If you are searching for a deliciously irresistible dish that combines crispy texture with homestyle comfort, this Crunchy Potato Pancakes Recipe is exactly what you need. Every bite is a little crunchy symphony of golden-brown goodness that captures the rustic charm of classic potatoes, enhanced with just the right blend of seasoning and a tender onion bite. Whether it’s a breakfast treat, a savory snack, or a crowd-pleasing side, these pancakes deliver flavor and crunch in equal measure, making them a beloved favorite that you’ll find yourself turning to again and again.
Ingredients You’ll Need
These ingredients are deceptively simple yet essential, creating the perfect foundation for the iconic texture and flavor of this dish. Each element plays a crucial role, from the fluffy eggs binding everything together to the potatoes that provide that signature hearty base.
- 2 large eggs: These act as a natural binder to hold the potato mixture together without overpowering flavor.
- 2 tablespoons all-purpose flour: Just enough to provide structure and help with the crispiness after frying.
- 2 teaspoons kosher salt (plus extra for serving): Essential for seasoning, it enhances and balances the flavors perfectly.
- 1/2 teaspoon ground black pepper: Adds a subtle heat and earthiness that rounds out the taste.
- 4 medium russet potatoes (about 2 1/2 pounds), peeled: The star ingredient, they’re ideal for a light, fluffy interior with a crunchy exterior.
- 1 medium yellow onion, peeled and trimmed: Contributes a mellow sweetness and moisture to complement the potatoes.
- 1/3 cup canola oil (plus more for frying): Provides the perfect frying medium that crisps the pancakes beautifully without overpowering flavor.
- Applesauce, for serving (optional): A traditional sweet contrast that pairs brilliantly with the savory pancakes.
- Sour cream, for serving (optional): Adds creamy tang that balances the crunchy texture perfectly.
- Fresh chopped chives, for serving (optional): Brings vibrant color and a mild oniony note as a fresh garnish.
How to Make Crunchy Potato Pancakes Recipe
Step 1: Prepare the Mixing Base
Begin your journey to crunchy delight by cracking the eggs into a large bowl, then whisk in the flour, kosher salt, and ground black pepper until everything is well combined. This mixture forms the foundation that will pull all the grated ingredients together and infuse the pancakes with subtle seasoning.
Step 2: Grate the Potatoes and Onion
Next, grate the peeled potatoes and yellow onion using the largest holes of a box grater. The choice of coarse grating ensures the pancakes have that ideal texture: not too smooth, not too chunky. As you grate, discard any tough onion pieces to avoid unwanted chewiness.
Step 3: Remove Excess Liquid
This step is the secret to achieving crunchiness. Place the grated potato and onion mixture onto a clean dish towel or cheesecloth and wring it out over the sink. Removing as much liquid as possible means the pancakes won’t be soggy and will crisp up beautifully during frying.
Step 4: Combine Ingredients
Add the well-drained potato and onion mixture into the bowl with the egg-flour mixture. Gently but thoroughly combine everything using your hands or a wooden spoon, ensuring every bit gets coated while keeping the shredded texture intact for those perfect crispy edges.
Step 5: Heat the Oil
In a large skillet, heat 1/3 cup of canola oil over medium-high heat until it shimmers. This temperature is key—it’s hot enough to start forming a golden crust immediately but not so hot that the pancakes burn before cooking through.
Step 6: Fry the Pancakes
Scoop 1/4 cup portions of the potato mixture into the hot skillet and flatten them slightly with the back of your spatula. Fry in batches to avoid overcrowding, cooking each side for about 2 to 3 minutes until they reach a deep golden brown. This balance of cooking time ensures the inside is tender and the outside crunches gloriously.
Step 7: Drain and Season
Transfer the cooked pancakes to a sheet pan lined with paper towels to drain excess oil, then sprinkle lightly with extra salt while still warm. This finishing touch enhances flavor and gently finishes the dish before serving.
Step 8: Repeat and Serve
Continue frying the remaining batter, adding more oil as necessary. Once all pancakes are cooked, serve them piping hot with your choice of applesauce, sour cream, and fresh chopped chives to elevate the whole experience into a real treat.
How to Serve Crunchy Potato Pancakes Recipe
Garnishes
Garnishes add personality and contrast to these crunchy potato pancakes. A dollop of cool sour cream provides creaminess that softens every bite, while fresh chopped chives bring a pop of color and fresh, oniony brightness that enhances the savory flavor profile. For a bit of sweetness, classic applesauce is always a crowd pleaser alongside the savory pancakes.
Side Dishes
Pairing these pancakes with complementary side dishes can turn them into a full meal. Crisp fried eggs, sautéed mushrooms, or a fresh garden salad are perfect choices that add variety and balance. For brunch, smoked salmon alongside makes the dish feel elegant and indulgent.
Creative Ways to Present
Looking to impress guests or elevate your family dinner? Try stacking the pancakes with layers of smoked salmon and crème fraîche for a Scandinavian-inspired twist. You can also use them as a base for savory toppings like pulled pork or caramelized onions, turning this humble Crunchy Potato Pancakes Recipe into a versatile star for any meal.
