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How to Make Crispy Potato Pancakes

Updated on August 8, 2013
Crispy potato pancakes
Crispy potato pancakes | Source

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.



Ingredients

  • 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)
  • oil
Use the side of the grater that has the smallest holes.
Use the side of the grater that has the smallest holes.

Instructions

  1. Wash the potatoes and peel them. To keep them from going brown, place them into a large bowl of water after you peel them.
  2. 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.
  3. Take a paper towel and pat the potato mixture a bit to soak up just a little of the moisture.
  4. Stir in the egg, salt, and the flour (start with 2 tablespoons and if the mixture looks too soupy, add a third).
  5. 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).
  6. 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.
  7. Cook each pancake until the edges start to brown and the center begins to look less soupy.
  8. Flip each pancake and cook for a few more minutes (until it feels springy when you tap it with the spatula).
  9. Double fry (i.e. cook it again on each side) for a crispier potato pancake.
  10. Remove pancakes from pan and keep them covered until you finish cooking all of the batter.
  11. 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!

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    • profile image

      AndyKola 22 months ago

      Babczi always added a tsp of baking powder (NOT baking soda) for crispy edges.

    • LittleFairy profile image

      LittleFairy 4 years ago

      I recently got hooked to making sugary pancakes a few times during the week, found your recipe and it looks yummy and different, must try ;)

    • GiblinGirl profile image
      Author

      GiblinGirl 4 years ago from New Jersey

      Thanks twila. Grating definitely makes a difference. I could never go back to shredding now.

    • twilanelson profile image

      Twila Nelson 4 years ago from Carmichael, California

      Your Hub is wonderful. The grating technique may be just what I need. Potato pancakes are one of my favorites and I do have trouble getting them just right. I really think your recipe is going to help.

      Thank you and have a wonderful day!

    • GiblinGirl profile image
      Author

      GiblinGirl 5 years ago from New Jersey

      Donna - I'll have to try adding onions. Thanks :)

    • donnah75 profile image

      Donna Hilbrandt 5 years ago from Upstate New York

      We put onions in ours as well. My husband is Polish, and this is the way he makes potato pancakes also. Great hub. Check out my recipe for Polish Beef Roulade. Voted up. :)

    • GiblinGirl profile image
      Author

      GiblinGirl 5 years ago from New Jersey

      Josh - how ironic. I'm glad I could provide some useful information :)

    • rjsadowski profile image

      rjsadowski 5 years ago

      I like your recipe. My mother always grated her potatoes too.

    • josh3418 profile image

      Joshua Zerbini 5 years ago from Pennsylvania

      Giblin,

      Very coincidental! My roommate was just talking about these the other day and now we have a convenient recipe for them. Thanks for sharing Giblin!

    • GiblinGirl profile image
      Author

      GiblinGirl 5 years ago from New Jersey

      Thanks for commenting! I'll have to try grating onions, and I'll have to mention that to my mom as well - she likes the flavor of onions but can't stand the texture so maybe grating will help.

    • Victoria Lynn profile image

      Victoria Lynn 5 years ago from Arkansas, USA

      I do love ketchup! This recipe looks great. I use the larger holes for hash browns, but I can see how the smaller grating holes would work for this. Interestingly, I just discovered that grating onions like that is great for adding onions to something. Great recipe! I'll have to remember this!