Potato Pancakes Crispy
Highlighted under: Nourishing Comfort Bowls
Late November, and the kitchen feels cozy with the scent of potatoes frying. I decided to try making potato pancakes, a dish my grandma used to whip up. Honestly, I wasn't sure how they would turn out, but my family devoured them. My partner raised his eyebrow when I mentioned the recipe, but he ended up asking for seconds, so I guess that says it all.
I've made these potato pancakes a few times now, and they've turned into a family favorite, especially when I serve them with a bit of sour cream and applesauce on the side. The first time I tried, I grated the potatoes too finely, and it didn’t hold together well, so now I make sure to keep it a bit chunkier.
It might seem straightforward, but the trick is really in the frying. I use my trusty cast iron skillet and make sure the oil is hot enough before adding the mixture. I found that if the oil isn’t hot enough, they can end up soggy instead of crispy, which nobody wants. If you notice that they’re browning too quickly, lower the heat a bit; it’s all about finding that sweet spot.
What Makes This Stand Out
- The outside gets perfectly crispy while the insides stay fluffy
- Honestly, they’re way easier than you'd think
- You probably have all the ingredients at home already
Choosing Your Ingredients
For these potato pancakes, I stick with russet potatoes since they have a lovely starchiness that helps bind everything together. You could also try Yukon Gold if you prefer a slightly creamier texture, but I find russets give the best crunch. Using fresh onions adds a nice sweetness, while a large egg keeps everything from falling apart during frying.
When it comes to seasonings, don’t be shy with the salt and pepper. They really help bring out the potato flavor, and trust me, nobody likes bland pancakes. Plus, if you don’t have kosher salt, regular table salt works just fine, just remember to adjust the amount since it's more potent.
A Quick Note on Potato Pancakes Crispy
For the frying oil, I usually go with vegetable oil, but canola works too if that's what you have. Just avoid olive oil, as it has a lower smoke point and could burn while cooking. Ideally, you want the oil hot enough to sizzle when you add the batter, but not so hot that it smokes. It can be a bit of trial and error, so keep an eye on it.
If you’re making these pancakes for a crowd, feel free to keep the finished ones warm in a low oven while you fry the rest. But be mindful not to stack them in a way that steams them, or you'll lose that wonderful crispiness. The key is to serve them hot, right off the stove whenever possible!
Ingredients
Gather up these simple ingredients, and let’s get cooking!
Ingredients for Potato Pancakes
- 2 large russet potatoes, peeled and grated
- 1 small onion, grated
- 1 large egg
- 1/4 cup all-purpose flour
- 1 teaspoon Diamond Crystal kosher salt
- 1/2 teaspoon black pepper
- 1/4 cup vegetable oil (for frying)
- Sour cream and applesauce for serving (optional)
Now that you have everything, let’s make some crispy goodness!
Instructions
Follow these steps, and you'll have delicious potato pancakes in no time!
Prep the Potatoes
Start by peeling and grating the potatoes. I usually leave them to sit for a few minutes so the moisture comes out, then squeeze out any excess liquid with a clean dish towel. If you skip this part, they might not hold together well.
Mix the Ingredients
In a large bowl, combine the grated potatoes, grated onion, egg, flour, salt, and pepper. Mix it all together until it’s well combined. I like to use my hands for this – it feels more personal and helps you know the texture.
Heat the Oil
In a skillet, heat the vegetable oil over medium heat. You want enough oil to coat the bottom of the pan but not so much that the pancakes are swimming. Make sure it’s hot enough before adding the batter; a test is to drop a small bit in, and it should sizzle right away.
Fry the Pancakes
Scoop a handful of the mixture and shape it into a patty. I usually flatten it a bit to help it cook evenly. Place it in the skillet carefully, and don’t overcrowd the pan. Fry for about 4-5 minutes on each side, until they’re golden brown and crispy. If they’re browning too quickly, turn the heat down.
Serve and Enjoy
Once they're done, transfer the pancakes to a plate lined with paper towels to soak up any extra oil. Serve hot with a dollop of sour cream and a side of applesauce, if you like. They’re best enjoyed right away, but you can also make a big batch for leftovers!
Enjoy your homemade potato pancakes!
