Grate the Potatoes: Grate the peeled potatoes using the coarse side of a box grater or the pulse function of a food processor.
Season and Combine: In a large bowl, combine the grated potatoes, salt, paprika, and black pepper. Taste and adjust seasonings as needed.
Optional: Squeeze Out Excess Moisture: If the potato mixture seems very wet, you can use a clean kitchen towel or cheesecloth to squeeze out some of the excess moisture. This will help the potato pancakes to crisp up nicely when fried.
Bind the Mixture: Stir in the cornstarch and beaten egg. The cornstarch acts as a binder to help hold the potato pancakes together.
Set Up the Breading Station: Prepare three shallow bowls or plates for breading. In the first bowl, you can add a thin layer of flour for a lighter texture (optional). In the second bowl, have the beaten egg. In the third bowl, have the breadcrumbs. Panko breadcrumbs can be used for an extra crispy exterior.
Heat the Oil: Heat a pan with enough oil for shallow frying (about 1/4 inch deep) over medium heat.
Form and Bread the Potato Patties: Take a heaping tablespoon of the potato mixture and form it into a small patty. You can flatten them slightly for easier cooking. Dredge the patty in flour (if using), then coat it in the beaten egg, and finally, press it firmly into the breadcrumbs to ensure even coating.
Fry the Potato Pancakes: Carefully add the breaded potato patties to the hot oil. Don’t overcrowd the pan, as this can lower the oil temperature and lead to greasy pancakes.
Cook Until Golden Brown: Fry the potato patties for 2-3 minutes per side, or until golden brown and cooked through. You can check for doneness by inserting a toothpick into the center of a pancake. If it comes out clean, they’re done!
Drain and Serve: Drain the cooked potato patties on paper towels to remove excess oil. Serve them hot with your favorite dipping sauce, such as ketchup, sour cream, or applesauce. Garnish with chopped fresh parsley for an extra pop of color and flavor (optional).
More Information:
Feel free to experiment with different seasonings! You can add a pinch of garlic powder, onion powder, or cayenne pepper to the potato mixture for additional flavor variations.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them in a pan with a little bit of oil or in the oven until warmed through.
Conclusion:
This easy potato pancake recipe is a lifesaver for busy weeknights or whenever you’re craving a delicious and satisfying meal made with minimal ingredients. So next time you have a couple of potatoes and an egg on hand, ditch the takeout menus and give this recipe a try. You won’t be disappointed!
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