Potato Pancakesthin, golden and crispy
Savory potato and onion pancakes made from grated, well-squeezed ingredients, bound with egg and a little flour, fried into thin discs with crispy edges.
Jump to ingredients and method ↓
The texture depends on removing water without washing away all the starch. Potato and onion are grated, squeezed, and mixed just before frying; egg and a small amount of flour only bind the strands. Shallow portions cook the center in the same time as the edges turn golden, without forming a heavy cake.
Ingredients
Batter
Frying
Seasoning
Preparation
Grate and squeeze
Grate potato and onion, wrap in a clean cloth and twist to remove as much liquid as possible.
8 minutesMake the batter
Immediately mix with eggs, flour, salt, and pepper.
5 minutesHeat the pan
Heat a 5 mm layer of oil to 175 °C (347 °F).
3 minutesFry the discs
Place shallow portions, flatten and fry 3 to 4 minutes on each side until golden.
20 minutesDrain and serve
Drain on a rack, adjust salt and serve without stacking to keep edges dry.
3 minutes
Substitutions
Excess flour creates a pasty interior; onion can be reduced but it helps moisture and flavor.
Storage
Refrigerate cooked pancakes and reheat in a single layer in the oven or frying pan.
Approximate shelf life: Up to 3 days refrigerated.
Nutrition values are estimates and may vary by brand, substitution and actual yield.
Frequently asked questions
How to recognize the correct doneness?
Add salt only when the oil is hot, as it starts to extract new water from the potato.
Can I prepare in advance?
Follow storage instructions and leave the steps that determine crispiness, volume, or finishing close to serving time.