Pro Tips
- Using a cast iron skillet helps with achieving that crispy texture. If you want, you can mix in some herbs like chives or parsley for a freshness boost. Leftovers reheat well, but I recommend popping them in the oven instead of the microwave to keep the crispiness.
Potato Pancakes Crispy Leftovers Plan
If you happen to have extra pancakes, they store nicely in the fridge for a few days. Just pop them in an airtight container. Reheating is easy, too. I like to place them in a hot skillet for a few minutes on each side, which helps regain that crispy texture. You can also use the microwave, but they might end up a bit soggy. Just saying, they’re still tasty though!
Another option is to freeze them. Allow the pancakes to cool completely, then layer them with parchment paper in a freezer bag. When you’re ready to eat, just heat them up from frozen in a skillet, adding a little oil to crisp them back up. Honestly, it’s great to have these on hand for a quick lunch or snack.
Dietary Swaps
If you’re looking for a gluten-free option, you can swap out all-purpose flour for a gluten-free blend. Just check that your choice of flour can bind like regular flour, as some blends might not work quite as well. You could also try using almond flour for a nuttier taste, although it might give a different texture.
For a vegan twist, simply replace the egg with ground flaxseed mixed with water or a commercial egg substitute. Just keep in mind that it may alter the fluffiness a bit, but it should still hold together well. As for the toppings, use dairy-free sour cream or applesauce if you want to keep everything plant-based.
Questions About Recipes
→ Can I use sweet potatoes instead?
You can, but I wouldn't recommend it for this recipe. Sweet potatoes have more moisture and can make the pancakes mushy.
→ How long do these last in the fridge?
They should be good for about 2-3 days, but they taste best fresh. Just reheat in the oven to get them crispy again!
→ What if I don’t have all-purpose flour?
You can use a gluten-free flour blend if you're avoiding gluten, but it might change the texture slightly.
Potato Pancakes Crispy
Created by: The Tastycrafter Team
Recipe Type: Nourishing Comfort Bowls
Skill Level: Intermediate
Final Quantity: 4.0
What You'll Need
Ingredients for Potato Pancakes
- 2 large russet potatoes, peeled and grated
- 1 small onion, grated
- 1 large egg
- 1/4 cup all-purpose flour
- 1 teaspoon Diamond Crystal kosher salt
- 1/2 teaspoon black pepper
- 1/4 cup vegetable oil (for frying)
- Sour cream and applesauce for serving (optional)
How-To Steps
Start by peeling and grating the potatoes. I usually leave them to sit for a few minutes so the moisture comes out, then squeeze out any excess liquid with a clean dish towel. If you skip this part, they might not hold together well.
In a large bowl, combine the grated potatoes, grated onion, egg, flour, salt, and pepper. Mix it all together until it’s well combined. I like to use my hands for this – it feels more personal and helps you know the texture.
In a skillet, heat the vegetable oil over medium heat. You want enough oil to coat the bottom of the pan but not so much that the pancakes are swimming. Make sure it’s hot enough before adding the batter; a test is to drop a small bit in, and it should sizzle right away.
Scoop a handful of the mixture and shape it into a patty. I usually flatten it a bit to help it cook evenly. Place it in the skillet carefully, and don’t overcrowd the pan. Fry for about 4-5 minutes on each side, until they’re golden brown and crispy. If they’re browning too quickly, turn the heat down.
Once they're done, transfer the pancakes to a plate lined with paper towels to soak up any extra oil. Serve hot with a dollop of sour cream and a side of applesauce, if you like. They’re best enjoyed right away, but you can also make a big batch for leftovers!
Extra Tips
- Using a cast iron skillet helps with achieving that crispy texture. If you want, you can mix in some herbs like chives or parsley for a freshness boost. Leftovers reheat well, but I recommend popping them in the oven instead of the microwave to keep the crispiness.
Nutritional Breakdown (Per Serving)
- Calories (kcal): 195
- Total Fat (g): 10.5
- Saturated Fat (g): 1.2
- Cholesterol (mg): 47
- Sodium (mg): 352
- Total Carbohydrates (g): 23.1
- Dietary Fiber (g): 2.5
- Sugars (g): 1.1
- Protein (g): 3.8