Frying Breakfast Potato Pancakes Recipe with crunchy onions and cheese

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These crispy and golden potato pancakes, also known as latkes, are a delightful treat that can be savoured as a snack or as a side dish. Originating from Eastern European cuisine, these pancakes have been adapted to suit the Indian palate, making them a perfect addition to your vegetarian repertoire.

Course Snack or Side Dish
Cuisine Eastern European, adapted for Indian taste
Servings 4-6 pancakes
Preparation Time 20 minutes
Cooking Time 20-25 minutes
Calories approx. 250 per serving

Ingredients:

  • 2 large potatoes, peeled and grated
  • 1 onion, finely chopped
  • 2 cloves of garlic, minced
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cumin seeds
  • 2 tablespoons lemon juice
  • 1/4 cup vegetable oil
  • Chopped fresh coriander, for garnish (optional)

Method:

  1. In a large bowl, combine the grated potatoes, chopped onion, minced garlic, flour, salt, black pepper, and cumin seeds. Mix well.
  2. Squeeze out as much moisture from the potato mixture as possible using a cheesecloth or a clean kitchen towel.
  3. Add the lemon juice to the potato mixture and mix well.
  4. Heat the vegetable oil in a non-stick pan over medium heat.
  5. Using your hands, shape the potato mixture into small patties.
  6. Place the patties in the hot oil and flatten them slightly.
  7. Cook the pancakes for 4-5 minutes on each side, or until they are golden brown and crispy.
  8. Drain the pancakes on paper towels and serve hot with your favourite chutney or raita.

I still remember the first time I savoured these crispy potato pancakes at a Restaurant in Paris. The combination of the crunchy exterior and the fluffy interior, along with the hint of cumin and coriander, was absolutely delightful. Since then, I’ve been hooked to this recipe, and I’m sure you’ll love it just as much as I do!

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