Crispy Potato Pancakes With Herbs

Crispy Potato Pancakes with fresh herbs! Squeeze out excess moisture, mix with cheese and eggs, fry until golden, and serve hot and crispy! Make now and enjoy!

Get ready to savor the flavors of Eastern European tradition with these crispy potato pancakes, infused with fresh herbs and a hint of cheesy goodness. With a satisfying crunch and a fluffy interior, these latke-inspired treats are the perfect comfort food to warm your heart and belly.

Ready Time

45 mins

Yields

7 servings

Ingredients

  • 2 large potatoes, peeled
  • 1 large onion, finely chopped
  • 2 cloves of garlic, minced
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh dill
  • 2 tablespoons grated cheddar cheese (optional)
  • 2 large eggs, lightly beaten
  • Vegetable oil for frying

Instructions

Grate the potatoes using the largest holes of a box grater or a food processor with the shredding attachment.

Place the grated potatoes in a colander and squeeze as much liquid as possible from them.

In a large bowl, combine the drained potatoes, chopped onion, minced garlic, flour, salt, black pepper, chopped parsley, chopped dill, and grated cheddar cheese (if using).

Mix well.

In a separate bowl, beat the eggs lightly.

Add the eggs to the potato mixture and mix until everything is well combined.

Heat about 1/2 inch (1 cm) of vegetable oil in a large non-stick skillet over medium-high heat.

Using a tablespoon, scoop up a small amount of the potato mixture and shape it into a small pancake.

You should be able to make about 7 pancakes.

When the oil is hot, add the pancakes to the skillet (do not overcrowd) and flatten them slightly with a spatula.

Cook the pancakes for about 4-5 minutes on each side, until they are crispy and golden brown.

Remove the pancakes from the oil and place them on a paper towel-lined plate to drain excess oil.

Serve hot and crispy!

Notes

Use high-starch potatoes for the crispiest results.

Russet or Idaho potatoes work well for this recipe.

Don’t over-squeeze the grated potatoes, or they’ll become too dense and stick together.

Chop the onion finely to ensure it distributes evenly throughout the potato mixture.

For an extra crispy coating, chill the shaped pancakes in the refrigerator for 30 minutes before frying.

Don’t overcrowd the skillet; fry the pancakes in batches if necessary, to ensure they cook evenly and crisp up nicely.

If using cheddar cheese, sprinkle it on top of the cooked pancakes for an extra burst of flavor.

Nutrional Value

  • Calories: 220
  • Protein: 10g
  • Fat: 12g
  • Saturated Fat: 2g
  • Cholesterol: 60mg
  • Carbohydrates: 20g
  • Fiber: 2g
  • Sugar: 2g
  • Sodium: 350mg
Crispy Potato Pancakes With Herbs
Crispy Potato Pancakes With Herbs

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