2-Ingredient Extra Crispy Potato Pancakes
20Min
4Servings
145Cal
EasyLevel
VegetarianVeganGluten freeKid friendlyvegetariangluten-freevegan
#crispy#potato#2-ingredient#vegetarian
Equipment
Peeler
Grater
Cutting board
Mixing bowl
Non-stick frying pan
Spatula
Serving plate
Measuring spoon
Ingredients
Main Ingredients
potatoes (raw, peeled)
4 piece
salt
5 g
Instructions
1
Prepare potatoes
Peel and grate the potatoes using the fine side of a box grater.
5 min
2
Squeeze excess moisture
Place grated potatoes in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible.
3 min
3
Season potatoes
Transfer squeezed potatoes to a bowl and season with salt.
2 min
4
Shape and fry pancakes
Heat oil in a non-stick pan over medium heat. Form small patties with the potato mixture and fry until golden and crispy on both sides.
10 minMedium heattimer 5 min
5
Serve hot
Remove pancakes from pan and serve immediately while hot and crispy.
0 min
Original recipe
Storage
Fridge: 2 days
Freezer: 30 days
Reheat: Oven 180°C for 5-7 minutes
Best served immediately for maximum crispiness. Reheat in oven to restore crunch.
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