Fried Potato Pancakes

Here’s a great idea for a delicious and easy dinner — fried potato pancakes. This recipe is especially useful for those who love fried potatoes but want something new.

Potato pancakes are very similar to fried potatoes but have a soft texture.

What is wonderful about this dish is that the components for it are simple and inexpensive. At the same time, the food is nutritious and healthy.

Directions

1. Take potatoes and onion, grate them, or use a food processor.
2. Add salt, flour, and eggs to the potato mass, and mix well.
3. Preheat a frying pan, and pour in some refined oil. Take a spoon, scoop up the potato mass, and spread it evenly in the oil.
4. Cook on one side until golden brown on the edge. Flip over and fry the other side. Remove carefully from the oil. Repeat the procedure until the potato mass is finished.
5. Serve with tomato sauce or sour cream.

How to reach the perfect temperature for frying:

Video by Everyday Food

Benefits of Fried Potato Pancakes

Fried potato pancakes are an absolute game-changer. You’ve got the comforting, crispy goodness of fried potatoes with a little twist that turns a classic into something unforgettable. Simple ingredients, but don’t be fooled, they pack a punch of flavor and satisfaction.

Potatoes are a powerhouse. They give you energy, fiber, and a solid dose of nutrients like vitamin C and potassium. Throw in eggs and flour and you get the right texture and a bit of protein to tie it all together.

The key is to fry them until they’re golden. You want those crispy edges with a soft, fluffy center, nothing less. That contrast between crispy and soft is what makes them irresistible.

Serve them with sour cream or a tangy tomato sauce and you’ve got yourself a hearty, satisfying meal. Whether it’s for breakfast, lunch, or dinner, these pancakes will never disappoint. They’re simple, full of flavor, and will leave you coming back for more. Get them right, and it’s pure magic on a plate.

Risks of Fried Potato Pancakes

Crispy, golden perfection — potato pancakes are pure comfort on a plate. But don’t let their simplicity fool you. They come with a few pitfalls if you’re not paying attention. First, frying means extra calories. Drown them in oil, and you’re asking for trouble. Use fresh, high-smoke-point oil, and don’t overheat it. Burnt oil? That’s a one-way ticket to bitter, unhealthy food.

Then there’s the carb overload. Potatoes are packed with starch, which means a blood sugar spike followed by a crash. Want to balance it out? Serve with protein — smoked salmon, a poached egg, or even cottage cheese. And don’t forget the fresh greens.

Storage matters too. Left in the wrong conditions, potatoes develop solanine, a natural toxin that can cause nausea and headaches. Greenish skins? Chuck them. Also, be mindful of acrylamide, a nasty compound that forms when frying at high temperatures. Keep your heat moderate, and don’t let them burn.

And finally, watch the salt. It’s easy to go overboard, especially if you’re dunking them in sauce. Taste as you go, season wisely, and keep things balanced. When done right, these pancakes are a knockout dish — crispy, flavorful, and utterly satisfying.