Description
Discover the ultimate potato pancakes recipe with step-by-step instructions, tips for extra crispiness, and creative serving ideas. Perfect for any occasion!
Ingredients
Scale
- 4 large Russet potatoes (or any starchy variety)
- 1 small onion (finely grated or chopped)
- 1 large egg (beaten)
- 1/4 cup all-purpose flour (or gluten-free flour for a gluten-free version)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon garlic powder (optional)
- 1 tablespoon fresh parsley (finely chopped, optional)
- 1/4 teaspoon baking powder (optional, for extra crispiness)
- 1/4 cup vegetable oil (or olive oil, for frying)
- Sour cream or applesauce (for serving, optional)
Instructions
Prep the Potatoes:
- Peel and grate the potatoes using a box grater or food processor.
- Place the grated potatoes in a clean kitchen towel or cheesecloth and squeeze out as much excess moisture as possible. This step is crucial for getting crispy pancakes.
Prepare the Onion:
- Finely chop or grate the onion. Squeeze out any excess moisture in the same way as you did with the potatoes.
Mix the Ingredients:
- In a large mixing bowl, combine the grated potatoes, grated onion, beaten egg, flour, salt, pepper, garlic powder, and baking powder (if using).
- Mix the ingredients thoroughly until well combined. If the mixture seems too loose, add a little more flour to help bind it together.
Heat the Oil:
- Heat the vegetable oil in a large skillet over medium-high heat. You want the oil to be hot enough that a small spoonful of the potato mixture sizzles when it hits the pan.
Form and Fry the Pancakes:
- Once the oil is hot, spoon about 2 tablespoons of the potato mixture into the pan, pressing it down slightly to form a pancake.
- Cook the pancakes in batches, frying for about 3-4 minutes per side or until golden brown and crispy.
- Be sure not to overcrowd the skillet; this ensures even cooking.
Drain Excess Oil:
- Remove the cooked pancakes from the skillet and place them on a paper towel-lined plate to drain any excess oil.
Serve:
- Serve the potato pancakes immediately, topped with sour cream, applesauce, or any other desired toppings.
Notes
- For Extra Crispiness: Try adding a small amount of cornstarch to the batter. This can help enhance the crispiness of the pancakes.
- Make-Ahead: Potato pancakes can be made in advance and stored in the fridge for up to 2 days. Reheat in a hot skillet with a little oil for the best texture.
- Freezing: To freeze potato pancakes, let them cool completely, then place them in a single layer on a baking sheet. Once frozen, transfer them to a freezer-safe bag or container. Reheat in a toaster oven or oven for best results.
- Vegan Version: You can substitute the egg with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) and use a non-dairy milk in place of the egg.
- Gluten-Free Version: Simply swap the flour for a gluten-free all-purpose flour blend.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Breakfast
- Method: Frying
Keywords: Potato Pancakes