Crispy Potato Pancakes
Crispy potato pancakes are golden, crunchy on the outside, and soft and tender inside. They make a delicious breakfast, snack, or side dish.
Ingredients
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4 medium potatoes
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1 small onion
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1 egg
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3 tablespoons all-purpose flour
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½ teaspoon salt
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¼ teaspoon black pepper
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½ teaspoon garlic powder
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2 tablespoons chopped fresh parsley or coriander
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Oil, for frying
Method
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Grate the potatoes and onion.
Use the large holes of a grater. Put them in a clean kitchen towel and squeeze firmly to remove as much moisture as possible. This is the key to getting the pancakes crispy. -
Make the mixture.
Place the squeezed potatoes and onion in a bowl. Add the egg, flour, salt, black pepper, garlic powder, and parsley or coriander. Mix until everything is evenly combined. -
Heat the oil.
Add enough oil to lightly cover the bottom of a frying pan. Heat over medium-high heat until hot. -
Form the pancakes.
Take a spoonful of the potato mixture and place it in the pan. Flatten it into a thin pancake. Repeat, leaving space between each pancake. -
Fry until golden.
Cook for about 3–4 minutes per side, or until deeply golden brown and crispy. Avoid flipping them too often. -
Drain.
Transfer the pancakes to a plate lined with paper towels or a wire rack. Serve immediately while they’re hot and crisp.
Crispy-Pancake Secret
Remove as much water from the grated potatoes as possible. Excess moisture creates steam and prevents the pancakes from becoming properly crispy.
Serving Ideas
Serve with sour cream, yogurt-garlic sauce, ketchup, chili sauce, or a fresh herb dip. For extra flavor, add grated cheese, green chilies, or finely chopped spring onions to the mixture.
