Crusty Potato Pancakes(Servings: 6. Preparation Time: 45 Minutes.)
Crusty potato pancakes are crispy, golden, and savory, perfect for brunch or dinner. They feature tender potatoes with a hint of onion and a crispy exterior.
Ingredients
Instructions
- Grate the potatoes into a bowl filled with cold water.
- In another bowl, combine the chopped onion, eggs, flour, and salt.
- Drain the grated potatoes, pressing out all excess liquid.
- Beat the drained potatoes into the batter mixture.
- Melt the butter with the cooking oil in a large skillet.
- Spoon heaping tablespoons of batter into the skillet, spreading into 4-inch rounds with the back of a spoon.
- Brown the pancakes on both sides until golden and crispy.
- Drain on paper towels before serving.
Tips & Substitutions
For better texture, grate the potatoes just before mixing to prevent browning. If you want a lighter pancake, consider using half the amount of flour or substituting with almond flour for a gluten-free option. To enhance the flavor, add herbs like parsley or chives. You can also mix in shredded cheese for a cheesy variation.
Serving Suggestions
Serve these crusty potato pancakes with a dollop of sour cream or applesauce for a delightful contrast. They pair wonderfully with a fresh Salad With A Tang for a light meal. For a hearty option, consider serving alongside scrambled eggs or smoked salmon for brunch.
Storage & Reheating
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a skillet over medium heat for about 3-4 minutes on each side or use an oven at 350°F until warmed through. This helps maintain their crispiness.
Nutrition & Diet Analysis (per serving)
Each serving of Crusty Potato Pancakes(Servings: 6. Preparation Time: 45 Minutes.) contains roughly 938 calories, with 9g protein, 91g carbohydrates, and 60g fat. It is an excellent source of potassium (40% of the Daily Value), vitamin C (29% of the Daily Value), and dietary fiber (24% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 1116mg per serving (49% 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 use frozen grated potatoes for this recipe?
While fresh grated potatoes yield the best texture and flavor, you can use frozen grated potatoes. Just make sure to thaw and squeeze out excess moisture before mixing into the batter.
What type of potatoes are best for potato pancakes?
Starchy potatoes like Russets are ideal for potato pancakes as they provide a fluffy interior. Waxy potatoes can lead to a denser pancake, so it's best to stick with starchy varieties for a crispier result.
Can I make the batter ahead of time?
It's best to make the batter just before cooking, as grated potatoes can oxidize and turn brown. If you must prepare ahead, store the grated potatoes submerged in water in the refrigerator for up to 24 hours, then proceed with the recipe.
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).