There’s something incredibly nostalgic about the sizzle of potato pancakes in a hot skillet, the scent of frying onions filling the kitchen, and the anticipation of that first, perfectly crispy bite. For me, these crunchy potato pancakes are more than just a dish—they’re a cherished memory from my childhood, a recipe handed down through generations, each one adding their own little twist.
Growing up, Sunday mornings in our house were always a time for family and food. My grandmother, with her apron tied securely around her waist, would wake up before the sun to start the preparations. I’d stumble into the kitchen, still rubbing the sleep from my eyes, to find her grating potatoes and onions by hand, her hands moving with practiced ease. She’d smile at me and say, “Good morning, darling. Ready to help?”
I’d eagerly take my place next to her, my small hands trying to mimic her effortless movements. She would patiently show me how to squeeze every last drop of water from the grated potatoes, a step she insisted was crucial to getting the perfect crispy edges. As the mixture of potatoes, onions, and eggs came together, she’d share stories from her childhood, of how her mother used to make these same pancakes in their tiny kitchen, stretching ingredients to feed a hungry family during lean times.
By the time the pancakes hit the skillet, the entire house would be awake, drawn by the irresistible aroma. My siblings would hover around, waiting for the first batch to be done, sneaking pieces as soon as they were cool enough to eat. We’d sit around the table, passing plates piled high with golden pancakes, bowls of applesauce and sour cream, and fresh chives from the garden. Those mornings were filled with laughter, the sound of forks scraping against plates, and the simple joy of sharing a meal made with love.
Now, whenever I make these pancakes, I’m reminded of those mornings. The recipe hasn’t changed much over the years, but the memories it evokes are timeless. Whether you’re making these for a lazy weekend breakfast or as a comforting dinner on a chilly evening, I hope this recipe brings a little bit of that warmth and nostalgia into your home. Serve them hot with your favorite toppings and enjoy the comforting crunch that’s sure to bring a smile to your face.
How to Make Crunchy Potato Pancakes
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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)
Directions
- Prepare a baking sheet by lining it with paper towels and place it near your cooking area.
- In a large bowl, whisk together the eggs, flour, salt, and pepper until the mixture is smooth.
- Using the largest holes on a box grater, shred the peeled potatoes and onion, discarding any tough onion bits.
- Place the grated potatoes and onion in a clean kitchen towel or cheesecloth, and squeeze out as much liquid as possible over the sink.
- Transfer the drained potato and onion mixture to the bowl with the egg mixture, mixing everything together thoroughly with your hands or a wooden spoon.
- In a large skillet (about 12 inches), heat 1/3 cup of canola oil over medium-high heat until shimmering.
- Working in batches, scoop out 1/4 cup portions of the potato mixture into the skillet, using the back of the measuring cup to gently flatten each portion.
- Cook each pancake for about 2 to 3 minutes per side, until golden brown. If they cook too quickly or the oil begins to smoke, lower the heat.
- Once cooked, transfer the pancakes to the prepared baking sheet and sprinkle with a little extra salt.
- Continue frying the remaining batter, adding more oil as necessary. Adjust the heat as needed and discard any leftover small bits of batter. Serve the pancakes warm with optional sour cream, chives, or applesauce.
Storing Suggestion
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a single layer on a baking sheet and warm in a 350°F oven until heated through and crispy, about 10 minutes.
Cooking Tips
To enhance the flavor, consider adding a pinch of smoked paprika or garlic powder to the potato mixture. If you don’t have russet potatoes, Yukon Gold potatoes can be used as a substitute.
Serving Suggestions
These potato pancakes are perfect when served with a dollop of sour cream and a sprinkle of chopped chives. For a sweeter contrast, try them with applesauce or a spoonful of cranberry sauce.
Ingredient Substitutions
If you don’t have canola oil, any neutral oil like vegetable or grapeseed oil can be used. For a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend.
Seasonal Variations
In the fall, consider adding grated sweet potatoes or parsnips to the mix for a seasonal twist. In the spring, fresh herbs like dill or parsley can brighten the flavor.
Allergen Information
This recipe contains eggs and gluten. To make it egg-free, you can use a flax egg substitute (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water). For a gluten-free version, use gluten-free flour instead of all-purpose flour.
FAQ:
Can I make these potato pancakes ahead of time?
Yes, you can prepare the pancakes ahead of time and store them in the refrigerator. Reheat them in the oven at 350°F to restore their crispiness before serving.
Can I freeze these potato pancakes?
Absolutely. After frying, let the pancakes cool completely, then freeze them in a single layer on a baking sheet. Once frozen, transfer them to a freezer-safe bag or container. Reheat directly from frozen in a 375°F oven.
What type of potatoes work best for this recipe?
Russet potatoes are ideal because they have a high starch content, which helps bind the pancakes and gives them a crispy texture.
Why do I need to squeeze the liquid from the potatoes and onions?
Removing excess moisture from the potatoes and onions is crucial to ensure the pancakes turn out crispy rather than soggy.
Can I add other ingredients to the potato mixture?
Yes, you can add finely chopped herbs, spices, or even shredded cheese to the mixture for added flavor.
How do I prevent the pancakes from falling apart while frying?
Make sure to squeeze out as much liquid as possible from the potato mixture and avoid overcrowding the pan. Frying in smaller batches will also help them hold together better.
Crunchy Potato Pancakes
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
- Prepare a sheet pan lined with paper towels and place it near the stove. In a large bowl, mix the eggs, flour, salt, and pepper until well combined.
- Grate the potatoes and onion using the largest holes of a box grater, discarding any tough onion pieces. Place the grated mixture onto a clean dish towel or large cheesecloth and wring it out over the sink to remove as much liquid as possible.
- Add the grated potatoes and onion to the bowl with the egg mixture. Combine everything gently but thoroughly using your hands or a wooden spoon.
- Heat 1/3 cup canola oil in a large (12-inch) skillet over medium-high heat until it shimmers. Scoop 1/4 cup portions of the potato mixture into the skillet, using the bottom of the measuring cup to flatten them slightly. Fry in batches to prevent overcrowding. Cook until the pancakes are golden brown, about 2 to 3 minutes per side. If the pancakes brown too quickly or the oil starts to smoke, reduce the heat. Transfer cooked pancakes to the prepared sheet pan and lightly season with salt.
- Continue with the remaining batter, adding more oil as needed and adjusting the heat as necessary. Discard any small pieces of leftover batter and drain any excess liquid from the bowl. Serve the pancakes hot with optional sour cream and chives.
