Crispy Potato Pancakes Recipe

Crispy Potato Pancakes Recipe is a very simple recipe that requires 5 ingredients plus some oil for frying. Potato pancakes can be customized with different toppings or dips. These are low in fat and calories and sure to be satisfying and perfect for breakfast, lunch, or dinner.

Crispy Potato Pancakes Recipe

What is Crispy Potato Pancakes Recipe?

Potato pancakes go by many names but they are all basically the same concept. Shredded potatoes, flavored, held together, and then fried in oil. They can be thin or thick but the outside is always crunchy! The recipe I’m sharing with you today is a spin-off of the potato pancakes my grandmother created and I love the different shapes that can be made just with different layers. Plus they are very quick to stimulate!

Crispy Potato Pancakes Recipe main components

I bet you have all of these ingredients in your kitchen right now! hot dog Diggity. Now, I like my regular and if I’m feeling fancy, I get a little ketchup. But my grandmother sometimes adds a little sour cream, green onions, and bacon to the tops and it’s so amazing. You can also melt a little cheese, add some black beans, salsa, and this Southwestern crispy potato cake! Think of the possibilities! I’m passionate about this kind of thing. Anyway – here’s what you’ll need to do the following:

  • Potato – grated I like to use fresh russet potatoes, they usually have on hand.
  • yellow onion – Grated, it adds good flavor!
  • Flour + baking powder The bonding components hold everything together.
  • onion powder – Spices used for flavor.
  • salt pepper – To savor.
  • oil Canola oil, vegetable oil, or any light oil intended for fryings, such as vegetable or peanut oil.

Some things about potatoes

  1. Potatoes oxidize and turn a strange pinkish brown, so if you’re making them for the company or want them to be aesthetically pleasing, you may want to consider making smaller batches or adding a little lemon juice to the mix.
  2. Keeping potato cakes crispy can be a challenge, but in general, they’ll keep for up to an hour in a 250-degree oven on a refrigerated lined baking sheet.
  3. The crispier the potato cakes become, the more potato chips they will taste like. At least that’s what my husband said. They are that crunchy. And good crunchy.

How to make Crispy Potato Pancakes Recipe

These are really some of the simplest things that can ever be made. Not much of a recipe either, but I’ll gladly take credit… and maybe share a little with my grandmother!

The first step: heat the frying pan + add oil

Add 1/4-1/2 inch of canola oil To the bottom of a deep non-stick skillet, then heat it over medium heat.

Step 2: Mix the ingredients together

While the oil is heating, stir the grated Potatoes, onions, flour, baking powder, onion powder, Salt, and Pepper together to form a thick mixture. The flour should absorb all the liquid from the grated potatoes.

Step 3: Put it in the hot oil

Once the oil heats up, put tablespoons in the pan, Spread in the round and flat pancake shapes. Fry the potato cake until the edges are medium brown. Keep in mind that the darker they become, the more fragile they become.

Step 4: Flip Pancake + Cook

Carefully flip the potato cake and cook it on the other side. Remove from pan and place on cooling racks lined with paper towels to drain. spray salt On hot potato pancakes and serve them warm with desired toppings.

leftovers

Store remaining potato pancakes in an airtight container in the refrigerator. It tastes better if it is used in the first two days. To reheat, heat in a frying pan until fully heated.

Crispy Potato Pancakes Recipe card

The potato pancakes recipe is a very simple recipe that requires 5 ingredients plus some oil for frying. Customize with toppings or dips.

instructions

  1. Add 1/4-1/2 inches of canola oil to the bottom of a deep, non-stick frying pan and heat it over medium heat.
  2. While the oil is heating, stir in the grated potatoes, onion, flour, baking powder, onion powder, salt, and pepper together to make a thick mixture. Most of the liquid from the grated potatoes should absorb all of the flour.
  3. Once the oil is hot, put tablespoons in the pan, spreading it out into a flat, round pancake. Fry the potato cake until the edges are medium brown, about 2-3 minutes for me. Keep in mind that the darker they become, the more fragile they become.
  4. Carefully flip the potato cake and cook for an additional 1-2 minutes. Remove from pan and place on cooling racks lined with paper towels to drain. Sprinkle salt on hot potato pancakes and serve warm with desired toppings.

Crispy Potato Pancakes Recipe Notes

  • Potatoes oxidize and turn a strange pinkish brown, so if you’re making them for the company or want them to be aesthetically pleasing, you may want to consider making smaller batches or adding a little lemon juice to the mix.
  • Keeping potato cakes crispy can be a challenge, but in general, they’ll keep for up to an hour in a 250-degree oven on a refrigerated lined baking sheet.
  • The crispier the potato cakes become, the more potato chips they will taste like. At least that’s what my husband said. They are that crunchy. And good crunchy.

feed

Calories: 44Calories | Carbohydrates: 10g | protein: 1g | Fat: 1g | Saturated fat: 1g | sodium: 3mg | Potassium: 222mg | the basic: 1g | sugar: 1g | Vitamin C: 3mg | Calcium: 7mg | iron: 1mg

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