Potato Pancakes Recipe
Few dishes evoke the same feeling of comfort as a batch of golden, crisp-edged pancakes made from humble potatoes. This Potato Pancakes Recipe is a beloved classic, transforming everyday ingredients into an irresistible treat with a crispy exterior and tender, savory center. Whether you remember them from family gatherings or you’re seeking a new side dish for your table, these pancakes will quickly become a staple in your kitchen.
Ingredients You’ll Need
The magic of this Potato Pancakes Recipe lies in its simplicity. Each ingredient is essential, contributing to the flavor, texture, or perfect golden color. Gather these basics and prepare to be amazed by how they come together.
- Russet Potatoes (2 pounds, peeled): Their high starch content gives structure and a fluffy interior, making them ideal for crisp pancakes.
- Small Onion (1): Adds a subtle sweetness and depth that perfectly balances the potatoes.
- Large Eggs (2): Help bind the pancakes, ensuring they hold together as they fry.
- All-Purpose Flour (1/4 cup): Just enough to bring everything together without making the pancakes dense.
- Salt (1 teaspoon): Essential for drawing out flavors and seasoning the mixture.
- Black Pepper (1/4 teaspoon): Adds a gentle kick of warmth to every bite.
- Baking Powder (1/4 teaspoon): A touch of lift for lighter, airier pancakes.
- Vegetable Oil (for frying): Neutral in flavor and perfect for getting those beautifully crisp edges.
- Sour Cream or Applesauce (for serving, optional): Classic toppings that complement the pancakes’ flavor and add a creamy or sweet finish.
How to Make Potato Pancakes Recipe
Step 1: Grate the Potatoes and Onion
Start by peeling your russet potatoes and onion. Using a box grater or a food processor fitted with a grating blade, grate both ingredients. This step is where the texture magic happens! The grated onion not only adds flavor but also melds beautifully with the potatoes for even cooking.
Step 2: Squeeze Out Moisture
Transfer the grated potatoes and onion to a clean kitchen towel or a layer of cheesecloth. Gather up the edges and twist tightly to squeeze out as much liquid as you can. This is the secret to crisp pancakes; the drier your mixture, the crunchier your results!
Step 3: Mix the Batter
Place the squeezed potatoes and onion into a large mixing bowl. Add the eggs, flour, salt, black pepper, and baking powder. Stir the mixture thoroughly until all ingredients are evenly combined and you notice a cohesive, slightly sticky batter.
Step 4: Heat the Oil
Pour about 1/4 inch of vegetable oil into a large skillet and set it over medium-high heat. A hot pan is crucial for achieving that signature golden crust, so let the oil heat up until it shimmers but doesn’t smoke.
Step 5: Fry the Pancakes
Drop heaping tablespoons of the potato mixture into the pan, flattening each mound gently with a spatula. Fry for 3 to 4 minutes per side, or until the pancakes are deep golden brown and crispy. Work in batches, adding oil if needed, and try not to overcrowd the pan for the best texture.
Step 6: Drain and Serve
Once each batch is beautifully crisp, transfer the pancakes to a paper towel-lined plate to drain off any excess oil. Serve the Potato Pancakes Recipe warm, with dollops of sour cream or sweet applesauce on the side for dipping.
How to Serve Potato Pancakes Recipe
Garnishes
A sprinkle of chopped chives or fresh parsley adds a pop of color and a fresh flavor to your Potato Pancakes Recipe. For even more flair, try a dusting of smoked paprika or a few grinds of cracked black pepper right before serving.
Side Dishes
Potato pancakes are delightfully versatile. They shine beside classic main courses like roast chicken or brisket, and pair wonderfully with a crisp green salad, sautéed greens, or even simple scrambled eggs for a hearty brunch.
Creative Ways to Present
For a fun twist, make mini pancakes as an appetizer topped with a dollop of crème fraîche and a sliver of smoked salmon. Or, stack the pancakes high and serve as a savory breakfast “tower” drizzled with herbed yogurt sauce. However you serve them, this Potato Pancakes Recipe is sure to impress!
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra pancakes (a rare occurrence!), store them in an airtight container in the refrigerator for up to 3 days. Place a piece of parchment between layers to keep them from sticking together.
