Mini Potato Pancakes
These Mini Potato Pancakes are incredibly crispy thanks to a few secret ingredients, packed with delicious, well-seasoned flavors, and they come together quickly, especially if you use a food processor (which is optional).
TOTAL TIME: 35 MINUTES
PREP TIME: 20 MINUTES
COOK TIME: 15 MINUTES
SERVINGS: 12 PANCAKES
INGREDIENTS
- 2 ½ pounds Russet potatoes
- 1/2 large yellow onion
- 2 eggs
- 1/4 cup all-purpose flour
- 1 tbsp cornstarch
- 1/2 tsp baking powder
- 1 tsp salt, garlic powder, dried parsley
- 1/4 tsp pepper, paprika, dill weed
- canola, avocado or vegetable oil for pan frying
For serving:
- Applesauce, or Sour cream
INSTRUCTIONS
Prep:
1. Preheat your oven to 250°F.
2. Place a metal cooling rack inside a large baking sheet (this will keep your pancake batches warm); set it aside.
3. Grate your onion and potatoes. You can use the medium-sized holes of a box grater or a food processor with a grating disc (if you have one, it’s easier). Begin by grating the potatoes, followed by grating the onion. You don’t need to separate them.
4. Transfer the grated potatoes and onion onto a cheesecloth or a clean kitchen cloth. Set them aside.
Remove water:
1. Firmly twist the cheesecloth or towel over the sink to squeeze out as much liquid as you can. Repeat this a few times until hardly any liquid comes out.
2. Transfer the onion and potatoes to a dry kitchen cloth and gently pat them dry. Then, set them aside.
Make batter:
1. In a large bowl, crack the eggs and whisk them.
2. Add the flour, cornstarch, baking powder, and spices to the bowl. Whisk them together with the eggs.
3. Add the grated potato and onion mixture to the bowl. Stir until everything is coated.
4. Now, use your clean hands to combine everything well, but don’t overdo it.
5. Note: The mixture should be thick and slightly wet, but not too runny. If it’s too runny, add more flour, just a teaspoon at a time, until it thickens.
6. If the batter becomes too wet or separates while making the pancakes, gently stir it to mix everything back together.
Drop and Flatten:
1. Heat about 1/8 to 1/4 inch of oil in a cast iron skillet over medium-high heat.
2. Once the oil is hot, spoon three 1/4-cup portions of batter into the skillet.
3. Use the back of a spatula to gently flatten each mound into pancakes that are about 1/2 inch thick and 3 inches wide.
Cook:
1. Pan-fry the potato pancakes until they’re golden brown and cooked through, which takes about 3 minutes per side. Adjust the heat as needed.
2. Transfer the cooked pancakes briefly to paper towels to soak up any excess oil.
3. Then, move them to the wire rack you prepared earlier and keep them warm in the oven while you cook the rest of the pancakes.
4. Repeat this process until you’ve used up all the batter.
Serve:
1. Serve the potato pancakes with freshly cracked salt and pepper according to your taste preference (I usually prefer more salt).
2. You can also serve them with sour cream and/or applesauce on the side.
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