Imagine transforming simple potatoes into irresistibly crispy, golden-brown pancakes that will make your taste buds dance with joy! These "In a Pinch Potato Pancakes" are the ultimate quick and delicious solution when hunger strikes and you need a crowd-pleasing dish in minutes. Whether you're a busy home cook, a breakfast enthusiast, or someone craving a comforting side dish, these potato pancakes are about to become your new culinary obsession. Get ready to learn the secret to creating restaurant-quality potato pancakes right in your own kitchen!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 cups grated potatoes
- 1/4 cup all-purpose flour
- 1 large egg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup vegetable oil
Instructions
- Thoroughly wash and peel potatoes, then use a box grater or food processor to grate them into fine shreds.
- Place grated potatoes in a clean kitchen towel and squeeze out excess moisture. This step is crucial to ensure crispy pancakes.
- In a large mixing bowl, combine the drained potato shreds, all-purpose flour, beaten egg, salt, and black pepper. Mix thoroughly until ingredients are evenly distributed.
- Heat vegetable oil in a large skillet over medium-high heat until the oil shimmers and is hot but not smoking.
- Using a 1/4 cup measure, scoop potato mixture and carefully drop into hot oil, gently pressing each pancake flat with a spatula.
- Cook pancakes for approximately 3-4 minutes on each side, or until golden brown and crispy, adjusting heat as needed to prevent burning.
- Remove pancakes from skillet and place on a paper towel-lined plate to drain excess oil.
- Repeat cooking process with remaining potato mixture, adding more oil to the pan if necessary.
- Serve hot with optional accompaniments like sour cream, applesauce, or chopped chives.
Tips
- Moisture is the Enemy: Always squeeze out as much liquid as possible from grated potatoes. Use a clean kitchen towel and press firmly to ensure crispy, not soggy, pancakes.
- Oil Temperature Matters: Heat your skillet to medium-high and ensure the oil is hot but not smoking. This helps achieve that perfect golden-brown exterior.
- Don't Overcrowd the Pan: Cook pancakes in batches, giving each one enough space to crisp up evenly.
- Drain Excess Oil: Use a paper towel-lined plate to absorb extra oil and keep your pancakes crisp.
- Experiment with Seasonings: While this recipe is classic, feel free to add herbs like chives, dill, or a dash of garlic powder for extra flavor.
- Serving Suggestions: Elevate your potato pancakes with toppings like sour cream, applesauce, or a sprinkle of fresh herbs.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 20g
Protein: 4g
Fat: 14g
Saturated Fat: 2g
Cholesterol: 45mg
