This recipe for Creamy Potato Pancakes with Green Onions is a delicious take on a classic comfort food. With a crispy exterior and soft, creamy interior, these pancakes are both satisfying and full of flavor. The addition of green onions gives them a fresh, savory note, while the heavy cream adds richness. Perfect for breakfast, brunch, or even a side dish for dinner, these potato pancakes are sure to become a family favorite. Let’s dive into the recipe!

Full Recipe:

 

Ingredients:

• 6 potatoes, peeled and grated
• Green onions, finely chopped (as much as desired)
• Oil, for frying
• 2 tablespoons wheat flour
• 0.5 tsp baking soda
• Salt, to taste
• Paprika, to taste
• 100-120 grams heavy cream (about 1/2 cup)

Step-by-Step Instructions:

Step 1: Prepare the Potatoes

1. Peel and Grate the Potatoes: Start by peeling the potatoes. Once peeled, use a grater to finely grate the potatoes. After grating, place the potatoes in a bowl of cold water to prevent browning while you prepare the other ingredients.
2. Drain the Potatoes: After about 5 minutes, drain the water from the potatoes and squeeze out as much moisture as possible using a kitchen towel or paper towel. Removing the excess liquid is essential for achieving crispy pancakes.

Step 2: Mix the Pancake Ingredients

3. Add the Flour, Soda, and Seasoning: In a large mixing bowl, combine the grated and drained potatoes with 2 tablespoons of wheat flour, 0.5 tsp baking soda, salt, and paprika. Stir until well incorporated.
4. Incorporate the Green Onions: Finely chop the green onions and add them to the potato mixture. Stir everything until it’s evenly distributed. The green onions add a wonderful flavor and a burst of color to the pancakes.

Step 3: Fry the Potato Pancakes

5. Heat the Oil: In a large skillet or frying pan, pour enough oil to cover the bottom (about 1/4 inch deep). Heat the oil over medium heat until it’s hot but not smoking.
6. Form the Pancakes: Using a spoon or your hands, take small portions of the potato mixture and form them into patties. Press them slightly to flatten them out, ensuring they’re of equal thickness so they cook evenly.
7. Fry the Pancakes: Place the potato patties in the hot oil, making sure not to overcrowd the pan. Fry each pancake for about 3-4 minutes on each side, or until golden brown and crispy. You may need to adjust the heat to ensure the pancakes don’t burn. Once fried, remove them from the pan and place them on a plate lined with paper towels to absorb excess oil.

Step 4: Make the Cream Sauce

8. Prepare the Cream Sauce: In a small bowl, whisk together 100-120 grams of heavy cream with a pinch of salt and paprika. You can adjust the seasoning based on your preference. The cream adds a rich, cooling contrast to the crispy pancakes, making them even more delicious.
9. Optional Variations for the Sauce: To add extra flavor, you can incorporate chopped fresh herbs like dill, parsley, or chives into the cream sauce. A bit of lemon zest can also brighten up the sauce.

Step 5: Serve

10. Assemble and Serve: Serve the crispy potato pancakes hot with a dollop of the cream sauce on top or on the side for dipping. You can also garnish with extra green onions or herbs for added color and flavor.

Cooking Tips:

• Ensure the Potatoes are Dry: Squeezing out the excess liquid from the potatoes is crucial for crispy pancakes. If they’re too wet, the pancakes will turn out soggy instead of golden and crispy.
• Adjust the Heat While Frying: If the oil gets too hot, the pancakes may burn on the outside while remaining raw in the center. Keep an eye on the heat and adjust it as needed to ensure even cooking.
• For Extra Crispiness: After frying the pancakes, place them on a wire rack instead of directly on a plate. This prevents them from becoming soggy due to trapped steam.
• Don’t Overcrowd the Pan: Fry the pancakes in batches to allow them to cook evenly. Overcrowding the pan will cause the temperature of the oil to drop, resulting in greasier pancakes.

Nutritional Information (Per Serving – Approximate):

• Calories: 250 kcal
• Protein: 5g
• Fat: 12g
• Carbohydrates: 30g
• Fiber: 3g
• Sodium: 350mg

FAQs:

1. Can I make these pancakes ahead of time? Yes, you can make the potato pancakes ahead of time and reheat them in the oven to crisp them back up before serving.
2. Can I bake the pancakes instead of frying them? Yes, if you prefer a healthier option, you can bake the pancakes. Preheat your oven to 200°C (400°F), place the pancakes on a baking sheet lined with parchment paper, and brush them with a little oil. Bake for about 15-20 minutes on each side until golden and crispy.
3. What other toppings can I serve with these pancakes? Sour cream, Greek yogurt, applesauce, or even smoked salmon make excellent toppings for these pancakes. You can also experiment with grated cheese or sautéed mushrooms.
4. Can I freeze the pancakes? Yes, these pancakes freeze well. Once they’ve cooled, place them in an airtight container or freezer bag. To reheat, simply bake them in the oven at 180°C (350°F) until they’re hot and crispy again.
5. Can I use sweet potatoes instead of regular potatoes? Yes, sweet potatoes can be a delicious alternative. The sweetness of the sweet potatoes pairs wonderfully with the savory flavors of the other ingredients.

Conclusion:

These Crispy Potato Pancakes with Cream Sauce are a perfect way to enjoy a traditional dish with a twist. The combination of crispy fried potatoes, fresh green onions, and the rich cream sauce creates a dish that is both comforting and flavorful. Whether you serve them as a main course or a side dish, these pancakes are sure to be a hit at the table. With a few simple ingredients, you can create a dish that feels like a special treat, yet is easy and quick to make. Give them a try and enjoy a delicious, crispy, and creamy experience!