Chef John's Classic Potato Pancakes Recipe - Allrecipes.com
Chef John's Classic Potato Pancakes  Recipe
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Chef John's Classic Potato Pancakes
See a great technique for making perfect potato pancakes. See more
  • READY IN 45 mins

Chef John's Classic Potato Pancakes

Recipe by  

"The one and only way to not get perfectly crispy potato pancakes is to not squeeze them properly. More than half the procedure was dedicated to grating, soaking, draining, and squeezing the potatoes. If you don't thoroughly squeeze all the liquid from the potatoes, the pancakes just won't crisp up as well. Top with thinly sliced smoked salmon, sour cream, and fresh dill."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    15 mins
  • COOK

    10 mins
  • READY IN

    45 mins

Directions

  1. Place potatoes and onion into a large bowl and pour enough cold water in the bowl to cover by several inches. Let rest until potatoes and onion are completely soaked, 20 to 30 minutes. Pour potato mixture into a colander, rinse, drain, and squeeze repeatedly to remove all moisture.
  2. Whisk eggs, flour, salt, black pepper, and cayenne pepper together in a bowl until smooth.
  3. Mix potato mixture and egg mixture together in a large bowl with a spatula.
  4. Heat 1/4-inch oil in a heavy skillet over medium-high heat. When oil shimmers, drop large spoonfuls of potato batter into hot oil and flatten with a spatula to about 1/2-inch thick. Cook until the edges of pancakes are golden brown and crispy, 3 to 5 minutes. Reduce heat to medium, flip pancakes, and cook until golden brown and crispy on the other side, about 5 minutes more. Repeat cooking process with remaining batter.
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Footnotes

  • Cook's Note:
  • Cover the bowl of pancake batter with plastic wrap while pancakes are cooking to prevent batter from browning.
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Reviews More Reviews

Jun 22, 2014

These are great potato pancakes aka Latkas. I used 4 large russet potatoes, about 2 pounds. Water and starch are the enemy of crispy potatoes - here are a couple of tips. Peel and place the potatoes in cold water. I grate the potatoes and onion using the grater attachment on the food processor. Then back into cold water in the basket of a salad spinner. Rinse well and change the water a few times to remove the starch. Once the water is almost clear, let soak completely covered in cold water in the basket of the salad spinner. Whisk the eggs, flour, salt pepper together. Drain the potatoes and spin them dry, empty the water out of the salad spinner bowl - shake the potatoes and spin them again. Mix the dried potatoes with the egg mixture - it will appear as if there is not quite enough egg mixture but don't worry, there is plenty. Use tongs or a slotted spoon to scoop the potatoes out and into the hot oil. Do NOT move the patties until the edges are crispy. Flip and continue cooking over medium heat until golden brown. Heat you oven to 170 degrees and place the potato pancakes on a paper towel lined sheet pan in the warm oven to hold while you make the next batch. If you don't have a salad spinner, Chef John's method of squeezing and drying with paper towels works OK or use a clean thin cotton dish towel and wring them out with that.

 

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Nutrition

  • Calories
  • 315 kcal
  • 16%
  • Carbohydrates
  • 52.1 g
  • 17%
  • Cholesterol
  • 106 mg
  • 35%
  • Fat
  • 8.3 g
  • 13%
  • Fiber
  • 6.3 g
  • 25%
  • Protein
  • 9.3 g
  • 19%
  • Sodium
  • 633 mg
  • 25%

* Percent Daily Values are based on a 2,000 calorie diet.

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