How to Make Crispy Potato Pancakes
My Grandmother's Recipe
If you went in search of recipes for how to make potato pancakes, most would undoubtedly call for you to shred the potatoes. That’s certainly one way of doing it, but there’s a different way of going about making potato pancakes, and by “different,” I mean better.
Instead of shredding the potato, grate it – i.e. use the side of your shredder/grater that has the smallest holes. This is the way my Polish grandmother always did it and we all know that grandmothers are the authority when it comes to cooking.
I will say that grating takes a little more time, and “elbow grease” than shredding does, but what you’re doing is creating a smoother, more pancake-like texture. So if you’re looking for a delicious potato pancake – not to mention a way to work your biceps without doing push-ups – give this recipe a try.
- 6 - 8 potatoes, (Russet or white work best)
- 2 - 3 tablespoons white flour
- 1 egg
- salt, (I use a dash but you can use more/less according to your taste)
- Wash the potatoes and peel them. To keep them from going brown, place them into a large bowl of water after you peel them.
- Grate each potato into a large mixing bowl. By the time you’re done you’ll have what looks a bit like a giant bowl of cream of wheat.
- Take a paper towel and pat the potato mixture a bit to soak up just a little of the moisture.
- Stir in the egg, salt, and the flour (start with 2 tablespoons and if the mixture looks too soupy, add a third).
- Pour enough oil into a non-stick pan to coat the bottom and turn the burner to a medium-high heat (if you have an electric skillet, heat it to about 350 degrees).
- Wait for the oil to heat up and then use a ladle to spoon the potato mixture into the pan. You can make the pancakes as big or small as you want, but keep in mind that you’ll have to flip them so they shouldn’t be too much bigger than your spatula.
- Cook each pancake until the edges start to brown and the center begins to look less soupy.
- Flip each pancake and cook for a few more minutes (until it feels springy when you tap it with the spatula).
- Double fry (i.e. cook it again on each side) for a crispier potato pancake.
- Remove pancakes from pan and keep them covered until you finish cooking all of the batter.
- Serve them with a dollop of sour cream or as is. Or, if you’re like me, you could enjoy them with some ketchup. Yum!