Crunchy potato pancakes (Print Version)
# Ingredients:
→ Main Ingredients
01 -
4 medium-sized potatoes (about 1 kg), peeled and grated
02 -
1 medium onion, finely chopped or shredded
03 -
1 egg
04 -
1 tablespoon of cornstarch (optional)
05 -
1/4 cup of all-purpose flour
→ Seasonings
06 -
1/4 teaspoon of garlic powder (optional)
07 -
1/2 teaspoon of dried parsley or thyme (optional)
08 -
1/4 teaspoon of black pepper
09 -
1 teaspoon of salt
→ For Cooking and Serving
10 -
Apple sauce or crème fraîche for serving
11 -
1/4 cup of vegetable oil
# Instructions:
01 -
Grate the peeled potatoes into fine shreds, then squeeze out all the extra liquid. Combine them with the grated onion and mix well.
02 -
In a mixing bowl, combine the shredded potatoes with the egg, flour, cornstarch (if using), salt, pepper, and any chosen seasonings. Adjust the mix to get the right consistency.
03 -
Warm oil in a skillet over medium-high heat. Shape the batter into small patties and fry them on both sides until they're golden-brown and crispy.
# Notes:
01 -
These patties taste best fresh off the stove.
02 -
Getting your potatoes really dry is key for crispy results.