Discover the ultimate recipe for classic potato pancakes, a French culinary staple that combines perfect crispiness with a tender interior. This traditional version highlights simple ingredients for consistently delicious results. Easy to make and budget-friendly, these pancakes are perfect for a quick family meal. The secret lies in thoroughly squeezing the potatoes to ensure that sought-after crispiness.
HAGEN 10-Piece Cookware Set - Removable Handle - Bordeaux
€59.90
Pros:
- High-quality non-stick stone coating
- Compatible with all stovetops, including induction
- Removable handle for easy storage
- Elegant Bordeaux design
Cons:
- Not dishwasher safe
- Can scratch if used with metal utensils
- 1
Peel the potatoes and grate them with a coarse grater. Grate the onion. Place the grated vegetables in a clean cloth and squeeze vigorously to remove as much liquid as possible (this step is crucial for crispiness).
- 2
In a large bowl, mix the squeezed potatoes and onion with the beaten egg, flour, salt, and pepper. Mix well until you get a homogeneous preparation.
- 3
Heat 3-4 tablespoons of oil in a large pan over medium-high heat. Drop spoonfuls of batter, spacing them well. Flatten slightly to form pancakes 8-10 cm in diameter. Cook 4-5 minutes per side until golden brown and crispy.
- 4
Place the pancakes on paper towels. Lightly salt them when they come out of the pan. Serve immediately with thick cream and chives.
- The more you squeeze the potatoes, the crispier the pancakes will be
- Keep the oil hot but not smoking for perfect cooking
- Don't overcrowd the pan for even cooking
- The batter doesn't keep, cook immediately
- Serve with thick cream and chives or surprise with apple compote