Make Ahead and Storage
Storing Leftovers
If you find yourself lucky enough to have leftovers, store them in an airtight container in the refrigerator for up to 2 days. To preserve that coveted crunch, place a paper towel between layers to absorb moisture.
Freezing
Crunchy Potato Pancakes Recipe leftovers freeze well! After cooling completely, arrange pancakes in a single layer on a baking sheet and freeze until solid, then transfer to a zip-top freezer bag. This method keeps them from sticking together and allows you to enjoy crispy pancakes anytime by simply reheating.
Reheating
To bring the crispness back, reheat refrigerated or frozen potato pancakes in a hot skillet with a bit of oil over medium heat. This refreshes their golden edges much better than microwaving, ensuring that crave-worthy crunch returns in every bite.
FAQs
Can I use a food processor instead of grating by hand?
Yes, a food processor with a grating attachment works well and saves time. Just be sure not to over-process, as maintaining some texture is key to crunchy pancakes.
Why do I need to squeeze out the potato liquid?
Removing excess moisture is essential because water inhibits browning and crispiness. A dry potato mixture fries up much better, producing that signature crunchy texture.
Can I use a different type of potato?
Russet potatoes are preferred for their starchiness, which helps with binding and crisping. Other potatoes may result in softer pancakes, so stick with russets for best results.
What should I do if the pancakes fall apart when flipping?
Make sure your mixture is well combined and the oil is hot enough before frying. Also, avoid overcrowding the pan so the pancakes have room to crisp and set properly.
Are these pancakes suitable for a gluten-free diet?
Traditionally, all-purpose flour is used, which contains gluten. To make this recipe gluten-free, try substituting with a gluten-free flour blend that works well for frying.
Final Thoughts
There is something truly comforting about a plate of golden, crunchy potato pancakes fresh from the skillet, and this Crunchy Potato Pancakes Recipe makes it easy to bring that joy into your kitchen. Perfectly crisp on the outside and tender within, these pancakes are destined to become a staple in your recipe rotation. So, grab your grater and skillet—your new favorite crunchy treat awaits!
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Crunchy Potato Pancakes Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 16 servings
- Category: Side Dish
- Method: Frying
- Cuisine: American
Description
These Crunchy Potato Pancakes are a delightful crispy treat made from grated potatoes and onions, bound together with eggs and flour, and fried to golden perfection. Perfect as a savory side or a comforting breakfast, they are traditionally served with applesauce and sour cream, offering a satisfying blend of textures and flavors in every bite.
Ingredients
Primary Ingredients
- 2 large eggs
- 2 tablespoons all-purpose flour
- 2 teaspoons kosher salt (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
For Frying
- 1/3 cup canola oil (plus more for frying)
Optional for Serving
- Applesauce
- Sour cream
- Fresh chopped chives
Instructions
- Prepare the workspace: Line a sheet pan with paper towels and place it near the stove to absorb excess oil from the pancakes after frying.
- Mix binding ingredients: In a large bowl, combine the eggs, all-purpose flour, kosher salt, and ground black pepper, mixing well to create a cohesive batter base for the pancakes.
- Grate potatoes and onion: Using the largest holes of a box grater, grate the peeled russet potatoes and the peeled, trimmed yellow onion. Remove and discard any tough onion pieces for texture improvement.
- Remove excess moisture: Place the grated potato and onion mixture into a clean dish towel or large cheesecloth and wring it out thoroughly over the sink to eliminate excess liquid, ensuring the pancakes will be crispy.
- Combine mixtures: Add the drained grated potatoes and onion to the bowl with the egg mixture. Gently but thoroughly combine using your hands or a wooden spoon until evenly mixed.
- Heat oil: Pour 1/3 cup canola oil into a large skillet and heat over medium-high heat until the oil shimmers, signaling readiness for frying.
- Fry the pancakes: Using a 1/4 cup measure, scoop portions of the potato mixture into the hot skillet, flattening them slightly with a spatula. Fry in batches, taking care not to overcrowd the pan, for about 2 to 3 minutes on each side until golden brown and crispy.
- Drain and season: Transfer cooked pancakes to the prepared sheet pan lined with paper towels to drain excess oil. Lightly season each batch with additional kosher salt while hot.
- Continue frying remaining batter: Repeat the frying and draining process with the remaining mixture, adding more oil to the skillet as necessary. Discard any leftover batter that cannot be fried.
- Serve: Present the potato pancakes hot alongside optional accompaniments such as sour cream, fresh chopped chives, and applesauce for a classic pairing.
Notes
- Wringing out excess moisture from the potatoes and onions is crucial for achieving crispiness.
- Fry in small batches to avoid overcrowding, which can cause the pancakes to steam rather than crisp.
- Use a neutral oil with a high smoke point like canola oil for frying to ensure even cooking and good flavor.
- These pancakes are best served hot and fresh but can be kept warm in a low oven if needed.
- Leftover pancakes can be refrigerated and reheated in a skillet or oven to restore their crunch.
