Crispy Potato Pancakes
Crispy Potato Pancakes are a delightful treat with a crunchy exterior and tender interior, perfect for breakfast, snacks, or as a side dish that brings comfort and nostalgia.
Ingredients
Main Ingredients
- 4 medium-sized russet potatoes, peeled and grated Russet potatoes provide a creamy and starchy base.
- 1 small onion, grated Adds aroma and a hint of sweetness.
- 2 large eggs Binds the mixture together.
- 0.25 cup all-purpose flour Brings lightness to the pancakes.
- 1 teaspoon baking powder Helps the pancakes rise.
- 1 teaspoon garlic powder Infuses rich, savory notes.
- to taste Salt and pepper Enhances flavor.
- 0.25 cup fresh parsley, chopped Adds freshness and color.
- as needed Vegetable oil for frying Use canola or vegetable oil for high smoke point.
Instructions
Preparation
- Start by placing the grated potatoes and onion into a large mixing bowl. Squeeze out the excess moisture using a kitchen towel or cheesecloth.
- Crack the two eggs into the bowl and stir gently to combine them with the potato mixture.
- In a separate bowl, whisk together the flour, baking powder, garlic powder, salt, and pepper. Gradually incorporate this dry mix into the potato mixture, folding gently. Stir in the chopped parsley.
Cooking
- Heat a generous amount of vegetable oil in a skillet over medium-high heat until hot.
- Drop spoonfuls of the batter into the hot oil, flattening them slightly with the back of the spoon. Fry each side for about 3-4 minutes until golden brown and crispy.
- Remove the pancakes from the skillet and drain them on paper towels.
Notes
Serve with sour cream or applesauce. They also pair well with eggs and bacon, or as a side dish with stew or salad. Avoid not draining excess moisture and frying too many at once for the best results.