The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
If you have a few potatoes, this is the kind of simple skillet recipe that turns them into something golden and comforting. These crispy potato pancakes are crunchy around the edges, soft inside, lightly seasoned with garlic and pepper, and best served hot with a spoon of sour cream.
Crispy Potato Pancakes with Sour Cream
Course: Appetizer, Side Dish, BreakfastCuisine: Eastern European-inspiredDifficulty: EasyServings
4
servingsPrep time
15
minutesCooking time
20
minutesCalories
285
kcalTotal time
35
minutesGolden potato pancakes made with grated potatoes, carrot, onion, egg, flour, and simple seasonings, fried until crispy and served with sour cream.
Ingredients
5 to 6 potatoes, peeled if desired
1 small carrot
1 onion
1 egg
2 to 3 tablespoons flour
Salt, to taste
Black pepper, to taste
Garlic powder, to taste
Olive oil, for frying
Sour cream, for serving
Instructions
- Grate the potatoes on a fine grater.
- Grate the carrot.
- Dice the onion into small cubes.
- Squeeze excess liquid from the grated potatoes so the pancakes fry up crisp instead of watery.
- Add the egg, flour, salt, black pepper, and garlic powder.
- Mix everything well until the mixture holds together.
- Heat olive oil in a pan over medium heat.
- Add about 1 tablespoon of the potato mixture for each pancake and flatten it slightly.
- Fry for about 3 minutes per side, until golden brown and crispy.
- Transfer to a paper towel if needed, then serve hot with sour cream.
Notes
- Squeezing the potatoes is the most important step for a crisp texture.
- Start with 2 tablespoons flour, then add the third only if the mixture feels too loose.
- Keep the heat at medium so the outside browns while the inside cooks through.
- Serve right away; potato pancakes are crispiest straight from the pan.
Tips for Crispier Potato Pancakes
Fine grating gives these pancakes a soft center, while removing excess liquid helps the edges fry until crisp. If the mixture releases more water as it sits, stir it again and drain off the extra liquid before shaping the next batch. For serving, sour cream is classic, but these are also good with yogurt sauce, fresh herbs, applesauce, or a simple cucumber salad.
