Crispy Potato Pancake
Crispy potato pancakes offer a delightful combination of crunchy exterior and tender interior, seasoned with seasoned salt and pepper, perfect for breakfast or a side dish.
Ingredients
Instructions
- Peel and rinse the potatoes.
- Run potatoes lengthwise through the coarse blades of a vegetable shredder.
- Immerse shredded potato in cold water to prevent darkening until ready to cook.
- Drain well.
- Heat 2 tablespoons of salad or olive oil and 2 tablespoons of butter or margarine in a skillet over medium heat.
- Squeeze excess water from shredded potatoes and add them to the skillet.
- Sprinkle with seasoned salt and pepper.
- Cook until golden brown and crispy, about 4-5 minutes per side.
- Serve hot, garnished with parsley sprigs or sliced green onion, with optional sour cream.
Tips & Substitutions
To achieve maximum crispiness, ensure the shredded potatoes are well-drained before cooking. You can substitute Russet potatoes with Yukon Gold for a creamier texture. For added flavor, consider mixing in finely chopped onions or garlic. If desired, use olive oil instead of salad oil for a richer taste. For a twist, try adding some grated cheese to the mixture before frying.
Serving Suggestions
Serve the crispy potato pancakes hot as a delightful appetizer or side dish. They pair beautifully with sour cream or applesauce for dipping. For a complete meal, consider serving them alongside a fresh green salad or a hearty soup. For a unique twist, try pairing them with Ann'S Mother'S Barbecue Sauce for an unexpected flavor combination.
Storage & Reheating
Store leftover potato pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 375°F (190°C) for about 10-15 minutes until crispy again. Alternatively, reheat in a skillet over medium heat for a few minutes on each side until warmed through and crispy.
Nutrition & Diet Analysis (per serving)
Each serving of Crispy Potato Pancake contains roughly 387 calories, with 4g protein, 35g carbohydrates, and 26g fat. It is an excellent source of vitamin C (21% of the Daily Value), and a good source of potassium and dietary fiber. Note that it is relatively high in sodium, at 503mg per serving (22% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make the batter ahead of time?
Yes, you can prepare the shredded potatoes and soak them in cold water ahead of time, but it's best to cook them fresh for optimal crispiness. If you need to store them, drain and keep them in the fridge for no more than a few hours before cooking.
What can I add to the pancakes for extra flavor?
Feel free to mix in finely chopped onions, garlic, or even herbs like chives or dill to elevate the flavor of your potato pancakes. Grated cheese can also be a delicious addition that melts perfectly while cooking.
Are these pancakes suitable for freezing?
Yes, you can freeze cooked potato pancakes. Allow them to cool completely, then layer them between parchment paper in an airtight container. They can be frozen for up to 2 months. Reheat directly from frozen in the oven for best results.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).