Posted by When it comes to making perfectly crispy potato pancakes, the key to success lies in one crucial step: properly squeezing the moisture out of the potatoes. If you don’t get rid of all the excess liquid, your pancakes will not crisp up as beautifully as they should. The process of making these golden, crunchy delights involves several steps, from grating and soaking the potatoes to carefully draining and squeezing them to perfection. Follow this guide to make sure your potato pancakes turn out as crispy as possible!
This recipe combines the earthy flavor of russet potatoes with the sweetness of grated onion, seasoned just with the right kind of spices. Adding some eggs and a bit of flour helps bind everything well together and gives a lighter crisp texture. When baked, these pancakes are delightful topped with thin slices of smoked salmon, a dollop of creamy sour cream, and a sprinkle of fresh dill.
Ingredients:
2 ¼ pounds russet potatoes, peeled and grated
½ yellow onion, grated
2 large eggs
3 tablespoons all-purpose flour
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 pinch cayenne pepper
1 cup vegetable oil for frying
How to Make:
1. Soak the Potatoes and Onion
Start by putting the grated potatoes and onion in a large bowl. Add cold water to the bowl, enough to cover the grated vegetables. Let it sit for 20 to 30 minutes. This process is crucial because it breaks down the excess starch on the potatoes, which is helpful in achieving crispiness.
2. Drain and Squeeze Out Excess Moisture
After soaking, it’s crucial to drain the potato and onion mixture in a colander. Rinse the mixture under cold water to remove any residual starch. Once drained, proceed to squeeze out as much moisture as possible. Use your hands or a clean kitchen towel to press out the water. The more moisture you remove, the crispier your pancakes will be!
3. Prepare the Egg Mixture
While the potatoes and onions are draining, mix the eggs, flour, salt, black pepper, and cayenne pepper in a different bowl. Mix until it’s smooth and well mixed. This is the pancake binding mixture, to keep them intact while being cooked.
4. Potato and Egg Mixtures Combined
Add the squeezed potato and onion mixture to the bowl with the egg mixture. Using a spatula, gently fold everything together. Be sure to mix thoroughly, but avoid overmixing to keep the texture light. The batter needs to be well incorporated to fry up into crisp pancakes.
5. Fry the Oil
Place a heavy skillet on the stove and add about 1/4-inch of vegetable oil. Heat the oil over medium-high heat until it shimmers. You can test the oil’s readiness by dropping in a small spoonful of the batter – if it sizzles immediately, the oil is hot enough.
6. Fry the Pancakes
Once the oil is hot, take large spoonfuls of the potato batter and gently drop them into the pan. Using a spatula, flatten the batter gently to form a round shape about ½ inch thick. Let the pancakes cook for about 3 to 5 minutes, or until the edges are golden brown and crispy. Watch for them to avoid burning.
7. Flip the Pancakes
When the first side of the pancake turns golden and crisp, use a spatula to flip the pancakes. Lower the heat to medium and continue cooking the other side for another 5 minutes, or until it becomes golden and crispy as well.
8. Repeat the cooking process
Take the fried pancakes from the pan and put them on a paper towel-lined plate to remove excess oil. Fry the rest of the batter in batches until all the pancakes are fried.
9. Serve and Enjoy
Once your pancakes are cooked, it is time to serve them. For that delectable and fragrant touch, top every pancake with a dollop of sour cream, thinly sliced smoked salmon, and a sprinkle of fresh dill. These toppings add flavor but also go well with the crispy texture of the pancakes, providing a great meal for breakfast, brunch, or a savory snack.
Classic Potato Pancakes
Making crispy potato pancakes doesn’t have to be complicated. Here’s a simplified version of the recipe that delivers all the deliciousness with less effort.
Prep Time: 15 mins
Cook Time: 10 mins
Additional Time: 20 mins
Total Time: 45 mins
Servings: 4
Ingredients:
- 2 ¼ pounds russet potatoes, peeled and grated
- ½ yellow onion, grated
- 2 large eggs
- 3 tablespoons all-purpose flour
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 pinch cayenne pepper
- 1 cup vegetable oil for frying
Directions:
- Soak the Potatoes and Onion: Place the grated potatoes and onion in a large bowl and cover them with cold water. Let them soak for 20 to 30 minutes to release excess starch.
- Drain and Squeeze: Drain the mixture in a colander, rinse with cold water, and squeeze out all the moisture to ensure crispy pancakes.
- Prepare the Egg Mixture: In a separate bowl, whisk together the eggs, flour, salt, pepper, and cayenne pepper until smooth.
- Combine: Add the drained potato mixture to the egg mixture and stir well to combine.
- Fry the Pancakes: Heat oil in a skillet over medium-high heat. Drop spoonfuls of the batter into the hot oil and flatten with a spatula. Cook for 3 to 5 minutes on each side, or until golden brown and crispy.
- Serve: Once cooked, serve the pancakes with your favorite toppings like sour cream, smoked salmon, and dill.
Chef’s Note:
Cover the batter with plastic wrap while cooking to prevent it from browning.
Nutritional Information (per serving):
- Calories: 315
- Fat: 8g
- Carbohydrates: 52g
- Protein: 9g
