Potato Pancakes
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why make this recipe
Potato pancakes are a delicious and comforting dish loved by many. They are crispy on the outside and soft on the inside, making them a perfect side dish or snack. This recipe is simple to follow, and you only need a few ingredients that you probably already have in your kitchen. Plus, they can be customized with toppings, making them a versatile option for any meal.
how to make Potato Pancakes
Ingredients:
- 1 1/2 pounds Russet potatoes (peeled and washed)
- 1 large onion (omit if you want to serve them with sugar)
- 1 large egg
- 1/3 cup all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon black pepper (optional)
- Vegetable oil (for frying)
Directions:
- Grate the potatoes and onion using the small holes of a box grater or a food processor for a faster method.
- Transfer the grated mixture to a large bowl and let it sit for a few minutes. Then, drain any excess liquid by pressing the mixture against the side of the bowl with a spoon or your hands.
- Add the egg, flour, salt, and pepper (if you’re not using sugar). Stir well until everything is combined. If the batter feels too wet, add a bit more flour to adjust the consistency.
- In a large skillet, heat plenty of oil over medium heat. The oil should cover the bottom of the pan and be hot enough for the batter to sizzle when added.
- For each pancake, spoon about 1/4 cup of the batter into the skillet. Flatten it slightly with the back of the spoon to make a pancake about 1/4 inch thick. Cook until the edges are crispy and golden brown, about 3-4 minutes on each side.
- Transfer the cooked pancakes to a plate with paper towels to get rid of excess oil. Serve hot, either with a sprinkle of salt or a sprinkle of white sugar with a dollop of sour cream for a classic touch.
how to serve Potato Pancakes
Potato pancakes are best served hot. You can enjoy them as a side dish with meats or salads, or serve them as a snack with toppings like sour cream, applesauce, or even sugar. They can also be paired with a fresh salad for a light meal.
how to store Potato Pancakes
If you have leftover potato pancakes, let them cool completely before storing. Place them in an airtight container and store them in the refrigerator for up to 3 days. For longer storage, you can freeze them. Just make sure to separate each pancake with parchment paper to keep them from sticking together. They can be frozen for up to 2 months.
tips to make Potato Pancakes
- Make sure to remove excess moisture from the grated potatoes for a crispier pancake.
- Keep the oil hot, but not smoking, to avoid soggy pancakes.
- Adjust the seasoning according to your personal taste. Feel free to experiment with herbs for added flavor.
- For a golden color, consider adding a bit of baking powder to the mixture.
variation
You could add ingredients like grated carrots or zucchini for a twist on the traditional recipe. Spices such as garlic powder or herbs like chives can also enhance the flavor of your potato pancakes.
FAQs
1. Can I make potato pancakes ahead of time?
Yes, you can prepare the batter ahead of time and store it in the refrigerator for a few hours before frying. However, it’s best to fry them fresh for the best texture.
2. Can I use other types of potatoes?
Yes, while Russet potatoes are recommended for their starchiness, you can use Yukon Gold or other potatoes as long as they are not waxy.
3. What can I serve with potato pancakes besides sour cream?
Potato pancakes pair well with applesauce, yogurt, or even a sprinkle of cheese. You can also serve them alongside savory dishes like smoked salmon or a fresh salad.
Potato Pancakes
Ingredients
Method
- Grate the potatoes and onion using the small holes of a box grater or a food processor.
- Transfer the grated mixture to a large bowl and let it sit for a few minutes. Drain any excess liquid by pressing the mixture against the side of the bowl with a spoon or hands.
- Add the egg, flour, salt, and pepper (if not using sugar). Stir well until combined. If the batter feels too wet, add a bit more flour.
- In a large skillet, heat plenty of oil over medium heat until hot enough for the batter to sizzle.
- For each pancake, spoon about 1/4 cup of the batter into the skillet. Flatten slightly to make a pancake about 1/4 inch thick.
- Cook until edges are crispy and golden brown, about 3-4 minutes on each side.
- Transfer cooked pancakes to a plate lined with paper towels to remove excess oil.
- Serve hot, either with a sprinkle of salt or with sugar and a dollop of sour cream.
