Crispy Potato Pancakes
Crispy potato pancakes fry shredded potatoes and onion until the edges are golden and the centers stay tender.
About This Recipe
Potato pancakes need crisp edges and tender centers. Removing extra moisture from the potatoes is the step that makes the biggest difference.
A hot skillet and thin, even patties help the pancakes brown before they turn heavy.
Ingredients
- ✓2 medium potatoes, peeled
- ✓1 large egg
- ✓1/3 cup chopped onion
- ✓1 tablespoon all-purpose flour
- ✓1/2 teaspoon salt
- ✓1/4 teaspoon pepper
- ✓1/4 teaspoon garlic powder
- ✓Canola oil
Ingredient Notes
- Potatoes: Starchy potatoes crisp better after shredding and squeezing dry.
- Onion: Grated onion adds savory flavor.
- Egg: Helps bind the shredded potatoes.
- Oil: Use enough oil for shallow frying and good browning.
Instructions
- 1
Finely grate the potatoes, and drain any liquid. Then place the potatoes in a large bowl.
- 2
Add the egg, onion, flour, salt, pepper and garlic powder to the bowl, and mix well.
- 3
In a large skillet, heat 1/8 inch of oil over medium heat. Drop the batter into the oil by 1/4 cupfuls, and press lightly to flatten the pancakes into shape. Fry the pancakes until they're golden brown on both sides, and serve immediately.
Katy’s Kitchen Tips
- Squeeze shredded potatoes very well.
- Keep patties thin so the center cooks through.
- Fry in batches and do not crowd the skillet.
- Drain on a rack or paper towels before serving.
Variations and Substitutions
- Herb version: Add chives or parsley.
- Cheesy: Mix in a little Parmesan.
- Spicy: Add black pepper or cayenne.
- Mini pancakes: Make smaller patties for appetizers.
What to Serve With Crispy Potato Pancakes
Serve with sour cream, applesauce, smoked salmon, eggs, or a crisp salad.
Storage and Reheating
Refrigerate leftovers for up to 3 days.
Reheat in a skillet or oven to bring back crisp edges.
Common Mistakes to Avoid
- Wet potatoes: Moisture prevents crisping.
- Low oil temperature: Pancakes absorb oil instead of browning.
- Thick patties: The outside can burn before the center cooks.
- Stacking hot pancakes: Steam softens the crust.
FAQ
Can I make the mixture ahead?
It is best cooked soon after shredding because potatoes darken.
How do I keep them crispy?
Hold them on a rack in a warm oven.
Can I freeze potato pancakes?
Yes. Reheat from frozen in the oven.
What potatoes work best?
Russet or other starchy potatoes are a good choice.
Nutrition Facts
- Calories: 187 calories
- Carbohydrates: 35g carbohydrate (4g sugars
- Cholesterol: 106mg cholesterol
- Fiber: 3g fiber)
- Protein: 7g protein.
- Sodium: 627mg sodium
- Fat: 3g fat (1g saturated fat)