Crispy Potato Pancakes

Crispy Potato Pancakes

maf13456

"Need a tasty side for any meal of the day? These are the route to go. I tried this recipe in my culinary class and they were amazing! Everyone raved about their excellent texture and flavor!"
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Ingredients

40 m servings 268 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 268 kcal
  • 13%
  • Fat:
  • 11.9 g
  • 18%
  • Carbs:
  • 34.6g
  • 11%
  • Protein:
  • 7.2 g
  • 14%
  • Cholesterol:
  • 93 mg
  • 31%
  • Sodium:
  • 214 mg
  • 9%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. Mix potatoes, onions, eggs, flour, baking powder, and lemon juice in a large bowl; season with nutmeg, salt, and black pepper. Shape potato mixture into 12 evenly sized patties.
  2. Heat vegetable oil in a large skillet over medium heat. Pan-fry potato patties in batches until tender and browned on both sides, 7 to 10 minutes. Transfer browned patties to a paper towel-lined baking sheet. Repeat with remaining patties.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Reviews

Read all reviews 15
  1. 19 Ratings

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Most helpful positive review

These were a hit in our family. I grate the potatoes into a salad spinner full of cold water - triple rinse to remove the potato starch and spin dry. The result is beautifully crispy potatoes.

Most helpful critical review

I forgot the flour so maybe my rating is not justified. My observation is that to make these crispy, we need a fair bit of oil, if we skimp on the oil, it will not be crisp.

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These were a hit in our family. I grate the potatoes into a salad spinner full of cold water - triple rinse to remove the potato starch and spin dry. The result is beautifully crispy potatoes.

LOVE IT!!!!!!!! One bite, and I was in heaven. Really fun and easy to make. A precaution is that when you put it on the pan, it will be very liquidy and sloppy. there will be leftover 'juice' in...

Mmmmm. These were delicious. I left out the nutmeg but I added a little garlic. I also squeezed out the excess liquid from the potatoes. With the help of my food processor, this recipe was quic...

These had a good flavor, but one would be in the kitchen all day following the directions as is! Instead of peeling and shredding 2 lbs of potatoes with a grater, I just used 1 2lb 4oz bag of de...

I was looking for a different side dish, this fit the bill!! Great consistency and flavor. I will definitely make these again.

This recipe is awesome! I made them for my family and my daughter who usually turns her nose up at potatoes took seconds. I need to read the reviews as to how to decrease the liquid. They were h...

absolutely delicious and so easy!

I forgot the flour so maybe my rating is not justified. My observation is that to make these crispy, we need a fair bit of oil, if we skimp on the oil, it will not be crisp.

This was a great recipe - the addition of the baking powder and flour made them puff up while being fried, which insulated the inside from the heat, making them fluffier and softer inside while ...

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