Description:
These crispy, golden-brown potato pancakes are a classic comfort food.
They are perfectly crispy on the outside and soft on the inside, making them a great side dish or even a main course.
Perfect for breakfast, brunch, or a festive dinner, these pancakes are loaded with flavor and are a hit with everyone. The combination of grated potatoes, onions, and seasonings creates a savory treat that can be customized with toppings like sour cream, applesauce, or chives.
Let’s dive into the recipe for the Best Potato Pancakes Ever!
Ingredients:
4 medium-sized potatoes (peeled or unpeeled)
1 medium onion (grated)
1 egg
1/4 cup all-purpose flour
1 teaspoon baking powder
Salt and pepper to taste
2 tablespoons olive oil or vegetable oil for frying (or more as needed)
Optional:
1 tablespoon fresh parsley or chives, finely chopped
Optional:
1/2 teaspoon garlic powder or onion powder (for extra flavor)
Sour cream or applesauce for serving (optional)
Instructions:
Prepare the potatoes:
Grate the potatoes using a box grater or a food processor. After grating, place the potatoes in a clean kitchen towel or paper towels and squeeze out excess moisture. This is key to getting crispy pancakes.
Mix the ingredients:
In a large bowl, combine the grated potatoes, grated onion, egg, flour, baking powder, salt, and pepper. Stir until everything is evenly mixed. If you’re adding parsley, garlic powder, or onion powder, incorporate them into the mixture now.
Heat the oil:
Heat a large skillet or frying pan over medium-high heat and add 1-2 tablespoons of oil, enough to coat the bottom of the pan.
Fry the pancakes:
Scoop a spoonful of the potato mixture and flatten it into a pancake shape using the back of the spoon or your fingers. Carefully place it into the hot skillet. Fry the pancakes for 3-4 minutes on each side, or until they are golden brown and crispy.
Drain and serve:
Once cooked, transfer the pancakes to a plate lined with paper towels to absorb excess oil. Serve hot with sour cream or applesauce on the side for dipping.
Tips for Success:
Squeeze out excess moisture: The key to crispy potato pancakes is to remove as much moisture as possible from the grated potatoes. Use a clean kitchen towel or paper towels to squeeze the grated potatoes dry before mixing.
Use a non-stick skillet: If possible, use a non-stick skillet for frying to prevent sticking and help with even crisping.
Make them uniform in size: Try to make each pancake the same size for even cooking. Using a spoon or ice cream scoop helps with uniform portions.
Don’t overcrowd the pan: Fry the pancakes in batches if necessary to ensure they cook evenly and stay crispy.
Variations:
Cheese: Add 1/2 cup of shredded cheese (cheddar, Parmesan, or mozzarella) to the potato mixture for an extra cheesy twist.
Sweet potato pancakes: Swap the regular potatoes with sweet potatoes for a slightly sweeter flavor and a vibrant color.
Zucchini: For a healthier twist, try adding grated zucchini to the mixture. Squeeze out the excess moisture, just like with the potatoes.
Spicy: Add a pinch of cayenne pepper or chopped jalapeños for a little heat in your pancakes.
Corrections:
Overcrowding the pan: If you crowd the pancakes in the pan, they’ll steam instead of fry, making them soggy. Make sure there’s enough space for each pancake to cook evenly.
Not squeezing out moisture: If you don’t remove enough moisture from the grated potatoes, the pancakes will be mushy instead of crispy. Don’t skip this step!
Enjoy:
Now that you have the recipe, it’s time to enjoy the Best Potato Pancakes Ever! These pancakes are perfect for breakfast, lunch, or dinner, and can be served with your favorite dipping sauces. The crispy edges and tender interior will have everyone coming back for more.