Easy Crispy Potato Pancakes
These Potato Pancakes are crispy, tender, and taste so good.
Can be served as an appetizer, side dish, or even a light dinner over salad.
The good thing about these pancakes is that you can add any extra ingredients based on your taste. My mom usually adds grounded beef and shredded cheddar cheese so it makes those pancakes yummier.
But I prefer the heather version; no beef and cheese.
There’s something inherently nostalgic about the aroma of frying potatoes, the sizzle in the pan, and the anticipation of that first crunchy bite. Potato pancakes, with their golden exterior and tender interior, evoke memories of home-cooked meals and the comfort of tradition.
Dried thyme and oregano are two handy herbs in my kitchen, you can add them to any pasta, pizza, and chicken dishes.
It’s a simple and easy college recipe idea you can make in your dorm room.
What elevates Easy Crispy Potato Pancakes is their versatility. Whether served as a comforting side dish, a savory breakfast option, or the star of a weekend brunch, these pancakes adapt to any scenario. Dress them up with sour cream or applesauce, or keep it classic with a sprinkle of salt – the choice is yours.
I hope you like it
Enjoy 🙂
Ingredients
- 6 large potatoes peeled
- 1 tbsp onion powder
- tbsp garlic powder
- 2 eggs beaten
- 1 tbsp thyme
- 1 tbsp oregano
- 1/2 cup breadcrumb
- 1 teaspoon salt adjust to taste
- 1/2 teaspoon black pepper
- Vegetable oil for frying
Instructions
- Grate the peeled potatoes.Place the shredded potatoes in a clean kitchen towel and squeeze out any excess moisture.
- In a large bowl, combine the shredded potatoes, onion powder, garlic powder, oregano, thyme, beaten eggs, breadcrumb, salt, and black pepper. Mix well until all ingredients are evenly combined.
- In a large skillet, heat vegetable oil over medium-high heat. Make sure the oil is hot but not smoking.
- Form the Pancakes:
- Take a portion of the potato mixture in your hands, shape it into a patty, and gently place it in the hot oil. Flatten the pancake with a spatula to ensure even cooking. Repeat, leaving some space between each pancake.
- Fry Until Golden Brown:
- Fry the pancakes for 3-4 minutes on each side or until they are golden brown and crispy. Adjust the heat as needed to prevent burning.
- Drain Excess Oil:
- Once the potato pancakes are cooked, transfer them to a plate lined with paper towels to drain any excess oil.
- Serve the Easy Crispy Potato Pancakes warm. Optionally, pair them with sour cream or applesauce for a delightful flavor contrast.