should the consistency of the mixture be before frying?
The mixture should be thick and cohesive after stirring the potatoes, onions, eggs, and flour.
How much sweet onion is used?
The recipe calls for 1 cup of finely diced sweet onion.
Can I substitute the sweet onion for another type?
While sweet onion is recommended for its flavor, you can use yellow onion as a substitute if needed.
How do I serve these immediately?
Serve them hot right after draining, topped with your choice of sour cream or applesauce for the best flavor.