Crunchy Potato Pancakes

Introduction

When I first decided to make crunchy potato pancakes, I wasn’t sure what to expect. I had fond memories of enjoying them as a child, but replicating that deliciousness in my own kitchen felt daunting. However, the moment I took my first bite, I was transported back to those family gatherings filled with laughter and good food. The crispy edges and tender interior were a hit with everyone, from my kids to my parents. We served them with a dollop of sour cream and a sprinkle of chives, and I watched as everyone eagerly reached for seconds. These potato pancakes have quickly become a beloved staple in our home, perfect for breakfast, brunch, or even as a savory snack.

Ingredients

• 2 large eggs
• 2 tablespoons all-purpose flour
• 2 teaspoons kosher salt (such as Diamond Crystal), plus extra for serving
• 1/2 teaspoon ground black pepper
• 4 medium russet potatoes (about 2 1/2 pounds), peeled
• 1 medium yellow onion, peeled and trimmed
• 1/3 cup canola or another neutral oil, plus more for frying
• Applesauce, for serving (optional)
• Sour cream, for serving (optional)
• Fresh chopped chives, for serving (optional)

Instructions

1. Prepare the Workspace: Set up a sheet pan lined with paper towels near the stove to catch the cooked pancakes.
2. Mix the Egg Base: In a large bowl, whisk together the eggs, flour, 2 teaspoons of kosher salt, and black pepper until well combined.
3. Grate the Vegetables: Using the largest holes of a box grater, grate the peeled potatoes and onion. Discard any tough onion pieces.
4. Remove Excess Moisture: Place the grated mixture onto a clean dish towel or large cheesecloth. Wring it out over the sink to remove as much liquid as possible.
5. Combine Ingredients: Add the drained grated potatoes and onion to the bowl with the egg mixture. Mix everything gently but thoroughly using your hands or a wooden spoon.
6. Heat the Oil: In a large (12-inch) skillet, heat 1/3 cup of canola oil over medium-high heat until it shimmers.
7. Fry the Pancakes: Scoop 1/4 cup portions of the potato mixture into the skillet. Use the bottom of the measuring cup to flatten them slightly. Fry in batches to prevent overcrowding, cooking until golden brown, about 2 to 3 minutes per side. If they brown too quickly or the oil smokes, reduce the heat.
8. Drain and Season: Transfer the cooked pancakes to the prepared sheet pan and lightly season with extra salt.
9. Continue Cooking: Repeat the process with the remaining batter, adding more oil as needed and adjusting the heat. Discard any leftover batter pieces and drain any excess liquid from the bowl.
10. Serve Hot: Serve the pancakes hot with optional sour cream and chives, and enjoy!

Nutrition Facts

• Servings: 16 to 18 pancakes
• Calories per pancake: 94

Preparation Time

• Preparation Time: 5 minutes
• Cooking Time: 35 minutes
• Total Time: 40 minutes

How to Serve

• Serve hot with a dollop of sour cream.
• Garnish with fresh chopped chives for added flavor.
• Offer applesauce on the side for a sweet contrast.
• Pair with a simple green salad for a light meal.
• Enjoy as a snack any time of day.

Additional Tips

1. Use Fresh Potatoes: Fresh russet potatoes yield the best texture and flavor. Avoid pre-peeled or frozen options.
2. Wring Out the Liquid: Removing excess moisture from the grated potatoes is crucial for achieving crispy pancakes.
3. Monitor Oil Temperature: Ensure the oil is hot enough before frying, but not smoking. Adjust the heat as necessary.
4. Cook in Batches: Avoid overcrowding the skillet to ensure even cooking and prevent steaming.
5. Experiment with Add-Ins: Feel free to add grated cheese or herbs for an extra flavor twist!

Recipe Variations

• Sweet Potato Pancakes: Substitute some or all of the russet potatoes with sweet potatoes for a sweeter flavor.
• Herb-Infused Pancakes: Add fresh herbs like dill or parsley to the batter for a fresh taste.
• Cheesy Pancakes: Mix in shredded cheese like cheddar or parmesan for a rich, savory flavor.
• Spicy Kick: Add a pinch of cayenne pepper or chopped jalapeños for some heat.
• Vegetable Pancakes: Incorporate grated carrots or zucchini for added nutrition and flavor.

Serving Suggestions

• Breakfast: Serve with scrambled eggs and crispy bacon for a hearty breakfast.
• Brunch: Pair with mimosas or coffee for a delightful brunch spread.
• Lunch: Serve alongside a light salad or soup for a satisfying lunch.
• Snack: Enjoy them as a snack with applesauce or your favorite dipping sauce.
• Dinner: Serve as a side dish with roasted meats or grilled vegetables.

Freezing and Storage

• Storage: Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days.
• Freezing: Place cooled pancakes in a single layer on a baking sheet. Once frozen, transfer to a freezer-safe bag for up to 2 months.
• Reheating: Reheat in a toaster oven or skillet until crispy. You can also microwave them, but they won’t be as crispy.

FAQ Section

1. Can I use other types of potatoes?

• Yes, other starchy potatoes like Yukon Gold can also work, but russets are preferred for their texture.

1. Can I make these pancakes ahead of time?

• Yes, you can prepare the batter ahead of time and refrigerate it, but it’s best to cook them fresh.

1. What can I use instead of eggs?

• You can use flax eggs or aquafaba as a vegan alternative, but the texture may vary.

1. How do I prevent pancakes from sticking?

• Ensure your skillet is well-oiled and preheated to prevent sticking.

1. What is the best oil for frying?

• Canola, vegetable, or sunflower oil work well due to their high smoke points.

1. Can I bake these instead of frying?

• Yes, you can bake them at 400°F (200°C) on a greased baking sheet, but they may not be as crispy.

1. How do I know when the pancakes are done?

• They should be golden brown on both sides. Test one by cutting it open; the inside should be tender.

1. Can I use a food processor?

• Yes, you can use a food processor to grate the potatoes and onion, but be careful not to over-process.

1. What dips pair well with potato pancakes?

• Besides sour cream and applesauce, try yogurt-based dips, salsa, or a garlic aioli.

1. How do I keep them warm while cooking in batches?
   • Place cooked pancakes in a warm oven (about 200°F or 95°C) while you finish frying the rest.

Conclusion

Crunchy potato pancakes are more than just a dish; they are a comforting reminder of family traditions and joyful gatherings. With their golden, crispy exterior and tender inside, these pancakes are incredibly versatile, making them perfect for any meal of the day. Whether served with savory toppings like sour cream and chives or enjoyed with a sweet side of applesauce, they are sure to please everyone at the table. Give this recipe a try, and I’m confident it will become a cherished favorite in your home just as it has in mine!

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