Crispy Potato Pancakes are a special breakfast treat that will become a family recipe you pass down from generation to generation. Freshly grated Idaho potatoes are paired with freshly grated onion, nutmeg, and salt for a quick frying breakfast you will savor.
Crispy Potato Pancakes
20
20
minutes5
minutesThis recipe is a true gem and one that I will continue to make for special breakfast occasions or whenever I crave a comforting and tasty treat.
Ingredients
4 cups freshly grated Idaho potatoes
4 eggs, beaten
1-1/2 cups flour
1 cup grated onion
2 teaspoons salt
2 teaspoons nutmeg
Vegetable Oil
Directions
- Grate potato into bowl; cover with cold water. Rinse potatoes under slowly running cold water until starch disappears, about 5 minutes. Drain well and pat completely dry.
- Mix eggs and flour together until smooth.
- Add onion, salt and nutmeg. Add to grated potatoes and mix well.
- Heat 1/4-inch Vegetable Oil in a heavy skillet until almost smoking.
- Drop 1/4 cup portions of batter into oil. Do not flatten. Turn after 2 minutes. Flatten slightly and cook an additional 2 minutes, or until golden brown.
- Drain on paper towels. Serve hot with applesauce, fried apples or a dollop of sour cream.
To make the Crispy Potato Pancakes, I gathered the ingredients: Idaho potatoes, onion, nutmeg, salt, vegetable oil (for frying), and optional toppings like sour cream or applesauce.
First, I peeled and grated the Idaho potatoes using a box grater or a food processor. The freshly grated potatoes added a wonderful texture to the pancakes.
Next, I grated the onion and added it to the grated potatoes. The onion provided a subtle yet flavorful kick to the pancakes.
To bind the ingredients together, I added a pinch of nutmeg and salt to the potato and onion mixture. The nutmeg added a warm and aromatic note that complemented the flavors perfectly.
Once the ingredients were combined, I heated vegetable oil in a skillet over medium heat. It’s important to use enough oil to create a shallow frying environment for the pancakes.
I scooped a portion of the potato mixture into the hot oil, pressing it down gently with a spatula to form a pancake shape. I repeated this process with the remaining mixture, making sure not to overcrowd the skillet.
The pancakes sizzled and cooked in the hot oil until they turned golden brown and crispy on both sides. I carefully flipped them with a spatula to ensure even browning.
Once the pancakes were cooked to perfection, I transferred them to a paper towel-lined plate to drain any excess oil. This step helped maintain their crispy texture.
To serve, I placed the Crispy Potato Pancakes on a platter and garnished them with a dollop of sour cream or a side of applesauce. The creamy and tangy sour cream or the sweet and fruity applesauce provided a delightful contrast to the savory pancakes.
The Crispy Potato Pancakes were absolutely delicious! The outside was perfectly crispy, while the inside remained tender and flavorful. The combination of freshly grated potatoes, onion, nutmeg, and salt created a harmonious blend of flavors that made every bite a delight.