Easy Fried Potato Pancakes
If you’re looking for a delightful, comforting dish that’s both simple and versatile, these Easy Fried Potato Pancakes are sure to become a favorite in your kitchen. Perfectly crispy on the outside and tender on the inside, these pancakes are a wonderful addition to any meal. Whether enjoyed as a main course with a big, leafy salad or served as a tasty side, they’re bound to impress anyone who takes a bite.
Why You’ll Love This Recipe
These potato pancakes are not only delicious but incredibly satisfying. They’re made with basic ingredients you likely already have on hand. Plus, they can be prepared ahead of time and reheated, making them perfect for busy weeknight dinners or as a quick snack. Top them with applesauce and sour cream for a classic combination that enhances their flavor.
Kitchen Equipment You’ll Need
- Grater
- Colander
- Large mixing bowl
- Heavy-bottomed 12-inch skillet
- Spatula
- Baking sheets
- Paper towels
Ingredients
- 1 medium onion, peeled
- 4 large potatoes, peeled
- 2 large eggs
- 2 tablespoons all-purpose flour
- Salt and pepper to taste
- 6 tablespoons vegetable oil, divided
- 6 tablespoons unsalted butter, divided
Step-by-Step Instructions for Preparing the Recipe
- Using a grater, coarsely grate the onion and place it in a colander set in the sink. Coarsely grate the potatoes, add them to the colander, and set aside to drain.
- In a large mixing bowl, lightly beat the eggs, then whisk in the flour.
- Press the potatoes and onion to extract as much liquid as possible, then add to the egg/flour mixture. Season with salt and ground black pepper. Using a wooden spoon or your hands, mix well, but do not overwork.
- In a heavy-bottomed, 12-inch skillet over moderately high heat, heat 1 tablespoon of oil and 1 tablespoon of butter until hot but not smoking. Drop 4 scant 1/4-cup portions of the potato mixture into the pan and flatten with a spatula to form four (2 inch) pancakes.
- Fry until the bottoms are golden-brown, 4 to 5 minutes, then turn over and fry until golden-brown and crisp, an additional 4 to 5 minutes. Season immediately with salt and pepper.
- Keep the pancakes warm on baking sheets in an oven set to 200 degrees F while making the remaining pancakes.
- Using paper towels, carefully wipe out the pan. Add 1 tablespoon of oil and 1 tablespoon of butter and fry 4 more pancakes. Repeat with remaining batter, wiping out the pan and adding 1 tablespoon of oil and 1 tablespoon of butter before each batch.
- This recipe will make about 30 (2 inch) pancakes.
- Serve warm.
- Serve with maple syrup, if desired.
Tips for Success
For the best results, make sure to thoroughly squeeze out the moisture from the grated potatoes and onions. This will help your pancakes become extra crispy. Additionally, don’t overcrowd the pan while frying, as this can cause the pancakes to steam rather than crisp up.
Additional Tips or Variations
Feel free to experiment with flavors by adding herbs like chives or parsley to the batter. You can also try incorporating shredded cheese for an extra savory touch.
Nutritional Highlights (Per Serving)
While the precise nutritional values can vary, these potato pancakes are a source of carbohydrates and provide some protein from the eggs. Adjust the butter and oil if you’re looking to reduce fat content.
Frequently Asked Questions (FAQ)
Can I make these pancakes ahead of time?
Yes, you can prepare the pancakes in batches and freeze them once cool. When ready to serve, reheat them in a hot oven for about 10 minutes.
What can I serve with potato pancakes?
Potato pancakes are delicious with a variety of toppings such as applesauce, sour cream, or even smoked salmon for a gourmet twist.
Conclusion
These Easy Fried Potato Pancakes are a delightful addition to any meal. Give this recipe a try, and don’t forget to share your experience and any creative twists you came up with. Enjoy!