Rating: 4.5 stars
50 Ratings
  • 5 star values: 37
  • 4 star values: 12
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

The one and only way to not get perfectly crispy potato pancakes is to not squeeze them properly. More than half the procedure was dedicated to grating, soaking, draining, and squeezing the potatoes. If you don't thoroughly squeeze all the liquid from the potatoes, the pancakes just won't crisp up as well. Top with thinly sliced smoked salmon, sour cream, and fresh dill.

Recipe Summary

cook:
10 mins
additional:
20 mins
total:
45 mins
prep:
15 mins
Servings:
4
Yield:
4 servings
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place potatoes and onion into a large bowl and pour enough cold water in the bowl to cover by several inches. Let rest until potatoes and onion are completely soaked, 20 to 30 minutes. Pour potato mixture into a colander, rinse, drain, and squeeze repeatedly to remove all moisture.

    Advertisement
  • Whisk eggs, flour, salt, black pepper, and cayenne pepper together in a bowl until smooth.

  • Mix potato mixture and egg mixture together in a large bowl with a spatula.

  • Heat 1/4-inch oil in a heavy skillet over medium-high heat. When oil shimmers, drop large spoonfuls of potato batter into hot oil and flatten with a spatula to about 1/2-inch thick. Cook until the edges of pancakes are golden brown and crispy, 3 to 5 minutes. Reduce heat to medium, flip pancakes, and cook until golden brown and crispy on the other side, about 5 minutes more. Repeat cooking process with remaining batter.

Cook's Note:

Cover the bowl of pancake batter with plastic wrap while pancakes are cooking to prevent batter from browning.

Nutrition Facts

315 calories; protein 9.3g; carbohydrates 52.1g; fat 8.3g; cholesterol 93mg; sodium 633.1mg. Full Nutrition
Advertisement