If you’re a fan of comfort food that’s both crispy and satisfying, look no further than these homemade crispy potato pancakes.
Made with just a handful of simple ingredients, these pancakes offer a delightful blend of flavors and textures that will leave you craving more.
Plus, with a unique twist on the traditional recipe, you’ll achieve an extra level of crispiness without using eggs and flour.
How To Make Crispy Potato Pancakes
Ingredients:
- Potatoes, I use a grater to create the shredded potatoes, you can use a knife to cut them into smaller shreds. However, ensure that the shreds aren’t too large for the best texture in your pancakes.
salt - Chicken bouillon powder, chicken bouillon powder adds a savory and umami flavor to the pancakes. It’s a convenient way to infuse depth into the dish without using actual animal products. However, if you prefer a fully vegan or plant-based version, you can omit this ingredient or use a vegetable bouillon powder for a similar flavor boost.
- Black pepper powder, black pepper powder contributes a hint of spiciness and warmth to the pancakes. It complements the other flavors and adds a subtle kick to each bite. Adjust the amount to suit your spice tolerance. You can use white pepper powder as an alternative to black pepper powder.
- Cooking oil (for frying), cooking oil is essential for frying the pancakes and achieving that coveted crispy exterior. You can choose a neutral oil like vegetable or canola oil, which won’t overpower the flavors of the other ingredients. I use peanut oil in the recipe.
Instructions:
Prepare the Potatoes:
Rinse and Peel the potatoes thoroughly. Use a grater to shred the potatoes into thin strips. Place the shredded potatoes in a mixing bowl.
Season the Potatoes:
Sprinkle the salt, chicken bouillon powder, and black pepper powder directly onto the shredded potatoes.
Gently mix the potatoes and seasonings together until well combined.
Frying and Shaping the Pancakes:
Heat a frying pan over medium heat and add enough cooking oil to cover the bottom of the pan.
Take a handful of the seasoned shredded potatoes and place it into the pan(not that hot).
Using your hand, gently press down on the potatoes to flatten them into a pancake shape. Ensure that it’s evenly spread out. You can use a spatula to accomplish this step.
Cooking and Flipping the Pancakes:
Let the potato pancake cook undisturbed for a few minutes until the bottom becomes crispy and golden brown.
Carefully flip the pancake over using a spatula. You can slide it onto a plate first and then invert it back into the pan to ensure a crisp flip.
Cook the other side until it’s also crispy and golden brown.
Repeat:
Repeat the shaping, cooking, and flipping process with the remaining potato mixture.
Draining Excess Oil:
Once the potato pancakes are crispy and golden on both sides, remove them from the pan and place them on a plate lined with paper towels. This will help absorb any excess oil.
How to serve crispy potato pancakes
Serve the crispy potato pancakes hot as a delightful side dish or snack. You can enjoy them with ketchup, sour cream, or your favorite dipping sauce.
These crispy potato pancakes are a delicious treat that’s simple to make and perfect for satisfying your cravings.
Tips to ensure successful and crispy potato pancakes
- Proper Shredding: Whether using a grater or a knife, ensure the potato shreds are of uniform size. Finer shreds lead to better texture and even cooking.
- Season Well: Season the shredded potatoes generously with salt and any other preferred seasonings. This step not only flavors the pancakes but also helps draw out moisture.
- Handle with Care: Press the potato mixture gently into the pan, flattening it evenly. Avoid pressing too hard, as this can make the pancakes dense instead of crispy.
- Don’t Rush Flipping: Allow the pancake to cook on one side until it’s golden brown and crispy before attempting to flip. This can take a few minutes.
- Perfect the Flip: When flipping the pancake, use a spatula to carefully turn it over. If needed, slide the pancake onto a plate and then invert it back into the pan for an even flip.
- Manage Oil: Ensure there’s enough oil in the pan to create a crispy exterior. You can add more oil between batches if necessary.
- Avoid Washing Shredded Potatoes: Potatoes naturally contain starch, which is essential for achieving the pancake’s cohesive texture. Since this recipe doesn’t involve the addition of flour or extra starch, it’s important not to wash the shredded potatoes. Washing them after shredding could remove the beneficial starch and affect the desired crispiness of the pancakes.
Homemade Crispy Potato Pancakes: A Delicious and Easy Recipe
Ingredients
- 500 g potatoes
- 1 tsp salt
- 1 tsp chicken bouillon powder
- 1 tsp black pepper powder
- 2 tbsp Cooking oil
Instructions
Prepare the Potatoes:
- Rinse and Peel the potatoes thoroughly. Use a grater to shred the potatoes into thin strips. Place the shredded potatoes in a mixing bowl.
Season the Potatoes:
- Sprinkle the salt, chicken bouillon powder, and black pepper powder directly onto the shredded potatoes.
- Gently mix the potatoes and seasonings together until well combined.
Frying and Shaping the Pancakes:
- Heat a frying pan over medium heat and add enough cooking oil to cover the bottom of the pan.
- Take a handful of the seasoned shredded potatoes and place it into the pan(not that hot).
- Using your hand, gently press down on the potatoes to flatten them into a pancake shape. Ensure that it's evenly spread out. You can use a spatula to accomplish this step.
Cooking and Flipping the Pancakes:
- Let the potato pancake cook undisturbed for a few minutes until the bottom becomes crispy and golden brown.
- Carefully flip the pancake over using a spatula. You can slide it onto a plate first and then invert it back into the pan to ensure a crisp flip.
- Cook the other side until it's also crispy and golden brown.
Repeat:
- Repeat the shaping, cooking, and flipping process with the remaining potato mixture.
Draining Excess Oil:
- Once the potato pancakes are crispy and golden on both sides, remove them from the pan and place them on a plate lined with paper towels. This will help absorb any excess oil.
