Potato pancakes are a traditional preparation with roots in various culinary cultures of Eastern Europe, especially in countries like Russia, Poland, and Ukraine, where they are known as "draniki" or "latkes". These delights have become popular in various regions of Latin America, adopting their own names and variations. In countries like Argentina, Chile, and Mexico, they are usually simply called potato pancakes or potato patties, reflecting their homemade flavor and crispy texture. This recipe is often appreciated for its simplicity and versatility, in addition to being a comforting dish that brings families together around the table during informal gatherings or celebrations.
In addition to their popularity in Latin America, variations of potato pancakes are also found in other parts of the world, such as in the United States, where they are commonly named "potato pancakes". These pancakes can be accompanied by different toppings, from sour cream and sauces to jams and vegetables, reflecting the adaptability of this traditional recipe in contemporary cuisine.
How To Make Potato Pancakes II
To begin this recipe, grate the fresh potatoes and place them in a colander. Rinse them with cold water to remove the excess starch, which is essential for getting crispy pancakes.
Drain the potatoes well to prevent the mixture from becoming too wet.
Then, grate the onion and also place it in a colander. Press with the back of a wooden spoon to remove any excess moisture that could affect the final texture.
In a large bowl, combine the well-drained potatoes and onion to form the base of the mixture.
Add the eggs to this mixture, which help bind the ingredients and provide structure to the pancakes.
Add the wheat flour, baking powder, salt, and freshly ground black pepper. Mix all the ingredients until homogeneous.
Heat about 1/8 inch of oil in a large skillet, making sure it is hot enough for frying.
With a spoon, drop about 2 tablespoons of the batter into the hot oil and flatten slightly with the back of the spoon to form thin pancakes.
Remember that the flatter the pancakes are, the crispier they will be after cooking.
Brown the pancakes well on both sides until they are a deep golden color and crispy.
Once ready, drain the pancakes on a paper towel to remove excess oil.
To keep them warm while you cook the rest, place them in an oven preheated to 100 degrees.
