Crispy Potato Pancakes Recipe
Introduction
Potato pancakes are a crispy, golden treat perfect for any meal of the day. Made from simple ingredients like potatoes and onions, they offer a satisfying crunch and comforting flavor that everyone will love.
Ingredients
- 1 pound Russet Potato
- 1/2 Yellow Onion
- 1 1/2 teaspoon Garlic Powder
- 1 1/2 tablespoon All-Purpose Flour
- 1 Egg
- 3/4 teaspoon Salt
- Ground Black Pepper, to taste
- 4 tablespoon Frying Oil
Instructions
- Step 1: Into a cold bowl of water, shred the Russet potato and yellow onion. Use your hands to squeeze and mix them until the water turns cloudy. Remove the mixture one handful at a time, squeezing out excess water, then transfer to a paper towel. Return the drained mixture to a dry bowl.
- Step 2: Add the all-purpose flour, garlic powder, egg, salt, and ground black pepper to the potato and onion mixture. Mix everything well to combine.
- Step 3: Heat the frying oil in a pan over medium-high heat. Drop small clumps of the mixture into the pan and gently pat them down to form pancake shapes. Cook for about 4 minutes.
- Step 4: Flip the pancakes and cook for another 4 minutes, or until they are golden brown and crispy on both sides.
- Step 5: Serve hot and enjoy your crispy potato pancakes!
Tips & Variations
- For extra crispiness, grate the potatoes and onions right before cooking to prevent browning.
- Try adding finely chopped fresh herbs like chives or parsley to the batter for a fresh flavor boost.
- Serve with sour cream or applesauce for a traditional taste.
Storage
Store leftover potato pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a skillet over medium heat to retain their crispiness, or use a toaster oven for best results.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of potato?
Yes, Yukon Gold or other starchy potatoes work well, but Russets give the best texture for crispy pancakes.
How do I prevent the pancakes from falling apart?
Make sure to squeeze out as much moisture as possible from the potatoes and onions, and mix the batter well with the egg and flour to help bind everything together.
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Crispy Potato Pancakes Recipe
- Total Time: 23 minutes
- Yield: Approximately 8 pancakes 1x
- Diet: Vegetarian
Description
Crispy and flavorful Potato Pancakes made with shredded Russet potatoes and yellow onion, seasoned with garlic powder and black pepper, then pan-fried to golden perfection. These savory pancakes are perfect as a breakfast dish, side, or snack.
Ingredients
Vegetables
- 1 pound Russet Potato
- 1/2 Yellow Onion
Dry Ingredients
- 1 1/2 teaspoon Garlic Powder
- 1 1/2 tablespoon All-Purpose Flour
- 3/4 teaspoon Salt
- Ground Black Pepper, to taste
Wet Ingredients
- 1 Egg
- 4 tablespoon Frying Oil
Instructions
- Prepare and rinse potatoes and onions: Into a cold bowl of water, shred the Russet Potato and Yellow Onion. Use your hands to squeeze and mix the contents until the water becomes cloudy, which helps remove excess starch. Remove the shredded vegetables in handfuls, squeezing out as much water as possible, then transfer them onto a paper towel to absorb remaining moisture. Return the drained vegetables to a dry bowl.
- Mix the batter: Add the All-Purpose Flour, Garlic Powder, Egg, Salt, and Ground Black Pepper to the bowl with the shredded potato and onion. Mix thoroughly until well combined to form a thick batter for the pancakes.
- Heat the oil: Place a frying pan over medium-high heat and warm the Frying Oil until hot and shimmering, ready for frying.
- Form and cook the pancakes: Spoon small clumps of the potato mixture into the hot oil, gently patting down each clump to form pancake shapes. Cook the pancakes for about 4 minutes on one side, allowing them to get crispy and golden brown.
- Flip and finish cooking: Carefully flip each pancake and cook for an additional 4 minutes, or until the second side is equally golden and crispy.
- Serve: Remove the cooked pancakes from the pan and place them on paper towels to drain excess oil if needed. Serve immediately while hot and enjoy!
Notes
- Rinsing and squeezing the potatoes and onions removes excess starch and moisture, which helps achieve a crispier pancake.
- Be sure to squeeze out as much water as possible to prevent soggy pancakes.
- You can customize the seasoning by adding herbs such as parsley or chives for extra flavor.
- Serve with sour cream, applesauce, or a dipping sauce of your choice.
- These pancakes are best served fresh and crispy; reheat in a hot pan to retain crispiness.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
Keywords: potato pancakes, latkes, crispy potato pancakes, breakfast recipe, pan-fried potato recipe
