Potato Pancakes (Kartupeļu Pankūkas)

A beloved staple in Latvian homes, Kartupeļu Pankūkas are savory potato pancakes offering a delightful contrast in textures. Crispy golden edges give way to a tender, flavorful interior made from grated potatoes and onion. These satisfying pancakes are incredibly versatile – perfect as a comforting snack, a light lunch, or even a side dish. They are traditionally served hot right from the skillet, often accompanied by a generous dollop of cool sour cream and the sweet tartness of lingonberry jam (brūkleņu ievārījums).

Ingredients (Makes about 12-15)

• 4-5 large potatoes (about 1kg), peeled
• 1 medium onion, peeled
• 1 large egg, lightly beaten
• 2-3 tbsp all-purpose flour (or more if mixture is very wet)
• Salt and freshly ground black pepper to taste
• Vegetable oil for frying
• Serving suggestions: Sour cream, lingonberry jam (brūkleņu ievārījums), applesauce

Instructions

1. Grate the potatoes using the fine or medium side of a box grater. Grate the onion finely as well.
2. Place the grated potato and onion in a colander set over a bowl. Press down firmly to squeeze out as much liquid as possible. Discard the liquid (or save the starch at the bottom if desired and add back).
3. Transfer the squeezed potato and onion mixture to a clean bowl.
4. Stir in the lightly beaten egg, flour, salt, and pepper. Mix until just combined – do not overmix. If the mixture seems extremely wet, add a little more flour, one tablespoon at a time.
5. Heat a generous amount of vegetable oil (about 1/4 inch deep) in a large skillet over medium-high heat. The oil is ready when a small drop of batter sizzles immediately.
6. Carefully drop spoonfuls (about 1/4 cup each) of the potato mixture into the hot oil. Flatten each pancake slightly with the back of the spoon. Don't overcrowd the pan.
7. Fry for about 3-5 minutes per side, or until golden brown and crispy. Adjust heat as needed to prevent burning.
8. Remove the cooked pancakes with a slotted spatula and drain them on paper towels.
9. Repeat with the remaining batter, adding more oil to the skillet if necessary.
10. Serve immediately while hot and crispy, with sour cream and lingonberry jam or applesauce on the side.