Crispy Potato Pancakes Recipe
Introduction
Potato pancakes are a simple, comforting dish that brings crispy, golden goodness to your table. Made with grated potatoes and a few basic ingredients, they are perfect for breakfast, lunch, or a tasty snack any time of day.
Ingredients
- 2 cups grated potatoes
- 2 large eggs
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- Vegetable oil for frying
Instructions
- Step 1: In a bowl, combine the grated potatoes, eggs, flour, and salt. Mix until well incorporated.
- Step 2: Heat a thin layer of oil in a frying pan over medium heat. Form the potato mixture into small patties and carefully place them in the pan.
- Step 3: Fry the patties for about 3-4 minutes on each side, or until they are golden brown and crispy.
- Step 4: Remove the pancakes and drain on paper towels before serving.
Tips & Variations
- For extra crispiness, squeeze out excess moisture from the grated potatoes before mixing.
- Try adding finely chopped onions or herbs like parsley for added flavor.
- Serve with sour cream or applesauce for a traditional touch.
Storage
Store leftover potato pancakes in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet over medium heat to maintain crispiness rather than microwaving, which can make them soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make potato pancakes without eggs?
Yes, you can substitute each egg with a tablespoon of flaxseed meal mixed with 2.5 tablespoons of water, or use a commercial egg replacer to bind the mixture.
How do I prevent potato pancakes from becoming soggy?
Removing excess moisture from grated potatoes by pressing them in a clean towel helps keep pancakes crispy. Also, frying in hot oil and serving immediately will maintain their texture.
PrintCrispy Potato Pancakes Recipe
Crispy and golden Potato Pancakes made with grated potatoes, eggs, and flour, pan-fried to perfection. A classic comfort food that is easy to prepare and delicious as a snack or side dish.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8 pancakes 1x
- Category: Side Dish
- Method: Frying
- Cuisine: Eastern European
Ingredients
Potato Pancakes
- 4 medium potatoes, peeled and grated
- 2 large eggs
- 3 tablespoons all-purpose flour
- 1 teaspoon salt
- Vegetable oil, for frying (about 1/4 cup)
Instructions
- Prepare the Potatoes: After peeling and grating the potatoes, place them in a clean kitchen towel and squeeze out as much excess moisture as possible to ensure crispy pancakes.
- Mix Batter: In a large mixing bowl, combine the grated potatoes, eggs, flour, and salt. Stir well until the mixture is uniform and holds together.
- Form Patties: Using your hands or a spoon, shape the potato mixture into small, flat round patties, about 3 inches in diameter and 1/2 inch thick.
- Heat Oil: Pour vegetable oil into a large skillet over medium heat and heat until shimmering hot but not smoking.
- Fry Pancakes: Carefully place the patties in the hot oil, making sure not to overcrowd the pan. Fry for about 3–4 minutes on each side until golden brown and crispy.
- Drain Excess Oil: Remove the pancakes from the skillet and place them on a plate lined with paper towels to absorb any excess oil.
- Serve: Serve hot as a side dish or snack, optionally topped with sour cream or applesauce.
Notes
- For extra crispiness, rinse grated potatoes in cold water before squeezing out moisture.
- You can add finely chopped onions or herbs like parsley to the batter for added flavor.
- Keep cooked pancakes warm in a low oven while frying the rest.
- These pancakes are best enjoyed fresh but can be reheated in a skillet for a few minutes.
Keywords: potato pancakes, latkes, crispy potato pancakes, fried potato cakes, easy side dish, comfort food
