The recipe for potato pancakes has remained virtually unchanged for several hundred years. The main ingredient of potato pancakes is grated raw potatoes, to which products with thickening and binding properties are often added, namely eggs and flour (mainly wheat flour, sometimes also potato flour), as well as onion and spices (primarily salt and pepper). After mixing the ingredients into a uniform mixture, it is divided into small portions, which are placed in oil heated in a frying pan; the pancakes are then given the desired shape and fried for 3 to 5 minutes on each side. Potato pancakes are ready when they are crispy and golden on the outside and soft inside.
Potato pancake recipe
Ingredients:
1 kg potatoes
1 large onion
2 eggs
4 tablespoons flour
salt and pepper to taste
oil for frying
Peel the potatoes and grate them using the fine side of a grater. Drain the resulting mixture of excess water.
Add finely chopped onion, eggs, flour, and salt and pepper to taste to the drained potatoes. Mix everything thoroughly.
Heat the oil in a frying pan to 180-190 degrees Celsius.
Place small portions of the potato mixture in the hot oil and form pancakes.
Fry for 3 to 5 minutes on each side until golden brown.
Place the finished pancakes on a plate lined with paper towels to remove excess fat.
To make our pancakes golden and crispy, we should choose the right potatoes. Potatoes with a medium or high starch content work best for preparing potato pancakes. Try to use all-purpose potatoes (universal varieties), classified as type B (varieties such as Colette, Ewelina, Flaming, Irga, Irys, Orlik, Sante, etc.), or floury potatoes, classified as type C (varieties such as Bryza, Centa, Gracja, Grot, Gustaw, Honorata, Ibis, Tajfun, etc.). It is worth choosing older potatoes for preparing potato pancakes. New potatoes contain more water, which can make it difficult to obtain a potato mixture with the right consistency.
You should also remember to drain the grated potatoes of excess water before adding the remaining ingredients to the mixture. This will give the mixture the desired consistency and make frying easier. However, it is important not to remove the starch along with the liquid, as it will ensure that the potato mixture is sufficiently thick and that the pancakes do not fall apart during frying. A frying pan with a thick bottom is best for frying potato pancakes. Such a pan heats evenly and maintains the desired temperature for a long time. As a result, the pancakes will fry faster, be crispier, and absorb less fat.
For frying potato pancakes, vegetable oils with a neutral flavor and a high smoke point are recommended, e.g. rapeseed oil. Using olive oil for this purpose is not recommended. The key to perfectly crispy pancakes is the right amount and temperature of oil. There should be neither too little oil (so that the pancakes do not stick to the pan) nor too much (so that the potato mixture does not absorb too much fat). The same applies to the oil temperature: one that is too low will make the pancakes very greasy, while one that is too high will cause them to burn. For the pancakes to fry evenly, they should be of similar size and thickness. If they are too large or too thick, they fry more slowly and it is more difficult to achieve the desired crispiness.
Potato pancakes are the perfect field for experimentation. Those who want to go beyond the classic recipe should consider adding unconventional ingredients. Mixing grated potatoes with other vegetables, such as carrot, zucchini, or beetroot, will not only enrich their flavor but also add color and nutritional value. By using additional spices, e.g. marjoram, thyme, nutmeg, cumin, turmeric, or a little hot pepper, potato pancakes will take on a new character. To achieve a fresh and aromatic accent, you can add spinach, kale, chives, parsley, or fresh basil to the potato mixture. Do not forget to experiment with sauces and toppings and try unusual options such as pesto, chutney, or guacamole. To achieve a more interesting texture, some of the potatoes can be grated finely and some coarsely. You can also whip the egg whites separately and gently fold them into the potato mixture ready for frying. Our potato pancakes will be fluffy and even crispier.