How to make Potato Pancakes? (Perfectly Crispy)

My all-time favorite breakfast food is potato pancakes! To make the ideal crispy pancake, combine flour and eggs with potato flakes in this recipe.

You’ve probably experienced a variation of this at some point, whether you’re of Polish, Irish, or German descent! It is a delicious alternative to traditional mashed potatoes (although leftovers CAN be made into mashed potato pancakes) and goes with anything!

How to Use Potatoes

Depending on the country you come from, potato pancakes are variously known as latkes, boxties, or draniki, but the basic ingredients are always the same: potatoes, onions, seasonings, and sour cream or applesauce!

Because they are very starchy and serve to bind the other components, russet potatoes are ideal for this recipe. They cook pretty well in a pan without absorbing additional oil.

Making Certain That They Stay Together

Even though this dish is simple to make, there are a few tips to ensure that they cook up precisely!

• Moisture The potatoes should have as little moisture as possible removed from them. After grating them, I place them in a kitchen towel and twist the towel to get as much liquid out as I can.
• Binder Using the proper ratio of binder (flour, egg) to potatoes is the secret to making the best potato pancakes.
• Heat Make sure the oil is hot enough; when you drop pancakes into it, they should sizzle. (Be careful not to let it get too hot; otherwise, the potatoes won’t cook through before the outside becomes crisp.)
• Size In order for them to cook evenly and consistently well, make sure they are flat.
  Potato pancake ingredients in a glass bowl and a tea towel.

Making the Best Potato Pancakes

After you have prepared your potatoes, this simple recipe comes together quickly! Simply blend, fry, and consume.

1. All ingredients should be combined (see recipe below).
2. Cook potato mixture in the shape of pancakes using scoops.
3. Place the extra oil on a paper towel to drain it.

Serve these delicious pancakes as a simple side dish or for breakfast.

My favorite toppings for potato pancakes

Potato pancakes are typically served with sour cream or applesauce on top. Who, therefore, goes ill with potatoes? Imagine them as hash browns; what would you eat them with?

These are some of my preferred toppings:

• Sauce options include sour cream, ketchup, salsa, guacamole, and nacho cheese sauce.
• Black olives, jalapenos, bacon bits, chives, or other toppings.

Potato Pancakes

Potato pancakes that are perfectly crispy and delicious for breakfast or as a simple side dish!

Ingredients

• 4 russet potatoes peeled and grated (approx. 4 cups)
• 1 sweet onion peeled, and grated
• 2 large eggs
• 2 tablespoons all-purpose flour
• 1 teaspoon kosher salt
• 1 teaspoon garlic powder
• ½ teaspoon black pepper
• ¼ cup vegetable oil more may be needed
• Applesauce optional
• Sour cream optional

Instructions

1. Add potatoes and onion to a colander. Squeeze off as much liquid as you can from the mixture while wrapping in a tea towel.
2. In a sizable mixing bowl, combine the potatoes and onions.
3. Add the eggs, flour, kosher salt, garlic powder, and black pepper to a small mixing bowl. If there are still any flour lumps, whisk until smooth.
4. The egg mixture should be poured over the potatoes and combined.
5. A 12-inch skillet with oil in it should be placed over medium-high heat.
6. Four 1/4 cup-sized scoops of the potato mixture should be added to the heating oil once it is hot. When the potato mixture is added to the oil, if you do not hear a sizzle, the oil is not hot enough.
7. Make a pancake by gently pressing down on the potato mixture.
8. Cook until deep golden brown, 3 to 5 minutes per side.
9. Continue to cook while if necessary adding extra oil.
10. Serve with sour cream or applesauce, if desired.

Notes

Potato pancake batches can be kept warm in a 275°F oven while they cook.

You may substitute hash browns for the potatoes in the recipe; just leave out the salt.

Nutrition information

Serving: 6g | Calories: 120 | Carbohydrates: 16g | Protein: 3g | Fat: 5g | Saturated Fat: 4g | Cholesterol: 27mg | Sodium: 210mg | Potassium: 342mg | Fiber: 1g | Sugar: 2g | Vitamin A: 40IU | Vitamin C: 5mg | Calcium: 19mg | Iron: 1mg