Easy Potato Pancakes

Name: Easy Potato Pancakes
Prep time: 20 min
Total time: 60 min
Ingredients: 1.5 pounds waxy potatoes, peeled; 1 medium onion; 1 large egg, lightly beaten; 2 tablespoons unbleached all-purpose flour; Kosher salt and freshly ground pepper; 3 tablespoons canola oil; Sour cream and applesauce, for serving; Sour cream and applesauce

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By

Martha Stewart Test Kitchen

Updated on February 9, 2020

Prep Time:

20 mins

Total Time:

1 hr

Servings:

4

You can make these classic latkes a couple of hours in advance and reheat them when the guests arrive. Serve with sour cream and applesauce.

Ingredients

1 ½ pounds waxy potatoes, peeled
1 medium onion
1 large egg, lightly beaten
2 tablespoons unbleached all-purpose flour
Kosher salt and freshly ground pepper
3 tablespoons canola oil
Sour cream and applesauce, for serving
Sour cream and applesauce

Directions

Coarsely grate potatoes and onion into a colander in the sink. Squeeze out as much liquid as possible, then transfer vegetables to a large bowl; mix in egg, flour, 1 teaspoon salt, and 1/4 teaspoon pepper.
Heat oil in a large nonstick skillet over medium. Working in batches, drop 1/4-cup mounds of potato mixture into the skillet; press lightly with a spatula to flatten. Cook pancakes until golden, 5 to 6 minutes per side. Transfer to a paper towel-lined plate to drain. Serve with sour cream and applesauce, as desired.

Cook's Notes

The pancakes can be prepared up to 3 hours ahead; reheat them on a baking sheet in a 400-degree oven.

Originally appeared: Everyday Food, December 2003