Potato Pancakes (Copycat Izzy’s) are a DIY version of potato cakes or latkes from the Cincinnati based Izzy’s deli.
Potato Pancakes (Copycat Izzy’s)
By Sue Lau | Palatable Pastime
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Potato Pancakes (Copycat Izzy’s) is my recipe of the day with the blogging group Sunday Funday. We post recipes weekly using the same topic. This week it is savory pancakes. Glad you could join us!
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I decided on potato pancakes for my recipe. I had been reading about them online. Apparently made a little bit differently from your usual potato pancakes or latkes.
These employ a combination of both chopped and shredded Kennebec potatoes with seasonings. Then they are fried in oil until browned and crisp. They turn out a bit thicker than regular latkes. And they are quite easy to pick up with your hand and eat (instead of using a fork). At Izzy’s, they always serve their famous dill pickles so I plated with those as well.
I like the potato pancake served with ketchup or malt vinegar. They are a perfect side for any deli-type sandwich. Izzy’s is famous for their reuben but they have many others. Use your discretion for the main.
Sunday Funday
Savory Pancakes
- Bacon, Chive, & Ricotta Pancakes from Amy’s Cooking Adventures
- A Savory Pannekoeken from Culinary Cam
- Crepes Sushi from A Day in the Life on the Farm
- Colcannon Cakes from Karen’s Kitchen Stories
- Savoury Chickpea Flour Pancakes from Mayuri’s Jikoni
- Gluten Free Besan Cheela/Chickpea Flour Pancake from Sneha’s Recipe
- Potato Pancakes from Palatable Pastime
- Oats and Lentil Pancakes (Chila) from Cook with Renu
Potato Pancakes (Copycat Izzy’s)
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Potato Pancakes (Copycat Izzy’s)
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Potato Pancakes (Copycat Izzy's)
Equipment
- 1 Food processor fitted with a shredding blade
Ingredients
- 10 ounces white Kennebec potatoes chopped
- 10 ounces white Kennebec potatoes shredded
- 2 large eggs
- 1/2 cup all-purpose flour
- 4 tablespoons milk
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- cooking oil as needed
Instructions
- Chop half the potatoes by hand or pulse in a food processor with a blade. You don't have to peel.
- Shred the remainder using the shredded round blade. Also no need to peel, and don't need to pat dry.
- Stir together with remaining ingredients.
- Heat oil (about 350F) in a large skillet bout 1-2 inches deep.
- Scoop half cup potatoes and put in the oil, use a pancake turner to tap the potatoes flat, using the side edge like a knife.
- Cook until browned underneath, then turn and brown other side.
- Drain on paper toweling.
Notes
Nutrition
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