This recipe for Classic Potato Pancakes, also known as latkes or deruny, is a delicious and versatile dish enjoyed across many cultures. Its core is simple: raw grated potatoes, a binder like egg and flour, and seasoning, all fried until crisp and golden. Variations exist worldwide, from the German Kartoffelpuffer to the Jewish Hanukkah latke.
Here is a detailed overview for making the perfect potato pancake:
Potato Type & Prep
· Best Potato: Russet (high starch for crispiness and binding).
· Grating Method: Use a box grater or food processor with grating disc.
· Crucial Step: Squeeze out as much liquid as possible from the grated potatoes and onion for a crispier result.
Key Ingredients & Ratios
· Base (per 4 large russets): 1 medium onion, 2 eggs, 1/4 cup flour.
· Seasoning: Salt, pepper. Optional: baking powder (for fluffier latkes).
· Frying Fat: Vegetable, canola, or peanut oil (high smoke point).
Cooking Method
· Pan & Heat: Large skillet, medium-high heat.
· Frying: Use 1/4 cup batter per pancake. Flatten slightly. Fry 3-4 mins per side until golden.
· Draining: Place on paper towels or a rack to remove excess oil.
Serving & Storage
· Classic Toppings: Sour cream, applesauce, or both.
· Make Ahead: Fully cook, cool, then freeze. Reheat in a 450°F oven for about 15 minutes.
📖 More Than Just a Pancake: History & Variations
This humble dish has a rich history and many regional identities.
· Ashkenazi Jewish Latkes: Deeply tied to Hanukkah, symbolizing the miracle of oil. Traditionally fried in oil, they often include onion and sometimes baking powder or matzo meal.
· Polish Placki Ziemniaczane: Often served as a savory main course, topped with robust sauces like goulash, mushroom sauce, or pork crisps.
· Ukrainian Deruny: The national dish, typically served with sour cream. The name comes from the verb “to grate”.
· German Kartoffelpuffer: Common at outdoor markets, served sweet (with applesauce) or savory.
· Swedish Raggmunkar: Made with a wheat flour and milk batter mixed with shredded potatoes, served with fried bacon and lingonberry jam.
· Irish Boxty: Often includes buttermilk and baking soda, resulting in a smooth, grained pancake.
✨ Benefits & Nutritional Profile
Potato pancakes are a comforting, energy-dense food. Here is a breakdown of the nutrition in a typical 100-gram serving:
Primary Macronutrients
· Calories: 189-268 kcal
· Carbohydrates: 20.7-27.8 g
· Fat: 10.1-14.8 g
· Protein: 4.5-6.1 g
Key Vitamins & Minerals
· Potassium: Good source (18% DV), supports heart and muscle function.
· Vitamin C: Good source (31% DV), an antioxidant.
· Fiber: Provides about 2.3-3.3 g, aiding digestion.
Dietary Considerations
· The nutrition can vary greatly based on ingredients, portion size, and amount of oil absorbed during frying.
· For a healthier version, consider baking instead of shallow-frying, using less oil, or adding grated vegetables like zucchini for extra nutrients.
I hope this detailed guide inspires you to make these crispy, golden pancakes. If you try a specific cultural variation, like the Polish style with goulash or the Swedish way with lingonberry jam, I would love to hear how it turns out!