Freezing
To freeze, arrange cooled pancakes in a single layer on a baking sheet and freeze until solid, then transfer to a zip-top bag. They’ll keep beautifully for up to 2 months. Just be sure to reheat them straight from the freezer for best texture.
Reheating
For maximum crispiness, reheat pancakes in a 400°F oven for 8 to 10 minutes, flipping once halfway through. Avoid microwaving, as this can make them soggy. If you’re in a hurry, a quick re-crisp in a hot skillet works wonders too.
FAQs
Can I use a different type Side Dish
Russet potatoes are ideal for this Potato Pancakes Recipe because of their high starch content and low moisture, but Yukon Golds can work in a pinch. Just avoid waxy varieties, as they tend to produce softer, less crispy results.
Why do I need to squeeze the potatoes so much?
Squeezing out the moisture is key for crispiness. Excess water steams the pancakes instead of frying them, resulting in a limp texture. The drier the mixture, the crunchier your pancakes will be.
Is it possible to make these gluten-free?
Absolutely! Substitute the all-purpose flour with your favorite gluten-free flour blend or even potato starch. The pancakes will stay just as crispy and delicious.
What’s the best oil for frying?
Vegetable oil is classic for its neutral flavor and high smoke point, but you can use canola or sunflower oil as well. Avoid olive oil, which can impart a strong flavor and has a lower smoke point.
Can I prepare the mixture ahead of time?
It’s best to fry the pancakes right after mixing to prevent discoloration and sogginess. However, you can grate the potatoes and onion in advance and store them submerged in cold water in the fridge. Just drain and dry thoroughly before proceeding.
Final Thoughts
There’s something truly special about sharing a plate of these crispy, golden delights with family and friends. Whether you’re new to making potato pancakes or they’re a cherished tradition, I hope this Potato Pancakes Recipe brings warmth and crunch to your table. Give it a try and let the satisfying sizzle and aroma fill your kitchen with joy!
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Potato Pancakes Recipe
- Total Time: 35 minutes
- Yield: 12 pancakes 1x
- Diet: Vegetarian
Description
This classic Potato Pancakes recipe delivers crispy, golden fritters made from grated russet potatoes and onions, seasoned and fried to perfection. Perfect as a comforting side dish, these pancakes are easy to make and delicious served warm with sour cream or applesauce.
Ingredients
Main Ingredients
- 2 pounds russet potatoes (peeled)
- 1 small onion
- 2 large eggs
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon baking powder
- Vegetable oil (for frying)
Optional for Serving
- Sour cream
- Applesauce
Instructions
- Grate Potatoes and Onion: Use a box grater or food processor to grate the peeled potatoes and the small onion. Transfer the grated mixture to a clean kitchen towel or cheesecloth and squeeze out as much excess moisture as possible to ensure crispiness.
- Mix Ingredients: In a large bowl, combine the grated potato and onion with 2 large eggs, 1/4 cup all-purpose flour, 1 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon baking powder. Stir the mixture until all ingredients are well incorporated.
- Heat Oil: Pour about 1/4 inch of vegetable oil into a large skillet and heat over medium-high. The oil should be hot enough to sizzle the batter when dropped in, but not smoking.
- Fry Pancakes: Drop heaping tablespoons of the potato mixture into the hot oil and flatten each gently with a spatula. Fry the pancakes for about 3 to 4 minutes on each side until they turn golden brown and crispy.
- Drain and Keep Warm: Transfer the cooked pancakes to a plate lined with paper towels to absorb excess oil. Keep the finished pancakes warm in a 200°F oven while frying the remaining batter.
- Serve: Serve the potato pancakes warm, optionally accompanied by sour cream or applesauce for added flavor.
Notes
- For extra crispiness, ensure you squeeze out as much liquid as possible from the grated potatoes before mixing.
- Use a clean kitchen towel or cheesecloth to effectively remove moisture.
- You can keep cooked pancakes warm in a low-temperature oven (around 200°F) while preparing the rest.
- Adjust seasoning to taste, adding more salt or pepper if desired.
- These pancakes are best eaten fresh for maximum crispness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Frying
- Cuisine: Eastern European
Nutrition
- Serving Size: 1 pancake
- Calories: 120
- Sugar: 1 g
- Sodium: 180 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
