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Instructions:
Step 1: Prep the Potatoes
Start by peeling the potatoes (though you can leave the skins on if you prefer a more rustic pancake). Then, grate the potatoes using a box grater or a food processor. After grating, place the potatoes in a clean kitchen towel or paper towel and squeeze out as much excess moisture as possible. This step is crucial for achieving that crispy texture! The drier the potatoes, the crispier your pancakes will be.
Step 2: Grate the Onion
Grate the onion finely. If you’re using the onion, it adds flavor and moisture to the pancakes, which balances the texture of the potatoes. After grating, squeeze out any excess liquid from the onion as well, especially if it’s a particularly juicy one.
Step 3: Make the Pancake Mixture
In a large mixing bowl, combine the grated potatoes, grated onion, and egg. Stir in the flour, baking powder, salt, and pepper, mixing everything together until well combined. The batter should hold together but still be a little loose. If it feels too wet, add a little more flour until you get the right consistency.
If you want to add a bit of extra flavor, now’s the time to stir in grated cheese or fresh herbs. Cheddar or Parmesan cheese can add a rich, savory flavor that pairs perfectly with the crispy potatoes.
Step 4: Heat the Oil
In a large skillet or frying pan, heat about 2 tablespoons of vegetable oil over medium-high heat. You want the oil hot but not smoking. A quick test to check if the oil is ready: drop a small spoonful of batter into the pan. If it sizzles immediately, the oil is ready.
Step 5: Form and Fry the Pancakes
Using a tablespoon or small scoop, carefully drop spoonfuls of the potato mixture into the hot oil. Flatten them gently with the back of the spoon or a spatula to form small, round pancakes. You can make them as small or large as you like, but keep in mind that smaller pancakes tend to crisp up better.
Fry the pancakes for about 3-4 minutes on each side, or until they’re golden brown and crispy. Be sure not to overcrowd the pan—fry in batches if necessary. If the oil gets too hot, reduce the heat to prevent burning the pancakes.
Step 6: Drain Excess Oil
Once the potato pancakes are crispy and golden on both sides, use a slotted spoon to remove them from the skillet and place them on a plate lined with paper towels to drain off any excess oil.
Step 7: Serve and Enjoy
Serve your golden & crispy potato pancakes hot, garnished with fresh herbs or a sprinkle of extra salt if desired. Pair them with sour cream, applesauce, or even ketchup for dipping. These pancakes are incredibly versatile and can be enjoyed as a snack, breakfast, or side dish to a larger meal.
Tips for Perfectly Crispy Potato Pancakes
- Use Starchy Potatoes: For the crispiest pancakes, use Russet potatoes or another high-starch variety. These potatoes have a high starch content, which helps absorb moisture and crisp up nicely when fried.
- Squeeze Out Moisture: Removing excess moisture from both the grated potatoes and onion is key to achieving a crispy texture. The more moisture you remove, the crunchier the pancakes will be.
- Fry at the Right Temperature: If the oil is too hot, the pancakes will burn on the outside and remain raw on the inside. If it’s not hot enough, the pancakes will absorb too much oil and become greasy. Medium-high heat is ideal for crispy golden results.
- Make Ahead: You can prep the batter ahead of time and store it in the fridge for up to a few hours before frying. Just give it a stir before cooking. You can also freeze cooked potato pancakes for up to 3 months. To reheat, place them on a baking sheet and bake at 400°F (200°C) until crispy.
- Add Your Favorite Flavors: Try experimenting with add-ins like grated cheese, crispy bacon bits, or even some finely chopped herbs for extra flavor.
Variations to Try
- Sweet Potato Pancakes: Swap out the regular potatoes for sweet potatoes for a slightly sweeter and colorful version of these crispy pancakes.
- Vegan Option: Skip the egg and use a flax egg or another egg replacer. You can also use a non-dairy milk (like almond or oat milk) to moisten the batter.
- Spicy Twist: Add a dash of cayenne pepper or paprika to the batter for a spicy kick. You could also serve these pancakes with a spicy salsa or hot sauce for added flavor.
- Cheese Lover’s Delight: Add grated cheese to the batter, such as cheddar, gouda, or feta, for a gooey, cheesy twist. Cheese pairs wonderfully with the crispy texture of the pancakes.
Conclusion
Whether you’re craving something crispy and savory for breakfast or looking for a comforting side dish to complete your dinner, these Golden & Crispy Potato Pancakes are sure to satisfy. With their perfect balance of crispy exteriors and soft, tender interiors, they’re the kind of dish everyone will rave about. Plus, they’re incredibly easy to make, require just a few ingredients, and can be customized to suit your taste.
So, next time you find yourself with a batch of potatoes and a craving for something delicious, skip the usual fries and whip up these crispy, golden potato pancakes instead. Serve them with your favorite dipping sauce or alongside a hearty main course, and enjoy a meal that’s both satisfying and full of flavor.
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