Posted by These potato pancakes are a beloved comfort food, perfect for breakfast, brunch, or even a snack. With their crispy golden exterior and tender interior, they are sure to be a hit. Here’s how to make the perfect batch from scratch, step by step. The process is simple, but the results are nothing short of delicious!
Ingredients:
- 4 large russet potatoes
- 1 medium onion
- 2 large eggs
- ¼ cup all-purpose flour
- ½ teaspoon sea salt (or to taste)
- ¼ teaspoon black pepper (or to taste)
- 2 tablespoons vegetable oil (for frying)
How To Make
Step 1: Preparing the Potatoes and Onion Begin by peeling and cutting the potatoes and onion. If you are using a food processor, cut the potatoes into cubes and do the same with the onion. Place both ingredients into the processor and pulse for about 2 minutes. This will give you a finely grated mixture. If you don’t have a food processor, you can use a manual grater to shred the potatoes and onion by hand. Once the potatoes and onion are shredded, place them into a fine-mesh strainer or kitchen towel. Use your hands to squeeze out as much moisture as possible. This step is important, as it ensures your potato pancakes stay crispy rather than soggy.
Step 2: Extracting the Starch Once you have squeezed the liquid out of the mixture, transfer it to a clean bowl. After discarding the liquid, you’ll notice white powder at the bottom of the bowl — this is potato starch. Don’t throw this away! The starch is crucial for the texture of the pancakes, and we’ll use it to bind everything together.
Step 3: Mixing the Ingredients Add the grated potato mixture back into the bowl, along with the eggs, flour, salt, and pepper. Stir everything together until the mixture is well-combined. The flour helps hold the mixture together, while the eggs add structure and richness.
Step 4: Frying the Pancakes Heat a non-stick skillet over medium heat and add the vegetable oil. You want enough oil to cover the bottom of the skillet, but not so much that the pancakes float. Once the oil is hot, scoop spoonfuls of the potato mixture into the skillet. Use the back of the spoon to flatten them slightly into small, round patties. Fry the potato pancakes for about 2-3 minutes on each side, or until they are golden brown and crispy. Flip carefully to avoid breaking them apart. You can fry multiple pancakes at once, depending on the size of your skillet.
Step 5: Draining the Excess Oil Once the pancakes are perfectly crispy and golden, transfer them to a plate lined with paper towels to absorb any excess oil. This helps keep them crisp and light.
Step 6: Serving the Pancakes Enjoy these pancakes immediately while they’re still hot! They are crispy on the outside, soft and flavorful on the inside — the perfect balance of textures.
Tips for Perfect Potato Pancakes
- Potato Variety: Russet potatoes are perfect for this recipe due to their high starch content, which helps the pancakes crisp up. Avoid using waxy potatoes, like red or new potatoes, as they won’t achieve the same crispy texture.
- Moisture is Key: The more moisture you remove from the potatoes, the crispier your pancakes will be. Don’t skip the step of squeezing out the liquid.
- Frying: Ensure your oil is hot before adding the potato mixture. If the oil is too cold, the pancakes may absorb excess oil, resulting in a greasy texture.
- Serving Suggestions: While traditional Ukrainian potato pancakes are often served with sour cream, you can also pair them with applesauce, yogurt, or even a drizzle of honey for added sweetness. These pancakes also go well with smoked salmon, bacon, or a fresh salad.
Can You Make Potato Pancakes Ahead of Time?
Yes! While fresh potato pancakes are undeniably the best, you can make them in advance and freeze them. Simply fry the pancakes until golden, then let them cool completely. Arrange them in a single layer on a baking sheet and freeze for at least two hours. Once frozen, store them in freezer bags. When you’re ready to eat them, preheat your oven to 450°F (230°C) and bake the frozen pancakes for about 15 minutes, or until they’re crispy and heated through.
Potato Pancakes Recipe
These crispy potato pancakes are a crowd-pleaser, easy to make, and perfect for any occasion. Follow these simple steps for a delicious treat!
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Ingredients:
- 4 large russet potatoes
- 1 medium onion
- 2 eggs
- ¼ cup all-purpose flour
- ½ teaspoon sea salt (or to taste)
- ¼ teaspoon black pepper (or to taste)
- 2 tablespoons vegetable oil (for frying)
Instructions:
- Peel and cube the potatoes and onion. Process in a food processor or grate by hand.
- Squeeze out the liquid from the grated mixture using a strainer or towel. Keep the potato starch that settles at the bottom.
- Return the potato mixture to a bowl. Add the eggs, flour, salt, and pepper. Mix until combined.
- Heat oil in a skillet over medium heat. Scoop spoonful of the mixture into the skillet, flattening into patties. Fry for 2-3 minutes per side, until golden and crispy.
- Drain on paper towels. Serve hot with sour cream, applesauce, or yogurt.
Serving Suggestions: Traditionally served with sour cream, but also delicious with applesauce or yogurt.
Make Ahead: You can freeze these pancakes by fully cooking and cooling them, then freezing in a single layer. Reheat in the oven at 450°F for 15 minutes.
Nutritional Information (per serving, 100g):
- Calories: 363 kcal
- Carbohydrates: 76g
- Protein: 12g
- Fat: 3g
- Saturated Fat: 1g
- Polyunsaturated Fat: 1g
- Monounsaturated Fat: 1g
- Trans Fat: 1g
- Cholesterol: 82mg
- Sodium: 290mg
- Potassium: 1622mg
- Fiber: 6g
- Sugar: 4g
- Vitamin A: 125 IU
- Vitamin C: 23mg
- Calcium: 69mg
- Iron: 4mg
