Crispy Potato Pancakes: Golden, Savory, and Irresistible

Serving: Potato pancakes are traditionally served with sour cream or applesauce. They also pair wonderfully with smoked salmon or a simple green salad.
Storage: Leftover potato pancakes can be stored in the refrigerator for up to 3 days. To reheat, place them in a single layer on a baking sheet in a 350°F (175°C) oven for 10-15 minutes to restore their crispiness.
Variations:

Sweet Potato Pancakes: Swap out regular potatoes for sweet potatoes for a slightly sweeter, nutrient-rich variation.
Cheese Latkes: Add 1/4 cup of shredded cheddar or parmesan cheese to the batter for a cheesy twist.
Zucchini Potato Pancakes: Add 1/2 cup of grated zucchini to the mixture for added moisture and a fresh flavor.
FAQ:
Q: Can I make the potato pancakes ahead of time?
A: Yes, you can prepare the batter ahead of time and refrigerate it for up to 2 hours. Fry the pancakes just before serving for the best texture.

Q: Can I freeze potato pancakes?
A: Yes, you can freeze cooked potato pancakes. Allow them to cool completely, then arrange them in a single layer on a baking sheet and freeze. Once frozen, transfer them to a zip-top bag. To reheat, bake from frozen in a 375°F (190°C) oven for about 10-15 minutes.

Q: Can I make these gluten-free?
A: Yes! Simply substitute the all-purpose flour with a gluten-free flour blend or potato starch for a gluten-free version of these potato pancakes.

Potato pancakes are a delicious, crispy treat that’s easy to make and perfect for any occasion. Whether you’re celebrating Hanukkah or simply craving a savory snack, these golden delights will hit the spot!