The Potato Pancake Principle by Joan Nathan
Savor the perfect balance of crispy and tender with "The Potato Pancake Principle" by Joan Nathan—a delightful recipe that reimagines classic latkes with simplicity and finesse. Using russet potatoes and a touch of yellow onion for depth, these golden-brown pancakes feature a light yet flavorful batter enhanced by baking powder, ensuring an irresistibly fluffy texture. The secret lies in squeezing out every bit of moisture from the grated potatoes, guaranteeing a crispy exterior. Ideal for a weekend brunch or a Hanukkah celebration, these potato pancakes are served piping hot with traditional sides of tangy sour cream and sweet applesauce, making them a comforting and versatile dish for any occasion. With just 15 minutes of prep and 25 minutes of cook time, this easy recipe is a timeless classic you'll want to savor time and time again!
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Recipe Information
Ingredients
- 2 large russet potatoes
- 1 medium yellow onion
- 2 large eggs
- 3 tablespoons all-purpose flour
- 1 teaspoon kosher salt
- 0.5 teaspoons black pepper
- 0.5 teaspoons baking powder
- 0.25 cups vegetable oil
- 0.5 cups sour cream
- 0.5 cups applesauce
Instructions
Peel the potatoes and grate them using the large holes of a box grater or a food processor fitted with a grating blade. Place the grated potatoes in a large bowl of cold water to prevent browning.
Grate the onion and set aside.
Drain the potatoes, then transfer them to a clean kitchen towel or cheesecloth. Wrap them tightly and squeeze out as much liquid as possible. Discard the liquid.
In a large mixing bowl, combine the grated potatoes, grated onion, eggs, flour, kosher salt, black pepper, and baking powder. Mix thoroughly until the ingredients are well incorporated.
Heat the vegetable oil in a large skillet over medium-high heat until shimmering but not smoking.
Working in batches, drop about 2 tablespoons of the potato mixture per pancake into the skillet, flattening each one slightly with the back of a spoon to create a disc shape.
Cook each pancake for 3-4 minutes per side, or until golden brown and crispy. Transfer cooked pancakes to a paper towel-lined plate to drain excess oil.
Repeat with the remaining potato mixture, adding more oil to the skillet as needed.
Serve the potato pancakes hot, accompanied with sour cream and applesauce on the side.
Nutrition Facts
Calories |
1587 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.2 g | 109% | |
| Saturated Fat | 26.0 g | 130% | |
| Polyunsaturated Fat | 33.6 g | ||
| Cholesterol | 430 mg | 143% | |
| Sodium | 1124 mg | 49% | |
| Total Carbohydrate | 183.4 g | 67% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 31.2 g | ||
| Protein | 37.6 g | 75% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 335 mg | 26% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 3789 mg | 81% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
