Crusty Potato Pancakes
Crispy, golden potato pancakes with a savory onion flavor, perfect for brunch or a comforting snack, appealing to both kids and adults alike.
Ingredients
Instructions
- Mix grated potatoes, grated onion, flour, salt, and eggs until well combined.
- Shape the mixture into balls or patties.
- Heat shortening in a skillet over medium heat.
- Fry the patties until golden brown on both sides, about 3-4 minutes per side.
- Remove and drain on paper towels before serving.
Tips & Substitutions
For extra crispiness, consider squeezing out excess moisture from the grated potatoes and onion before mixing. You can substitute half the flour with cornstarch for a lighter texture. If you're short on eggs, one egg can be replaced with 1/4 cup of unsweetened applesauce. For a twist, try adding herbs or spices like garlic powder or chives to the mixture.
Serving Suggestions
These crusty potato pancakes are delicious served with sour cream or applesauce on the side. Pair them with a fresh green salad or sautéed vegetables for a complete meal. They also make a great breakfast option alongside eggs. For something sweet, consider serving alongside pieces of Absolutely Yummy Garden Burgers for a delightful contrast.
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 or until heated through and crispy. Alternatively, you can reheat them in a skillet over medium heat for a few minutes on each side.
Nutrition & Diet Analysis (per serving)
Each serving of Crusty Potato Pancakes contains roughly 1278 calories, with 18g protein, 168g carbohydrates, and 60g fat. It is an excellent source of potassium (62% of the Daily Value), vitamin C (43% of the Daily Value), and dietary fiber (36% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 632mg per serving (27% 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 freeze the potato pancakes?
Yes, you can freeze cooked potato pancakes. Allow them to cool completely, then place them in a single layer on a baking sheet in the freezer. Once frozen, transfer them to an airtight container or freezer bag. They can be stored for up to 2 months. Reheat directly from frozen in the oven or skillet.
What type of potatoes are best for this recipe?
Starchy potatoes like Russets or Yukon Golds are ideal for making potato pancakes as they yield a crispier texture. Waxy potatoes, on the other hand, may result in a mushier consistency. Choose the right type for the best results.
Can I make these pancakes gluten-free?
Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend or even chickpea flour. Adjust the amount as needed, and ensure that all other ingredients are gluten-free to maintain the recipe's integrity.
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).