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If you’re craving a dish that hits all the right notes of comfort, crispness, and simple goodness, this Crunchy Potato Pancakes Recipe will quickly become your new favorite. These golden, crispy-on-the-outside, tender-on-the-inside pancakes showcase the humble potato and onion in their tastiest form, delivering a delightful combination of textures and flavors that feels both nostalgic and exciting. Whether you’re making them for a leisurely weekend breakfast or a cozy dinner side, these pancakes are incredibly satisfying and easy to whip up with everyday ingredients.
Ingredients You’ll Need
These ingredients are straightforward, yet each one plays a crucial role in creating the perfect Crunchy Potato Pancakes Recipe. The eggs bind everything together, the flour adds just enough structure for crispness, and the potatoes and onion provide natural sweetness and texture. Plus, the seasoning and oil bring out those irresistible golden edges.
- 2 large eggs: They act as the glue, helping to hold the batter together for the perfect bite.
- 2 tablespoons all-purpose flour: Adds structure so your pancakes crisp up beautifully without falling apart.
- 2 teaspoons kosher salt (plus extra for serving): Essential for enhancing all the flavors, use a little more on top for that perfect finish.
- 1/2 teaspoon ground black pepper: Just enough to add subtle warmth and depth to the dish.
- 4 medium russet potatoes (about 2 1/2 pounds), peeled: The star ingredient that provides a comforting, hearty base.
- 1 medium yellow onion, peeled and trimmed: Brings a sweet, savory note that complements the potatoes exquisitely.
- 1/3 cup canola oil (plus more for frying): Used for frying, it ensures beautifully crisp, golden edges without overpowering flavor.
- Applesauce, for serving (optional): A classic accompaniment that adds a touch of fruity sweetness.
- Sour cream, for serving (optional): Adds creamy tang that contrasts perfectly with the crunchy exterior.
- Fresh chopped chives, for serving (optional): Brings a burst of color and mild oniony freshness on top.
How to Make Crunchy Potato Pancakes Recipe
Step 1: Prepare Your Station
Start by setting up a sheet pan lined with paper towels near your stove; this will be the perfect resting spot for your freshly fried pancakes to drain off any excess oil and stay crisp.
Step 2: Make the Binding Mixture
In a large bowl, whisk together the eggs, flour, kosher salt, and black pepper until everything is well combined. This simple mixture will hold your potato pancakes together beautifully, so don’t skip this step!
Step 3: Grate Potatoes and Onions
Using the largest holes of a box grater, grate your peeled russet potatoes and yellow onion. The goal here is to create a coarse texture for your pancakes, but make sure to remove any tough or fibrous onion bits for a smooth final texture.
Step 4: Remove Excess Liquid
This step is key for achieving crispiness—place the grated potatoes and onion in a clean dish towel or large cheesecloth, then wring it out over the sink as much as possible to squeeze out extra moisture.
Step 5: Combine Ingredients
Add your drained potatoes and onion straight into the bowl with the egg-flour mixture. Gently but thoroughly fold everything together using your hands or a wooden spoon—this ensures the batter is evenly mixed without overworking it.
Step 6: Heat the Oil
Pour about 1/3 cup of canola oil into a large skillet and heat it over medium-high heat until it shimmers and is hot enough for frying. This hot oil is what will make the outside perfectly golden and crunchy.
Step 7: Fry Your Pancakes
Using a 1/4 cup measure, scoop portions of the potato mixture into the skillet. Flatten each scoop slightly with a spatula to form even pancakes. Avoid overcrowding the pan so each pancake has room to crisp. Fry each side for 2 to 3 minutes or until beautifully golden brown.
Step 8: Drain and Season
Transfer the cooked pancakes to your paper towel-lined sheet pan and immediately season lightly with extra kosher salt to enhance their flavor while still hot.
Step 9: Continue Cooking
Repeat frying with the remaining batter, adding more oil to the skillet as necessary. Once all are cooked, discard any leftover batter and drain any excess liquid from your mixing bowl to clean up.
Step 10: Serve While Hot
Serve your Crunchy Potato Pancakes Recipe fresh and hot, ideally accompanied by sour cream and fresh chopped chives for a classic touch that balances the crispy texture and flavors perfectly.
How to Serve Crunchy Potato Pancakes Recipe
Garnishes
While the pancakes shine on their own, adding garnishes like a dollop of sour cream or a sprinkling of fresh chives really elevates the experience. The sour cream’s creaminess contrasts with the crispy texture, while chives add fresh hints of oniony brightness. For a fun twist, try a spoonful of tart applesauce to balance the savory notes with a touch of sweetness.
Side Dishes
Pairing crunchy potato pancakes with simple sides makes for a well-rounded meal. A fresh green salad or steamed asparagus complements the richness of the pancakes nicely. For heartier fare, serve alongside smoked salmon or crispy bacon to turn it into a satisfying brunch or dinner.
Creative Ways to Present
If you want to impress guests, stack the potato pancakes in small towers, layering each one with a smear of sour cream and a sprinkle of chives. Add a side of assorted dipping sauces like spicy ketchup or horseradish mayo, and watch your friends marvel at this fun and elegant presentation.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers from this Crunchy Potato Pancakes Recipe, store them in an airtight container in the refrigerator for up to 3 days. To keep their crispness, place paper towels between layers to absorb any excess moisture.
Freezing
These pancakes freeze wonderfully! Arrange a single layer on a baking sheet and freeze until solid, then transfer to a freezer-safe bag or container. They will keep well for up to 2 months, giving you a quick and delicious meal anytime.
Reheating
Reheat frozen or refrigerated potato pancakes in a preheated oven at 375°F (190°C) for about 10 minutes, or until hot and crispy again. Avoid the microwave if you want to preserve that beloved crunchy texture.
FAQs
Can I use a food processor instead of grating by hand?
Absolutely! A food processor can speed up the grating process, just be sure to pulse gently to avoid turning the potatoes into mush, which can affect the texture and crispiness of the pancakes.
What type of potatoes works best in this Crunchy Potato Pancakes Recipe?
Russet potatoes are ideal because they have a higher starch content, which helps the pancakes hold together and develop that sought-after crunchy exterior.
How do I prevent the pancakes from falling apart during frying?
It’s all about moisture control and proper binding. Make sure to thoroughly wring out excess liquid from the grated potatoes and onion, and mix with eggs and flour well to give the pancakes structure.
Can I make these pancakes gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend or even potato starch to keep the crispiness while accommodating gluten-free diets.
What are some popular serving options for potato pancakes?
Traditional accompaniments include sour cream, applesauce, and fresh herbs like chives or parsley. They also pair wonderfully with smoked salmon, crispy bacon, or a simple green salad for a balanced meal.
Final Thoughts
This Crunchy Potato Pancakes Recipe is one of those timeless dishes that bring warmth and joy every time you make it. With perfectly crispy edges, tender centers, and simple ingredients you probably already have on hand, it’s a recipe you’ll want to keep close. So grab your grater and skillet, and dive into making these delicious potato pancakes—they promise smiles and satisfied appetites all around!
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