Russian Potato Pancakes (In Food Processor)
Russian potato pancakes are similar to fritters but in my version, I mash them in a food processor or blender along with onion and seasonings. delicious creamy on the inside with a pan-fried crispy exterior. It’s as if the hash brown and pancake decided to join culinary forces, resulting in this potato-rich pancake - a delicious addition to the breakfast table or to be served for brunch.
Ingredients
Potato Cakes
- 4 large Russet potatoes, roughly chopped
- 1 small brown onion, roughly chopped
- 2 large eggs
- ¼ cup all-purpose flour
- ¼ teaspoon garlic powder
- Salt to taste
- Black pepper to taste
- Cooking oil for frying
For Serving
- Herbs, Green onion, Dill, Parsley
- Sour cream
Instructions
- In a food processor add roughly chopped raw potatoes and onions. Pulse until smooth or leave a few chunks here and there. It is totally up to you which texture you'd like in the end. Alternatively, you can use a box grater to medium grate the potatoes and onions (optional, these can be just diced very small too).
- Place the potato mixture into a clean kitchen towel (or a fine mesh strainer or a cheesecloth) and squeeze all of the liquid into a large bowl. Discard the liquid and keep the potato starch that you’ll find in the bottom of the bowl. It helps the potato pancakes stay together. Can't skip this step as too much liquid in potatoes will cause the pancakes to fall apart.
- Add the drained potato mixture with starch to a large mixing bowl. Add flour, eggs, and seasonings. Stir to combine.
- In a nonstick pan over medium-high heat add a tablespoon of oil. Once it's hot and sizzling, slowly drop 2 tablespoons of potato batter into the pan. Gently press down with the back of the spoon (instead of spreading the batter out, please see notes) and fry the pancakes for 2-3 minutes on both sides until golden brown and crispy. Don’t overcrowd the pan, you’ll need to do it in batches.
- Don’t forget to wipe down the browned bits from the pan and add more oil if needed between the batches.
- Transfer the cooked pancakes to a plate lined with paper towels to remove the excess moisture. PRO TIP: To avoid soggy latkes keep them separate from each other either on a large platter or with some parchment paper and kitchen paper in between.
- Traditional potato latkes are served with a dollop of sour cream and fresh herbs. I like these savory but if you like them sweeter, try apple sauce for serving instead.
Tried this recipe?Let us know how it was!