Perkins potato pancakes are delicious savory pancakes that are easy to make and really tasty. If you never tasted them, you can now try this tasty, classic breakfast recipe with butter or applesauce. Alternatively, they are usually prepared as a side dish for meat dishes, cured meats, cheeses or as a tasty appetizer.
Yields: 4 portions
Prep Time: 5 mins Cook Time: 15 mins Total: 20 mins
Why try these Potato Pancakes?
Potato pancakes are very popular in the United States mainly thanks to the Jewish tradition: the preparation of these delicious pancakes, called potato latkes, is in fact linked to the festival of lights, Hanukkah.
In the original preparation raw potatoes and onion are grated, then flour, eggs, salt and pepper are added and the mixture is made which will then be fried in plenty of oil to make pancakes that are crunchy on the outside and soft on the inside.
What is the difference between potato pancakes and latkes?
Latkes use medium matzo meal instead of flour and have a deeply browned crust as a result. On the other hand these Perkins Potato pancakes are soft at the center and have a thin yet crispy crust.
Perkins Potato Pancakes Ingredients
- 3-4 russet potatoes (or 2 1/2 cups frozen has browns)
- 4 egg
- 1 cup whole milk
- 1 tbsp onion, minced
- 1 cup 00 flour
- 1/4 tsp baking powder
- 3 tbsp butter, melted
- 3 tbsp sugar
- 1 tbsp fresh parsley, chopped
- sea salt to taste
- black pepper to taste
- dill to taste
How to make potato pancakes
- Wash the potatoes, peel them and grate them with a large-hole grater, do the same with the onion, collect them in a cotton cloth, squeeze them so as to eliminate excess water, and transfer them all into a bowl.
- Now add the flour, salt, pepper, eggs, milk and spices mixing all the ingredients well.
- If the mixture is too liquid, add a little more flour.
- Heat the oil in the pan and, as soon as it is hot, pour the mixture with the help of a spoon making discs as regular as possible. Cook them until golden brown and turn them halfway through cooking to brown them on both sides.
- Once ready, arrange them on absorbent kitchen paper, so as to eliminate excess oil, add a little salt and dill. Your potato pancakes are ready to serve.
- You can serve the potato pancakes with apple sauce, butter, sour cream or yogurt sauce, to make them even tastier.
- Alternatively you can also accompany them with fish main courses such as tuna, swordfish or smoked salmon, as well as meat, bacon, salami and cheese dishes.
Tips:
- Fresh potatoes have more moisture than frozen once and you might need to add more flour to the mixture.
- You can store potato pancakes in the fridge for a maximum of 2 days covered with transparent film or in an airtight container.
Perkins Potato Pancakes
Ingredients
- 3-4 russet potatoes or 2 1/2 cups frozen has browns
- 4 egg
- 1 cup whole milk
- 1 tbsp onion minced
- 1 cup 00 flour
- 1/4 tsp baking powder
- 3 tbsp butter melted
- 3 tbsp sugar
- 1 tbsp fresh parsley chopped
- sea salt to taste
- black pepper to taste
- dill to taste
Instructions
- Wash the potatoes, peel them and grate them with a large-hole grater, do the same with the onion, collect them in a cotton cloth, squeeze them so as to eliminate excess water, and transfer them all into a bowl.
- Now add the flour, salt, pepper, eggs, milk and spices mixing all the ingredients well.
- If the mixture is too liquid, add a little more flour.
- Heat the oil in the pan and, as soon as it is hot, pour the mixture with the help of a spoon making discs as regular as possible. Cook them until golden brown and turn them halfway through cooking to brown them on both sides.
- Once ready, arrange them on absorbent kitchen paper, so as to eliminate excess oil, add a little salt and dill. Your potato pancakes are ready to serve.
- You can serve the potato pancakes with apple sauce, butter, sour cream or yogurt sauce, to make them even tastier.
- Alternatively you can also accompany them with fish main courses such as tuna, swordfish or smoked salmon, as well as meat, bacon, salami and cheese dishes.