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Potato Pancakes – Spend With Pennies

These crispy Potato Pancakes are onerous to withstand.

Shredded potato, onion, and seasonings come collectively to make pancakes which might be browned and crisp.

Serve them for breakfast, as a facet, and even as a foremost dish!

plated Potato Pancakes with sour cream
  • Impressed by Polish, Irish, and German heritage, they’re universally cherished as candy or savory sides!
  • They use easy components you doubtless have readily available.
  • Potato pancakes might be served as a foremost dish or as facet dish.
  • Double up the recipe, they reheat effectively within the air fryer or in a skillet.

Substances for Potato Pancakes

  • Potatoes: Use starchy potatoes, corresponding to Russets, as they offer a crispy texture. Yukon golds will work as effectively however the potatoes have a unique, barely much less fluffy, texture.
  • Onion: Use a candy white onion on this recipe and grate it with the massive holes on a field grater.
  • Eggs/Flour: Eggs and flour assist maintain these pancakes collectively. Gluten-free flour works simply effective for these potato pancakes. Relying on the potatoes, it’s possible you’ll want a bit bit kind of.
  • Oil: I exploit vegetable oil to fry the potato pancakes because it has the next smoke level than butter or olive oil.
  • Variations: Very like mashed potato pancakes, you possibly can add numerous cheeses, seasonings, recent herbs, or bacon bits to the potato combination.

Serving Recommendations

Toppings: jalapenos, bacon bits, shredded cheddar, or chives.

Sauce: applesauce, ketchup, or bitter cream.

The best way to Make Potato Pancakes

  1. Grate potatoes and onions, and squeeze out the liquid.
  2. Whisk the remaining components (recipe beneath) in a big bowl till clean.
  3. Stir in potatoes and onions till completely mixed.
  4. Fry parts of potato combination in oil, gently urgent them into disks as they prepare dinner.

Serve with bitter cream or apple sauce, or get pleasure from them on their very own.

Holly’s Suggestions

  • select Russet potatoes or baking potatoes for the most effective outcomes
  • shred the potatoes with the massive holes on a field grater or use a grater blade on a food processor
  • squeeze as a lot moisture from the onion/potatoes as attainable
Potato Pancakes with dip

Storing Potato Pancakes

  • Hold leftovers in an hermetic container within the fridge for as much as 5 days and reheat them within the toaster, the air fryer, or in a dry skillet.
  • Freeze cooked or raw potato pancakes for as much as 6 weeks between sheets of parchment paper in a freezer bag.

Delish Potato Dishes

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plated Potato Pancakes with sour cream

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Potato Pancakes

Completely crispy potato pancakes are nice for breakfast or served as a simple facet dish!

Prep Time 30 minutes

Prepare dinner Time 30 minutes

Whole Time 1 hour

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Stop your display from going darkish

  • Peel the potatoes. Grate the potatoes and onion with the massive holes of a field grater.

  • Add the potatoes and onion to the middle of a clear kitchen towel. Shut the towel and twist it to take away as a lot moisture as attainable.

  • In a big bowl, mix eggs, flour, kosher salt, garlic powder, and black pepper. Whisk till clean and no flour lumps stay.

  • Add the potato combination to the bowl and blend effectively to mix.

  • Warmth the oil in a 12-inch skillet over medium-high warmth.

  • When the oil is sizzling add 4 ¼ cup-sized scoops of the potato combination into the recent oil. If you don’t hear a sizzle when the potato combination is added, the oil just isn’t sizzling sufficient.

  • Use a spatula to softly press the potato combination all the way down to type a pancake.

  • Prepare dinner for 3-5 minutes per facet or till deep golden brown, including extra oil if wanted.

  • Switch to a paper towel lined plate and sprinkle with salt to style.

  • If desired, serve with applesauce or bitter cream.

As batches of potato pancakes are cooking they are often saved heat in a 275°F oven.
Shredded hash browns can be utilized rather than potatoes, omit the salt from the recipe.

Serving: 6g | Energy: 120 | Carbohydrates: 16g | Protein: 3g | Fats: 5g | Saturated Fats: 4g | Ldl cholesterol: 27mg | Sodium: 210mg | Potassium: 342mg | Fiber: 1g | Sugar: 2g | Vitamin A: 40IU | Vitamin C: 5mg | Calcium: 19mg | Iron: 1mg

Vitamin info supplied is an estimate and can fluctuate primarily based on cooking strategies and types of components used.

Course Breakfast, Facet Dish
Delicacies American, German
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Potato Pancakes in the fryer pan and plated with a title

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