Potato Pancakes (Latkes)

Servings: 4

Ingredients

3 large potatoes
1 stick celery (substitute for onion)
3 eggs
salt and pepper
2 tsp baking powder
3 tbsp flour
1 tsp Hing
1 tbsp chives

Instructions

1
Grate the potatoes, and squeeze out as much of the liquids from the potato as possible.
2
Add the grated celery, flour, hing, chives, egg, and fold to mix. Add salt and pepper to taste.
3
Place a pan on the stove over medium heat. Once the pan is hot, melt your butter.
4
Place a palm-sized amount of the potato mixture into the pan and shape it into a pancake. Cook for 3-4 minutes on each side until they are crispy and golden brown.
5
Remove from heat and place on a paper towel-lined plate to absorb excess grease. Repeat the previous step with the remaining potato mixture.
6
Top with a sprinkle of sour cream and fresh parsley, or serve with your favorite dipping sauce, and enjoy!
After grating the potatoes, it's essential to remove excess moisture. Squeezing out as much liquid as possible will help your pancakes become crispier when cooked. When combining the grated potatoes with other ingredients, avoid overmixing. Gently fold the ingredients together to prevent the mixture from becoming dense. Before cooking the whole batch, start with a small test pancake. This helps you adjust the seasoning or technique before making the entire batch. Avoid overcrowding the pan, as this leads to unevenly cooked potato pancakes. Instead, make multiple batches, and keep any finished pancakes warm in a low oven (around 200F) until you're ready to serve them. Don't make your pancakes too thick. They should be thin enough to cook through but thick enough to hold together. Use a non-stick pan for the best results and easier flipping of the pancakes.

Read it online: https://wayfarerspantry.com/thepantry/recipe/potato-pancakes-latkes/