KITTENCAL'S CRISPY POTATO AND GREEN ONION PANCAKES (LATKES)

Kittencal's Crispy Potato and Green Onion Pancakes (Latkes) image

This recipe goes back 30 years or more, my family loves these! you can make these ahead of time and then freeze, just cool and place on a large baking sheet to freeze, when frozen stack in a freezer container or pop them into a freezer bag, to reheat and re-crisp, defrost the pancakes then place in a 400 degree oven for about 8 minutes turn over then continue baking until crisp, I strongly suggest to double the recipe these will be half gone before they even make it to the table! I like to add in some cayenne pepper and a bit of garlic powder but that is optional --- yield is only estimated you should get between 20-23 pancakes for this recipe, to make things easier use your processor to grate the potatoes, plan ahead the grated potatoes need to soak for a minimum of 8-24 hours or even up to 2 days to remove some of the starch, the longer soaking time the crispier they will be --- serve with sour cream :)

Provided by Kittencalrecipezazz

Categories Breakfast

Time 32m

Yield 8 serving(s)

Number Of Ingredients 8

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Ingredients

2 lbs red potatoes, peeled
1 large egg, lightly beaten
3 tablespoons flour (or use matzo meal)
2 -4 teaspoons seasoning salt (or to taste, or use white salt to taste)
2 teaspoons black pepper (or to taste)
4 -6 green onions, finely chopped (use as much as you like I use lots!)
3 -4 tablespoons fresh parsley, finely chopped (good to add in!) (optional)
oil (for frying)

Steps:

Grate the potatoes using a the coarse side if the grater or use a food processor.
Place into a large bowl and cover with cold water.
Allow the grated potatoes to soak for at least a minimum of 8 hours or even up to 2 days.
Using your hands firmly squeeze handfuls of the grated potatoes to remove as much liquid as possible, then place in a large mixing bowl.
Add in egg, flour, seasoned salt and pepper; mix well with a wooden spoon, then add in the green onions and parsley (if using).
Heat oil in a heavy skillet over medium heat.
Place a heaping tablespoonful of the potato mixture into the hot skillet and using a fork, flatten slightly (the edges will be uneven!).
Sprinkle with more salt if desired.
Place only a few pancakes in the pan, careful not to over crowd.
Cook until golden and crisp on both sides adding in more oil if needed).
Repeat with remaining potato mixture.
DELICIOUS!

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Sibaphiwe Zomo

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These potato pancakes were delicious! I used Yukon Gold potatoes and they were the perfect texture. I also added some shredded cheddar cheese to the batter and it was a great addition. I will definitely be making these again.

Polash Rana

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I was looking for a new potato pancake recipe and I'm so glad I found this one! These pancakes were crispy on the outside and fluffy on the inside. I served them with sour cream and applesauce and they were the perfect comfort food. I will definitely

Amy Swiney

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These potato pancakes were a hit with my family! They were so easy to make and everyone loved them. I used russet potatoes and they were the perfect texture. I also added some diced onions to the batter and it was a great addition. I will definitely

ISMAIL ASIAT ANIKE TITILOPE

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I was so excited to try these potato pancakes and they did not disappoint! I love the crispy exterior and the fluffy interior. I served them with sour cream and applesauce and they were the perfect comfort food. I will definitely be making these agai

These potato pancakes were so easy to make and they turned out so crispy and delicious! I used Yukon Gold potatoes and they were the perfect texture. I also added some shredded cheddar cheese to the batter and it was a great addition. I will definite

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