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Savory Herb Potato Pancakes
Created by: Howcan Team
Ingredients
- 2 large potatoes, peeled and grated
- 1 small onion, grated
- 2 eggs
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried parsley
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/4 cup vegetable oil for frying
Instructions
- Place the grated potatoes and onion in a clean kitchen towel and squeeze out as much liquid as possible.
- In a large bowl, combine the grated potatoes, onion, eggs, flour, salt, pepper, parsley, thyme, and rosemary. Mix well to combine.
- Heat the vegetable oil in a large skillet over medium heat.
- Scoop about 1/4 cup of the potato mixture into the hot oil, flattening it with a spatula to form a pancake. Cook for 3-4 minutes on each side, or until golden brown and crispy.
- Transfer the cooked potato pancakes to a paper towel-lined plate to drain any excess oil.
- Repeat with the remaining potato mixture, adding more oil to the skillet as needed.
- Serve the savory herb potato pancakes hot, with sour cream or applesauce on the side if desired. Enjoy!
Potato pancakes, also known as latkes, have a rich history dating back to the 18th century in Eastern Europe. These savory delights are made from grated potatoes, onions, eggs, and a touch of flour, seasoned with a blend of fragrant herbs such as thyme, rosemary, and parsley. The dish gained popularity among Jewish communities, particularly during Hanukkah, where it is traditionally served with applesauce or sour cream. Renowned chefs like Yotam Ottolenghi have put their own spin on this classic, infusing it with Mediterranean flavors. Today, the best versions of this dish can be found in Jewish delis and restaurants across New York City, where the crispy, herb-infused pancakes are a beloved comfort food. To achieve the perfect potato pancake, mastering the seasoning blend is crucial, as it elevates the earthy flavor of the potatoes and adds a delightful aroma. For a unique twist, some chefs incorporate alternative methods such as adding shredded zucchini or carrots to the mix, creating a more colorful and flavorful pancake.
35 min
4 servings
250 per serving calories
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