These crispy potato pancakes are a simple and delicious snack or side dish made with minimal ingredients. Perfect for breakfast, lunch, or a light dinner, they’re quick to prepare and satisfyingly crispy.
Preparation Time
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Ingredients
- 1 medium potato (about 150g), grated
- 1 egg
- 2 tbsp all-purpose flour (16g)
- 2 tbsp water (30ml)
- About 1 tbsp vegetable oil (15ml) for frying
Directions
- Peel and grate the potato into a bowl. Squeeze out excess moisture using a kitchen towel or your hands.
- In a separate bowl, beat the egg. Add grated potato, flour, and water. Mix until well combined.
- Heat vegetable oil in a non-stick skillet over medium heat.
- Drop spoonfuls of the mixture into the skillet and flatten them into pancake shapes.
- Fry for 2-3 minutes per side until golden brown and crispy.
- Remove from the skillet and place on a paper towel to drain excess oil.
Serving Suggestions
- Serve with sour cream or applesauce for dipping.
- Pair with a fresh salad for a light meal.
- Enjoy alongside scrambled eggs for breakfast.
- Top with smoked salmon or cream cheese for an elegant twist.
- Sprinkle with chopped herbs like parsley or chives for extra flavor.
Cooking Tips
- Use starchy potatoes for the crispiest pancakes.
- Ensure you squeeze out excess moisture from the grated potato for better texture.
- Don’t overcrowd the skillet; cook in batches if necessary.
- Add a pinch of salt and pepper to the mixture for extra flavor.
- Use a spatula to press the pancakes while frying to achieve even crispiness.
Nutritional Benefits
- Potatoes are rich in potassium and fiber.
- Eggs provide protein and essential nutrients.
- Minimal oil keeps this dish lighter than deep-fried options.
Dietary Information
- Vegetarian-friendly.
- Contains gluten; substitute with gluten-free flour for a gluten-free option.
Nutritional Facts (Per Serving)
- Calories: 150
- Protein: 4g
- Carbohydrates: 15g
- Fat: 7g
- Fiber: 2g
Storage
- Store leftovers in an airtight container in the fridge for up to 2 days.
- Reheat in a skillet or oven to regain crispiness.
- Freeze uncooked patties between parchment paper for up to 1 month; thaw before frying.
Why You’ll Love This Recipe
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- Quick, easy, and made with pantry staples.
- Crispy and golden on the outside, soft inside.
- Versatile and pairs with sweet or savory toppings.
- Great for a snack, side dish, or light meal.
Conclusion
These crispy potato pancakes are a delightful dish that’s both simple and satisfying. Whether you’re serving them for breakfast, as a snack, or alongside a main meal, they’re guaranteed to impress with their delicious taste and texture. Give them a try, and enjoy the versatility of this easy recipe!
Frequently Asked Questions
- Can I use sweet potatoes instead of regular potatoes?
Yes, sweet potatoes work well and add a natural sweetness. - How do I prevent the pancakes from sticking to the pan?
Use a non-stick skillet and ensure the oil is hot before adding the batter. - Can I make these without eggs?
Yes, substitute the egg with a flaxseed or chia seed mixture (1 tbsp seeds + 3 tbsp water). - What can I serve these with?
They pair well with sour cream, yogurt, or your favorite dipping sauce. - Can I bake these instead of frying?
Yes, bake at 200°C (400°F) on a greased baking sheet for 15-20 minutes, flipping halfway. - How do I add more flavor to the pancakes?
Mix in grated onion, garlic powder, or your favorite herbs. - Can I make these in advance?
Yes, prepare the batter and store it in the fridge for up to 12 hours before cooking. - What’s the best way to reheat leftovers?
Reheat in a skillet or toaster oven to keep them crispy. - Can I use whole wheat flour instead of all-purpose flour?
Yes, but the texture may be slightly denser. - How do I keep the pancakes warm while cooking in batches?
Place cooked pancakes on a baking sheet in a warm oven (90°C/200°F) until all are ready.