How Do You Make Crispy Potato Pancakes?

Potato pancakes, also known locally as potato pancakes, are made from raw potatoes, onions, eggs, oatmeal, and salt. Peel and grate raw potatoes and onions and mix with egg, rolled oats, and salt. The result should be a firm dough. Under no circumstances should it become too runny: the juice from the potatoes should have been completely absorbed by the oatmeal.

Then put a generous amount of oil in a pan: the cakes must float in the oil when frying so that they don’t stick to the bottom of the pan and burn. Using a spoon, spoon the batter into the pan in small portions and immediately flatten it slightly. Cook the potato pancakes on both sides over medium-high heat until golden brown. They will be particularly crispy if you portion them as small as possible.

Unfortunately, the buffers often become limp and soft as they cool. Because of the oil used, they also taste very greasy and unpleasant. That’s why you should keep them warm until you eat them: Heat the oven to 100 degrees Celsius and line a baking tray with kitchen paper. Stored individually on this, the cakes stay warm and crispy.

For a low-fat version of potato pancakes, you can bake the dough on a baking sheet in the oven. It is particularly important to prepare the dough from waxy potatoes. Spread the dough thinly on a baking tray lined with baking paper and bake in the oven at 180 degrees Celsius for about half an hour.

If you don’t want to make the pancakes from potatoes, you can also use another starchy vegetable as in the recipe for corn pancakes. Or you can replace only half of the potatoes with grated zucchini, as in our zucchini potato pancake recipe.