Crispy Potato Pancakes
Ingredients
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1 medium potato (about 150g), peeled and grated
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1 large egg
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2 tbsp all-purpose flour (16g)
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2 tbsp water (30ml)
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1 tbsp vegetable oil (15ml), for frying
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Optional: A pinch of salt and black pepper to taste
Instructions
1. Prepare the Potato
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Peel the potato and grate it using the large holes of a box grater.
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Important: To ensure the pancakes are truly crispy, place the grated potato in a clean kitchen towel or cheesecloth and squeeze out as much excess liquid as possible.
2. Mix the Batter
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In a medium mixing bowl, whisk the egg, water, and all-purpose flour together until you have a smooth, thin batter without any flour lumps.
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Stir the grated potato into the batter until every strand is evenly coated. Add your salt and pepper at this stage if desired.
3. Fry the Pancake
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Heat the vegetable oil in a non-stick skillet over medium-high heat.
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Once the oil is shimmering, pour the potato mixture into the pan. Use a spatula to spread it out into a thin, even circle (about 1/2 inch thick).
4. Cook Until Golden
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Fry for about 3–5 minutes on the first side. You want the edges to look golden brown and crispy.
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Carefully flip the pancake over.
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Cook the second side for another 3–4 minutes until the potato is tender in the middle and the outside is deeply golden and crunchy.
5. Drain and Serve
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Slide the pancake onto a plate lined with a paper towel to remove any excess oil.
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Serve immediately while hot and crispy.
Quick Tip
For extra flavor, you can stir in a tablespoon of finely chopped green onions or a sprinkle of garlic powder into the batter before frying!