by the Rodale’s content team
Who doesn’t love a good potato pancake? The pan-fried treats are the perfect comfort food for chilly winter nights.
They’re also a truly international cuisine. The Swedish version of is called rårakor, in Ireland, you’d call it a boxty, and in Luxembourg, gromperekichelcher. Then of course there’s the latke, a potato pancake traditionally enjoyed during the celebration of Hanukkah.
These latkes are simple to make yet impressively tasty to eat. The end result is just as well suited for celebrating the Festival of Lights as it is for when you’re simply craving a little warm, crispy pleasure.
- 3 cups shredded potato
- ¼ cup grated onion
- 2 eggs, beaten
- 2 Tablespoons flour
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- ½ cup vegetable oil
1. Mix the shredded potato, onion, eggs, flour, salt, and pepper together in a large bowl.
2. Pour the vegetable oil into a cast-iron skillet to a depth of about ½ inch. Heat the oil over medium-high heat.
3. Drop spoonfuls of the potato mixture into the hot oil. Flatten the spoonfuls with the back of a spoon or spatula to create the latke shape.
4. Cook in the oil for 3 to 5 minutes per side. Drain the latkes on a plate lined with a paper towel.
5. Serve with sour cream or organic apple butter—delicious!