Crispy Potato Pancakes Recipe
Introduction
Potato pancakes are a crispy, comforting dish perfect for breakfast, brunch, or a tasty side. Made from grated potatoes and onions, they fry up golden and delicious with a simple mix of pantry staples.
Ingredients
- 4 large russet potatoes (peeled and grated)
- 1 large onion (grated)
- 2 large eggs (beaten)
- 4 1/2 tablespoons all-purpose flour
- 1/2 teaspoon kosher salt
- 2 pinches black pepper
- Vegetable oil for frying
Instructions
- Step 1: Extract as much moisture as you can from the grated potatoes and onions by wrapping them in a clean kitchen towel and squeezing firmly.
- Step 2: In a large bowl, mix the drained potatoes and onions with beaten eggs, flour, salt, and pepper until well combined.
- Step 3: Add enough vegetable oil to a large skillet to coat the bottom and heat over medium heat.
- Step 4: When the oil is hot, scoop a spoonful of the potato mixture into the skillet, flatten slightly, and fry until golden brown on both sides, about 3-4 minutes per side.
- Step 5: Work in batches as needed, draining cooked pancakes on paper towels before serving.
Tips & Variations
- For extra crispiness, grate potatoes and onions just before frying to prevent browning.
- You can add a pinch of smoked paprika or garlic powder for a flavor boost.
- Try serving with sour cream or applesauce for a traditional touch.
Storage
Store leftover potato pancakes in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat to restore crispness or warm in the oven at 350°F (175°C) for about 10 minutes.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make potato pancakes ahead of time?
Yes, you can prepare the mixture ahead and refrigerate it for a few hours. Cook the pancakes just before serving for best texture.
What potatoes work best for potato pancakes?
Russet potatoes are ideal because their high starch content helps create a crisp exterior and fluffy interior.
PrintCrispy Potato Pancakes Recipe
Crispy and golden Potato Pancakes made from grated russet potatoes and onions, combined with eggs and flour, seasoned simply with salt and pepper, and fried to perfection. These delightful pancakes are perfect as a comforting side dish or a savory snack.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8–10 pancakes 1x
- Category: Side Dish
- Method: Frying
- Cuisine: Eastern European
Ingredients
Potato Pancakes
- 4 large russet potatoes, peeled and grated
- 1 large onion, grated
- 2 large eggs, beaten
- 4 1/2 tablespoons all-purpose flour
- 1/2 teaspoon kosher salt
- 2 pinches black pepper
For Frying
- Vegetable oil, enough to coat the bottom of the skillet
Instructions
- Squeeze moisture: Extract as much moisture as possible from the grated potatoes and onions by placing them in a clean kitchen towel and squeezing firmly. This step is crucial to ensure your pancakes turn out crispy and not soggy.
- Mix ingredients: In a large bowl, combine the drained potatoes and onions with the beaten eggs, all-purpose flour, kosher salt, and black pepper. Mix thoroughly until all ingredients are well incorporated.
- Fry pancakes: Heat enough vegetable oil in a large skillet over medium heat to coat the bottom. Once the oil is hot, spoon a portion of the potato mixture into the skillet and flatten it slightly with the back of the spoon. Fry each pancake for about 3-4 minutes on each side, or until they turn golden brown and crispy. Work in batches to avoid overcrowding the pan, draining the cooked pancakes on paper towels before serving.
Notes
- For extra crispiness, you can refrigerate the squeezed potato mixture for 30 minutes before frying.
- Serve with sour cream or applesauce for a traditional accompaniment.
- Make sure to drain excess oil by placing the cooked pancakes on paper towels to keep them from becoming greasy.
- Russet potatoes are best for this recipe due to their high starch content, which helps bind the pancakes.
Keywords: potato pancakes, latkes, crispy potato pancakes, fried potato pancakes, easy side dish, traditional, russet potatoes
