🥔 Best Potato Pancakes Ever (Crispy & Flavorful)
🕒 Prep Time: 15–20 mins
🍳 Cook Time: 15–20 mins
🍽️ Serves: 4–6
✨ Ingredients:
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2 lbs (about 4 medium) russet potatoes, peeled
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1 small onion (yellow or white)
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2 large eggs
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1/4 cup all-purpose flour
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1 tsp salt
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1/2 tsp black pepper
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1/2 tsp baking powder (for extra fluffiness, optional)
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1/4 tsp garlic powder (optional, for added flavor)
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Vegetable oil or neutral oil (for frying)
🧄 Optional Add-ins:
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2 tbsp chopped chives or parsley
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A pinch of paprika or cayenne
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1 tbsp grated Parmesan
👩🍳 Instructions:
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Grate potatoes & onion: Use the large holes of a box grater or a food processor. Immediately place grated potatoes and onion into a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible (this is key to crispiness!).
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Mix the batter: In a large bowl, combine drained potatoes/onion with eggs, flour, salt, pepper, and any optional seasonings. Mix until well combined.
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Heat oil: In a large skillet, heat about 1/4 inch of oil over medium-high heat until shimmering but not smoking.
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Form pancakes: Scoop about 2 tablespoons of the potato mixture into the pan and flatten into a 1/4 to 1/2-inch thick pancake with a spatula. Cook in batches, avoiding crowding.
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Fry: Cook each side 3–4 minutes, or until deep golden brown and crispy. Adjust heat as needed to avoid burning.
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Drain: Transfer pancakes to a paper towel–lined plate or wire rack to drain.
🧂 Serve With:
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Sour cream
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Applesauce (a classic!)
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Smoked salmon & crème fraîche
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Poached egg on top (for brunch)
🧊 Storage & Reheat Tips:
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Fridge: Store leftovers in an airtight container for up to 3 days.
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Reheat: Reheat in a hot skillet or 400°F oven to restore crispiness — avoid microwaving.
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Freeze: Freeze cooked pancakes between parchment sheets for up to 2 months. Bake from frozen at 425°F for 10–15 min.
Would you like a gluten-free or low-oil baked version of these pancakes?