Kittencal's Crispy Potato and Green Onion Pancakes Latkes
Crispy on the outside and tender on the inside, Kittencal's Crispy Potato and Green Onion Pancakes (Latkes) are a delightful twist on a beloved classic, perfect for breakfast, brunch, or as a savory side dish. Featuring freshly grated Russet potatoes combined with vibrant green onions and a dash of garlic powder for added flavor, these latkes achieve their signature crunch thanks to a crucial step of draining excess liquid. Bound together with eggs and a touch of flour, each pancake is pan-fried to golden perfection in hot vegetable oil. Quick to prepare in just 35 minutes, this comforting dish is ideal for serving warm with tangy sour cream or sweet applesauce for dipping. Perfectly suited for holiday gatherings or casual weeknight dinners, these potato pancakes bring crisp texture and irresistible flavor to any table.
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Ingredients
- 4 large Russet potatoes
- 4 stalks Green onions
- 2 large Eggs
- 2 tablespoons All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoons Ground black pepper
- 0.5 teaspoons Garlic powder
- 0.5 cup Vegetable oil
Directions
Step 1
Peel the russet potatoes, then grate them using a box grater or food processor.
Step 2
Place the grated potatoes in a clean kitchen towel and squeeze out as much liquid as possible. This step is essential for achieving crispy pancakes.
Step 3
Thinly slice the green onions, including the white and green parts.
Step 4
In a large mixing bowl, combine the grated potatoes, sliced green onions, eggs, flour, salt, black pepper, and garlic powder. Mix everything well until evenly combined.
Step 5
Heat vegetable oil in a large skillet over medium-high heat. The oil should be about 1/4-inch deep.
Step 6
Scoop about 2 tablespoons of the potato mixture and flatten it into a pancake shape. Carefully place it in the hot oil. Repeat, adding more pancakes to the skillet without overcrowding.
Step 7
Cook each pancake for about 3-4 minutes per side, or until golden brown and crispy. Adjust the heat if necessary to prevent burning.
Step 8
Transfer the cooked pancakes to a plate lined with paper towels to drain excess oil.
Step 9
Serve immediately with sour cream or applesauce on the side, if desired.
Nutrition Facts
| Serving size | (1495.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2287.1 |
| Total Fat 114.4g | 0% |
| Saturated Fat 18.1g | 0% |
| Polyunsaturated Fat 67.2g | |
| Cholesterol 372mg | 0% |
| Sodium 2679.8mg | 0% |
| Total Carbohydrate 282.0g | 0% |
| Dietary Fiber 23.2g | 0% |
| Total Sugars 15.7g | |
| Protein 50.2g | 0% |
| Vitamin D 82IU | 0% |
| Calcium 289.2mg | 0% |
| Iron 17.6mg | 0% |
| Potassium 7068.3mg | 0% |
Source of Calories