Let’s talk about my journey making these easy potato pancakes. When I first tried the recipe, I had a bit of a panic moment when I realized I hadn’t grated the potatoes finely enough. They ended up a tad chunky, but guess what? They were still delicious! So, no stress if you have a little hiccup while cooking. A couple of tweaks later—a little more seasoning and a sprinkle of herbs—and they were perfect! Now, they’re my go-to for a quick meal.

Easy Potato Pancakes

Have you ever craved something crispy, comforting, and oh-so-tasty? Enter Easy Potato Pancakes! Crispy on the outside, fluffy on the inside, these delightful treats will have you coming back for seconds (or thirds!). Whether you’re looking for a savory breakfast, a satisfying snack, or a scrumptious side dish, potato pancakes have got you covered. Let’s dive into this delightful dish and make magic in the kitchen!

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Breakfast, Side Dish, Snack

Cuisine American, Comfort Food,

Servings 4 people

Calories 150 kcal

Ingredients

  

• 3 cups of grated potatoes about 3 medium potatoes - You can use russet or Yukon gold!
• 1/2 cup of grated onion - Sweet onion works well too!
• 1/4 cup all-purpose flour - Gluten-free flour can be used as a substitute!
• 1 large egg - Flaxseed meal mixed with water can be a vegan substitute!
• 1 tsp salt
• 1/4 tsp pepper
• 1/4 tsp garlic powder optional, but super yummy!
• Vegetable oil for frying - You can use olive oil or butter for a unique flavor!

Instructions

 

• Grate Those Potatoes and Onions: Take your trusty grater (or food processor for the savvier cooks) and get to work! Grate the potatoes and onion. Don’t forget to place them in a bowl of cold water if you’re not using them right away to keep them from browning.
• Drain and Squeeze: Once you’ve grated your veggies, drain the water, and then squeeze out any excess moisture using a clean kitchen towel or cheesecloth. This helps them get that perfect crispiness!
• Mix It All Together: In another bowl, combine the grated potatoes, onions, flour, egg, and spices. Mix until well blended. Make sure everything's gettin' cozy in there!
• Heat Up the Skillet: In a skillet, add enough oil to coat the bottom. Heat it over medium heat—don't rush this! A hot pan means crispy pancakes!
• Time to Fry: Using a scoop, drop spoonfuls of the potato mix into the hot oil. Flatten them slightly with the back of the spoon. Fry for about 3-4 minutes on each side, or until golden brown and crispy. Keep an eye on them—no one likes burnt pancakes!
• Drain and Serve: Once they're perfection, transfer them to a plate lined with paper towels to drain off any extra oil. Serve them hot with your favorite toppings like sour cream, applesauce, or even a sprinkle of chives. Yum!

Keyword Comfort food, Crispy, Easy, Potato pancakes

Nutrition Facts

Here’s a nutritional breakdown for a serving of these delicious potato pancakes:

| Nutrient | Amount |
|———————-|—————-|
| Calories | 150 |
| Total Fat | 7g |
| Saturated Fat | 1g |
| Cholesterol | 30mg |
| Sodium | 200mg |
| Total Carbohydrates | 20g |
| Dietary Fiber | 2g |
| Sugars | 1g |
| Protein | 3g |

5 Tips for Making Easy Potato Pancakes

1. Make sure to squeeze out moisture from your potatoes; it’s worth it for that crispy result!
2. Use a non-stick skillet for easier flipping and frying—less drama in the kitchen!
3. Feel free to experiment with herbs and spices to make it your own—think parsley, dill, or even cumin!
4. For an extra punch of flavor, sauté the onions in a bit of oil before adding them to the mix!
5. Serve with different toppings—get creative! You can do anything from salsa to guacamole!

5 FAQs About Potato Pancakes

1. Can I make them ahead of time? Absolutely! You can mix and store the batter in the fridge for up to a day or freeze cooked pancakes for later!
2. Can I bake potato pancakes instead? Yes! Shape the mixture into patties and bake them in the oven at 400°F for about 20-25 minutes, flipping halfway.
3. What can I serve with potato pancakes? They pair great with applesauce, sour cream, or even a sprinkle of smoked salmon!
4. Can I use sweet potatoes? Hashtag delicious idea! You can substitute half the regular potatoes with sweet potatoes for a sweet twist.
5. How do I prevent them from sticking? Make sure your oil is hot enough and don’t overcrowd the pan!

5 Storage Tips

1. Store leftovers in an airtight container in the fridge for up to 3 days.
2. You can freeze cooked pancakes by separating them with parchment paper.
3. Reheat leftover pancakes in the oven at 350°F for extra crispiness.
4. Don’t re-fry previously cooked pancakes—go for the oven or a toaster instead for rejuvenation!
5. For raw mixtures, keep in the fridge in a tightly sealed container and use within a day!

5 Common Cooking Mistakes

1. Not draining the liquid from the grated potatoes—learn from my experience!
2. Using cold oil; make sure it’s nice and hot for crispy edges!
3. Overcrowding the pan can lead to soggy pancakes, so cook in batches!
4. Not tasting the batter for seasoning before you start frying—don’t skip this step!
5. Flipping too soon—let them cook until they’re golden brown first!

Final Thoughts

Making Easy Potato Pancakes is not just about the ingredients—it’s an experience! I thoroughly enjoyed the process, even with the unexpected few bumps along the road. These crispy beauties are versatile and can be tailored to your preferences with just a dash of creativity!

Whether you’re whipping them up for breakfast or as a side dish, they’re bound to bring joy to your table (and maybe a happy dance!). So grab those potatoes and let’s show off our cooking skills with this easy and delish recipe!

Let’s keep experimenting in the kitchen. With every pancake, we learn something new—so go ahead and make the recipe your own! Happy cooking!