epicurious4.6
Classic Potato Pancakes
This recipe calls for frying the crispy potato pancakes in a combination of butter and oil. Serve them with applesauce or sour cream at your next gathering.
👥 24 Servings⏱️ Prep & Cook: 1h🔥 Cook: 1h👤 Andrew Friedman📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●food processor
- ●colander
- ●grater
- ●bowl
- ●whisk
- ●wooden spoon
- ●pan
- ●skillet
- ●spatula
📝 Preparation Steps
1
Preheat oven to 200°F. Place 2 nonstick baking sheets in oven.
2
Using box grater or food processor fitted with grating disc, coarsely grate onion and place in colander set in sink. Coarsely grate potatoes, add to colander, and set aside to drain.
medium onion, peeled1
3
Lightly beat eggs in a large bowl, then whisk in flour.
large eggs2
4
Press potatoes and onion to extract as much liquid as possible, then add to egg/flour mixture. Season with salt and freshly ground black pepper. Using wooden spoon or hands, mix well, but do not overwork.
medium onion, peeled1
5
Heat 1 Tbsp. oil and 1 Tbsp. butter in a heavy-bottomed large skillet over medium-high heat, until hot but not smoking. Drop 4 scant ¼-cup portions of potato mixture into pan and flatten with spatula to form four 3-inch pancakes.
6
Fry until bottoms are golden-brown, 4 to ⏱️ 5 minutes, then turn over and fry until golden-brown and crisp, an additional 4 to ⏱️ 5 minutes. Transfer to paper towels to drain; season immediately with salt and pepper. Keep warm on baking sheets in oven while making remaining pancakes.
7
Using paper towels, carefully wipe out pan. Add 1 Tbsp. oil and 1 Tbsp. butter and fry 4 more pancakes. Repeat with remaining batter, wiping out pan and adding 1 Tbsp. oil and 1 Tbsp. butter before each batch.
8
Serve pancakes hot with applesauce and/or sour cream. Editor's note: This recipe was originally published in July 2006. Head this way for more great Hanukkah food →
Applesauce and/or sour cream, for serving
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