Hi there! Today, I want to share a recipe that has been a favorite in my family for years—Crispy Potato Pancakes. These delicious pancakes bring back fond memories of family gatherings, where the kitchen would fill with the warm aroma of cooking. It’s one of those recipes that feels like home, made with love and just the right touch of nostalgia.
Whenever I make these potato pancakes, I’m reminded of my grandmother who would whip them up for breakfast on chilly Sunday mornings. We’d gather around the table, laughter echoing as we slathered them with sour cream and chives. The best part? They’re so easy to make! Even my kids can help out, and I love seeing them get involved in the kitchen.
This recipe is not just about feeding the family; it’s about creating memories together. I love how versatile they are—you can enjoy them for breakfast, lunch, or even as a tasty side dish for dinner. Plus, they’re a great way to use up those extra potatoes you might have lying around. Trust me, once you try these, they’ll become a regular in your meal rotation!
Preparing Crispy Potato Pancakes
Ingredients
- 3 pounds russet potatoes
- 1 medium yellow onion
- 3 large eggs, beaten
- 1/4 cup all-purpose flour
- 1/2 tablespoon Blackstone Essential blend
- 1/2 teaspoon dried parsley
- 1/2 teaspoon garlic powder
- A dash of Tabasco sauce or a pinch of cayenne pepper
- Sour cream, for serving
- Chives, for serving
Directions
Start by peeling the russet potatoes and grating them into a large bowl filled with cold water. Adding a few ice cubes will help keep the water nice and cool. Don’t worry if the water turns a bit brown; that’s perfectly normal!
Next, grate the onion into the bowl with the potatoes. Mix them together and allow the mixture to sit for about 5 to 10 minutes. This step helps to enhance the flavors.
In a separate large bowl, whisk together the beaten eggs, flour, and your choice of seasoning. If you don’t have the Blackstone Essential blend, simply use your favorite seasoning or just stick with salt and pepper. For those who enjoy a kick, add a dash of hot sauce or a sprinkle of cayenne pepper.
Drain and rinse the potato-onion mixture thoroughly, then use a clean kitchen towel to squeeze out any excess water. The drier the mixture, the crispier your pancakes will turn out!
Now, carefully fold the potato mixture into the wet ingredients, ensuring that everything is well combined.
Heat some oil in a skillet over medium to medium-low heat. Spoon the batter into the skillet to form pancakes of your desired size, pressing down slightly with the back of the spoon to flatten them.
Cook each pancake for about 3 to 5 minutes on each side, or until they are beautifully golden brown. Don’t forget to add more oil to the pan as needed for the best results.
Serve the pancakes hot, topped with sour cream and chives or any of your favorite toppings. Enjoy the deliciousness!
Storing Suggestion
Leftover crispy potato pancakes can be stored in an airtight container in the refrigerator for up to three days. To reheat, simply pop them in the oven or toaster for a few minutes until they are warmed through and regain their crispiness.
Cooking Tips
For a healthier twist, try using sweet potatoes instead of russet potatoes. You can also experiment with adding different herbs and spices to enhance the flavor. If you prefer a lighter pancake, consider using egg whites instead of whole eggs, or swap some of the flour for whole wheat flour for a nuttier taste.
Serving Suggestions
These crispy potato pancakes are delightful when served with sour cream and fresh chives. You can also pair them with applesauce for a sweet contrast or serve alongside a fresh salad for a complete meal. They make an excellent brunch option when served with poached eggs and avocado.
Ingredient Substitutions
If you don’t have russet potatoes, feel free to use Yukon Gold or even red potatoes for a slightly different flavor and texture. You can also substitute the all-purpose flour with gluten-free flour or almond flour if you’re looking for gluten-free options.
Seasonal Variations
In the fall, try adding grated zucchini or carrots to the potato mixture for extra veggies and flavor. During the summer, consider using fresh herbs like basil or dill for a refreshing twist. You can also incorporate seasonal spices such as nutmeg or cinnamon for a unique flavor profile.
Allergen Information
This recipe contains eggs and wheat (flour), which are common allergens. For egg allergies, you can try using flax eggs as a substitute (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water per egg). For gluten sensitivity, use gluten-free flour to ensure everyone can enjoy this dish.
FAQ
Can I freeze crispy potato pancakes?
Yes! You can freeze the cooked pancakes. Just let them cool completely, then place them in a single layer on a baking sheet. Once frozen, transfer them to an airtight container. They will keep well in the freezer for up to two months.
How do I make the pancakes extra crispy?
To achieve maximum crispiness, make sure to drain as much moisture as possible from the potato mixture. Additionally, use enough oil in the pan and avoid overcrowding, which can lead to steaming instead of frying.
Can I make these pancakes ahead of time?
Absolutely! You can prepare the mixture ahead of time and store it in the refrigerator for up to 24 hours. When ready to cook, just give it a good stir and fry the pancakes as directed.
What are some good toppings for potato pancakes?
Classic toppings include sour cream and chives, but you can also try applesauce, yogurt, or even smoked salmon for a gourmet twist. Fresh herbs and a sprinkle of feta cheese also make great toppings.
Are these pancakes healthy?
While crispy potato pancakes can be higher in calories due to frying, you can make them healthier by baking instead of frying or by using less oil. You can also add more vegetables to the mix to boost the nutritional content.
Can I use other types of potatoes?
Yes! While russet potatoes are traditional for this recipe, you can experiment with other varieties like Yukon Gold or red potatoes. Each type will give a slightly different flavor and texture, so feel free to try what you have on hand.
Crispy Potato Pancakes
Ingredients
- 3 pounds russet potatoes
- 1 medium yellow onion
- 3 large eggs, beaten
- 1/4 cup all-purpose flour
- 1/2 tablespoon Blackstone Essential blend or another seasoning of your choice
- 1/2 teaspoon dried parsley
- 1/2 teaspoon garlic powder
- Tabasco sauce or cayenne pepper for added heat
- Sour cream for serving
- Chives for serving
Instructions
- Peel the potatoes and grate them into a large bowl filled with cold water, adding a few ice cubes to keep the water chilled.
- Grate the onion into the bowl with the potatoes, combine, and let the mixture sit for 5-10 minutes.
- In a separate bowl, whisk together the eggs, flour, and seasoning. Adjust the seasoning according to your taste.
- Drain and rinse the potato-onion mixture thoroughly, then squeeze out excess water with a clean kitchen towel.
- Gradually mix the potato mixture into the wet mixture, ensuring everything is well-coated.
- Heat oil in a skillet over medium heat. Spoon the batter into the skillet to form pancakes of your desired size.
- Cook the pancakes for 3-5 minutes on each side until golden brown, adding more oil to the pan as needed.
- Serve hot with sour cream and chives or your preferred toppings.