Super Easy European Style Potato Pancakes
Try this Super Easy European Style Potato Pancake recipe, or contribute your own.
Try this Super Easy European Style Potato Pancake recipe, or contribute your own.
- Carbohydrate 0.666386780363862 g
- Cholesterol 0 mg
- Fat 0.0130706988107057 g
- Fiber 0.0717074333280329 g
- Protein 0.126205463872177 g
- Saturated Fat 0.00285121688830562 g
- Serving Size 1 1 Serving (2g)
- Sodium 0.356676259563994 mg
- Sugar 0.594679347035829 g
- Trans Fat 0.00283891854083313 g
- Calories 3 calories
Step-by-step
- Place the potatoes in a blender and blend for 2 minutes until they release moisture
- Add onions and garlic and blend for another minute
- Pour the mixture through thin mesh strainer and let it sit for 10 minutes
- After 10 minutes pour the mixture into the bowl
- Add egg, flour, salt and pepper and mix together
- Heat up a tablespoon of oil and fry up a test pancake
- Taste it and adjust seasoning of the mixture if needed
- Add oil as needed and fry up the remaining of the pancakes
While smooth latkes rely on a coarse hand-grater, European potato pancakes often begin in a blender to quickly break down the starch and fiber. This machine-processing releases a significant amount of cellular liquid that must be aggressively managed to prevent a soggy interior. Raw potato naturally holds an abundance of water, and blending accelerates cellular breakdown, liberating that moisture instantly. Pouring the blended mass through a fine mesh strainer for ten minutes removes excess liquid before any binder joins the bowl. Without this crucial draining step, the flour fails to hydrate properly and the resulting patties steam instead of crisping in the hot pan. Standard kitchen mesh strainers work well for this task, though a clean cheesecloth or nut milk bag can squeeze out even more moisture if the mesh allows fine pulp to pass through. Once drained, incorporate the egg, flour, and seasonings into the dense starch paste. Testing a single small spoonful in hot oil allows adjustment of salt levels before committing the entire batch to the skillet. Maintain medium heat with a neutral cooking oil that has a high smoke point to achieve an even golden-brown crust without burning the aromatics. Sour cream and scallions provide a sharp, cool contrast to the rich, fried exterior. Starch retrogradation happens rapidly, so serving the pancakes immediately yields the best textural contrast between the crunchy edges and tender center.
