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Potato Pancakes with Sour Cream
Created by: Howcan Team
Ingredients
- 4 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
- 1/4 cup vegetable oil
- 1 cup sour cream
Instructions
- Place the grated potatoes in a clean kitchen towel and squeeze out as much liquid as possible.
- In a large bowl, combine the grated potatoes, grated onion, eggs, flour, salt, and black pepper.
- Heat the vegetable oil in a large skillet over medium heat.
- Scoop about 1/4 cup of the potato mixture into the skillet and flatten with a spatula to form a pancake.
- Cook for 3-4 minutes on each side, or until golden brown and crispy.
- Transfer the cooked 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 potato pancakes hot with a dollop of sour cream on top.
- Enjoy!
Potato pancakes with sour cream, also known as latkes, have a rich history rooted in Eastern European and Jewish cuisine. Traditionally made with grated potatoes, onions, eggs, and a touch of flour, these crispy delights are fried to golden perfection. The dish gained popularity in the United States, particularly during Hanukkah, where it became a staple. Renowned chefs like Yotam Ottolenghi have put their own spin on this classic, incorporating unique flavors and ingredients. Today, the best versions of this dish can be found in Jewish delis and restaurants, where they are often served with a dollop of tangy sour cream and applesauce. The key to perfecting this dish lies in achieving the ideal balance of crispy exterior and tender interior, and mastering the art of seasoning. Whether enjoyed as a side dish or a snack, potato pancakes with sour cream are a comforting and timeless treat.
35 min
4 servings
320 calories
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