Include in Print View:

Mom’S Potato Pancake

Mom's Potato Pancake recipe image
These Mom's Potato Pancakes are a comforting classic that delivers incredible crunch on the outside and tender, savory potato goodness on the inside. Made with simply shredded potatoes, a binding egg, and a hint of onion, they come together quickly for a satisfying meal. The secret is ensuring the potatoes are well-drained to achieve that perfect golden-brown crispness. Whether you're serving them for a hearty breakfast, a cozy brunch, or a quick dinner side, these pancakes are versatile and delicious. Pair them with applesauce, sour cream, or your favorite toppings for a dish that feels like a warm hug in every bite. Simple ingredients yield complex flavors, making this a recipe you'll return to time and again.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 266.0
Dietary: Vegetarian
Description
These Mom's Potato Pancakes are a comforting classic that delivers incredible crunch on the outside and tender, savory potato goodness on the inside. Made with simply shredded potatoes, a binding egg, and a hint of onion, they come together quickly for a satisfying meal. The secret is ensuring the potatoes are well-drained to achieve that perfect golden-brown crispness. Whether you're serving them for a hearty breakfast, a cozy brunch, or a quick dinner side, these pancakes are versatile and delicious. Pair them with applesauce, sour cream, or your favorite toppings for a dish that feels like a warm hug in every bite. Simple ingredients yield complex flavors, making this a recipe you'll return to time and again.
Ingredients
  • 4 cup Potatoes -- shredded
  • 1 teaspoon Salt
  • 1 ea Egg -- lightly beaten
  • 0.25 teaspoon Pepper
  • 3 tablespoon All-purpose flour
  • 1 tablespoon Grated onions
  • Cooking oil
Directions
  1. 1
    Rinse shredded potatoes in cold water and drain well; squeeze out excess moisture using a clean kitchen towel or cheesecloth.
  2. 2
    Place the dried potatoes in a large mixing bowl.
  3. 3
    Add the beaten egg, flour, grated onion, salt, and pepper to the potatoes; mix thoroughly until combined.
  4. 4
    In a large skillet, heat about 1/4 inch of oil over medium heat until shimmering.
  5. 5
    Drop the batter by 1/3 cupfuls into the hot oil, then flatten each portion gently with a spatula to form a pancake shape.
  6. 6
    Fry until the bottom is golden brown and crisp, then carefully flip and brown the other side.
  7. 7
    Transfer cooked pancakes to a plate lined with paper towels to drain excess oil.
  8. 8
    Serve immediately while hot and crispy.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 266.0kcal
% Daily Value *
Total Fat 3.1g5%
Saturated Fat 0.8g4%
Cholesterol 93.2mg32%
Sodium 45.8mg2%
Total Carbohydrate 50.0g17%
Dietary Fiber 5.6g23%
Sugars 2.4g
Protein 9.2g19%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For extra crispy pancakes, ensure the shredded potatoes are as dry as possible before mixing. Squeezing them in a clean towel makes a huge difference.

You can substitute all-purpose flour with matzo meal or breadcrumbs for a gluten-free or traditional variation.

Serve with applesauce, sour cream, or chive cream for a classic pairing.

If making ahead, keep pancakes warm in a 200&# 194;°F oven on a wire rack to maintain crispness until ready to serve.

Keywords: potato, pancake, latke, crispy, fried, breakfast, vegetarian, comfort food, onion, egg, flour, golden brown, skillet, easy, quick, homemade, savory, brunch, side dish
Read it online: https://www.chefs-mate.com/recipe/moms-potato-pancake/