Golden Crispy Potato Pancakes
These classic Polish-style pancakes are thin, crunchy on the edges, and tender in the middle. The secret to the perfect texture is removing as much moisture as possible from the potatoes before frying.
Ingredients
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2 lbs starchy potatoes (like Russets), peeled
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1 medium onion
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2 large eggs, lightly beaten
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3 tbsp all-purpose flour
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1 tsp salt
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1/2 tsp black pepper
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Vegetable oil for frying (such as canola or sunflower oil)
Preparation Steps
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Grate the Vegetables: Using the fine side of a box grater, grate the potatoes and the onion into a large bowl.
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Drain the Moisture: This is the most important step. Place the grated mixture into a clean kitchen towel or fine-mesh sieve. Squeeze out as much liquid as you possibly can into a separate bowl. Let that liquid sit for a minute, then pour it off, keeping the white potato starch that has settled at the bottom.
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Combine the Batter: Add the squeezed-dry potato and onion mixture back into the bowl with the saved starch. Stir in the beaten eggs, flour, salt, and pepper until everything is well combined.
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Heat the Oil: Pour enough oil into a large heavy skillet to generously coat the bottom (about 1/4 inch deep). Heat over medium-high until the oil is shimmering.
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Fry the Pancakes: Drop a large spoonful of the mixture into the hot oil and flatten it with the back of the spoon to create a thin circle. Do not overcrowd the pan.
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Achieve the Crunch: Fry for about 3–5 minutes per side until the edges are deep golden brown and crispy.
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Drain and Serve: Place the finished pancakes on a plate lined with paper towels to remove any excess oil. Serve immediately while hot and crunchy.