Description
This Crispy Easy Potato Pancakes recipe features golden, crunchy pancakes made from shredded Russet potatoes and onions, perfectly seasoned and pan-fried to a delightful crisp. Ideal as a side dish or appetizer, these pancakes are quick to prepare and deliciously garnished with sour cream and fresh green onions or chives.
Ingredients
Scale
Main Ingredients
- 4 large Russet potatoes, peeled and cubed
- 1 small yellow onion, chopped (or ½ medium onion)
- 2 large eggs
- ¼ cup all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- 2 tablespoons olive oil, plus extra as needed
Garnish (Optional)
- Sour cream for garnish
- Green onions or chives, chopped for garnish
Instructions
- Shred Potatoes and Onions: Place the peeled and cubed potatoes along with the chopped onion into a food processor. Pulse for about 2 minutes until the mixture is finely shredded. If you do not have a food processor, finely grate the potatoes and onion using a manual grater.
- Drain Liquid: Transfer the shredded mixture into a fine strainer or cheesecloth and squeeze out as much excess liquid as possible into a bowl. Keep any potato starch that settles at the bottom of the bowl.
- Combine Ingredients: Move the drained shredded mixture into a large mixing bowl. Add in the eggs, all-purpose flour, salt, black pepper, and garlic powder. Mix all ingredients well until evenly combined.
- Heat Oil: Heat 2 tablespoons of olive oil in a non-stick skillet over medium-high heat. To test if the oil is ready, drop a small bit of water into the skillet – it should sizzle immediately.
- Form Pancakes: Scoop a heaping spoonful of the potato mixture onto the hot skillet, then gently press it down to evenly flatten into a pancake shape.
- Cook Pancakes: Fry the pancakes for about 2 to 3 minutes on each side, or until they become golden brown and crispy. Add additional olive oil as needed between batches to prevent sticking and ensure crispiness.
- Garnish and Serve: Once cooked, serve the potato pancakes hot with a dollop of sour cream and a sprinkle of chopped green onions or chives for an added fresh flavor.
Notes
- To achieve extra crispy pancakes, make sure to squeeze out as much moisture from the shredded potatoes as possible.
- Use a non-stick skillet to prevent sticking and reduce the amount of oil needed for frying.
- If you prefer a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend.
- Leftover pancakes can be reheated in a skillet or oven to maintain crispiness.
- These pancakes can be served as a savory breakfast item, side dish, or appetizer.
