These PAN-FRIED POTATO PANCAKES are a truly appetizing recipe, in just a few minutes you prepare delicious salty pancakes made with potatoes, flour, and eggs, quick and delicious. The potato pancakes are crispy on the outside and soft on the inside and you can make them in ten minutes. They’re perfect for many occasions, as an appetizer or for a snack, you’ll see, they’ll be a hit! They’re great to eat hot right after cooking or cold, just plain or dipped in a nice yogurt sauce, or for the more indulgent, in ketchup or mayonnaise. I cooked these grated potato pancakes by frying them in a pan, but they can also be baked or cooked in an air fryer. I explain everything in the recipe and if you want WATCH THE VIDEO RECIPE FOR MAKING POTATO PANCAKES on my YouTube channel.
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- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Frying
- Cuisine: Italian
Ingredients
- 4 potatoes (if large, use three)
- 3 tbsp all-purpose flour
- 2 eggs
- to taste chopped parsley
- to taste salt
- to taste black pepper (ground)
- to taste peanut oil (for frying)
Steps
To prepare the potato pancakes, start by peeling them and then use a large-hole grater to grate them and gather them on a plate. Rinse the grated potatoes in a bowl with water, then place them in a cloth and squeeze them well.
Place the grated and squeezed potatoes in a bowl and add the flour, parsley, eggs, salt, a good grind of black pepper, and mix the batter well with a spoon to combine all the ingredients.
Heat the peanut oil in a pan, you don’t need to use too much, about half an inch deep. When the oil is hot, cook spoonfuls of the potato batter, giving them a slightly flattened shape; cook over medium heat, wait a couple of minutes, then flip the pancakes to the other side and continue cooking. As the pancakes cook, remove them when golden and crispy, and place them on a plate lined with paper towels. Sprinkle with a pinch of salt and, if desired, some fresh chopped parsley, and serve. They’ll be a hit, they’re delicious!
… Vane’s Tips
The potato pancakes can be stored for two days. You can reheat them in the oven, air fryer, or microwave before eating.
You can also add sliced onions or grated Parmesan cheese to the batter.
You can also cook the potato pancakes in an air fryer. Place them in a baking dish lined with parchment paper, spray a puff of oil on the pancakes, and cook at 356°F for about 15-20 minutes, turning them a couple of times.
If you want to bake them, preheat the oven to 374°F for about 20-25 minutes, on a baking sheet lined with parchment paper and lightly oiled.
