The best delicious Crispy Potato Pancakes recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Crispy Potato Pancakes recipe today!
Hello my friends, this Crispy Potato Pancakes recipe will not disappoint, I promise! Made with simple ingredients, our Crispy Potato Pancakes is amazingly delicious, and addictive, everyone will be asking for more Crispy Potato Pancakes.
What Makes This Crispy Potato Pancakes Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Crispy Potato Pancakes.
Ready to make this Crispy Potato Pancakes Recipe? Let’s do it!
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4 lg Idaho potatoes
1 Egg; beaten
1 1/2 tb Flour
Milk or cream
Salt and pepper to taste
Oil for frying; (my mother
-used bacon grease)
Sour cream and/or
-applesauce; (homemade, if
-you prefer)
Peel the potatoes and finely grate them in cold water to keep them from
discoloring. In a large bowl to hold entire recipe, beat egg. Drain
potatoes with a fine mesh colander, press to remove moisture, or put them
in a flour sack towel, twist to remove moisture. Add oil to skillet to
1/2-inch deep and heat. Working very quickly, mix potatoes with well-beaten
egg, flour and enough milk or cream to make a stiff batter. Season with
salt and pepper. Blend well. They must be cooked immediately or the
potatoes will discolor.
For hors doeurves, I drop about 1/8 of a cup of potato mixture into the
hot oil and mash them down with a spatula to form the miniature pancake.
For larger pancakes, use a larger size metal measuring cup. Cook over
moderate heat until browned on both sides. Drain on paper towels. If
serving immediately, keep them in a warm oven until they are all cooked. If
preparing ahead drain and refrigerate. Reheat in a 325 degree oven until
hot, making sure not to get them too brown. Serve hot with sour cream
and/or applesauce.
NOTE: For dinner potato pancakes or evening appetizers, you can add some
onion juice.
Yields
1 Servings
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