Potato Pancakes (Crispy & Easy Recipe)
Ingredients
- 4 medium potatoes (about 1 kg), peeled
- 1 small onion
- 1 large egg
- 3 tablespoons all-purpose flour (or potato starch)
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- 2 tablespoons chopped fresh parsley or chives (optional)
- Vegetable oil, for frying
Instructions
- Prepare the potatoes
- Grate the potatoes and onion using a box grater or food processor.
- Place the mixture in a clean kitchen towel and squeeze out as much liquid as possible. This helps make the pancakes crispy.
- Make the batter
- Put the drained potato mixture in a bowl.
- Add the egg, flour, salt, pepper, and herbs (if using).
- Mix until combined.
- Cook the pancakes
- Heat a thin layer of oil in a frying pan over medium-high heat.
- Drop spoonfuls of the potato mixture into the pan and flatten them into pancakes.
- Fry for about 3–5 minutes per side until golden brown and crisp.
- Drain and serve
- Transfer to a plate lined with paper towels.
- Serve hot.
Serving ideas
- Classic: Sour cream or plain yogurt
- Sweet-savory: Applesauce
- Fresh: Chopped herbs and a squeeze of lemon
- Meal option: Serve with eggs, salad, or smoked fish
Tips for extra crispy potato pancakes
- Squeeze out as much moisture as possible.
- Don’t overcrowd the pan.
- Keep cooked pancakes warm in a low oven (about 100°C/210°F) while frying the rest.
- Use a starchy potato variety for the best texture.
