These Potato Pancakes (Fritters) are a crispy, savory treat combining the flavors and textures of both mashed and grated raw potatoes. They’re easy to prepare and perfect for breakfast, lunch, or even as a side dish. With a crispy exterior and soft, tender inside, these pancakes are sure to become a family favorite. Top them with sour cream and green onions for extra flavor.
Ingredients
- 1 cup / 250 g mashed potatoes (cooked and mashed)
- 1 cup / 250 g grated raw potato (peeled and grated)
- 1 cup / 120 g all-purpose flour
- 1 teaspoon baking soda
- 1 cup / 240 ml buttermilk
- Green onion (optional, for garnish)
- Salt and ground black pepper, to taste
- Butter, for frying
Optional for Serving:
- Sour cream (optional)
Step-by-Step Instructions
1. Prepare the Potatoes
- Cook and mash: If you haven’t already, cook and mash 1 cup of potatoes. Let them cool slightly.
- Grate the raw potatoes: Peel and grate 1 cup of raw potato using a box grater or food processor. Set both the mashed and grated potatoes aside.
2. Mix the Batter
- Combine ingredients: In a large bowl, mix together the mashed potatoes, grated raw potatoes, 1 cup of flour, and 1 teaspoon baking soda.
- Add buttermilk: Gradually pour in 1 cup of buttermilk while stirring, creating a thick batter. Season the mixture with salt and black pepper to taste. If you like, add chopped green onions to the mixture for extra flavor.
3. Preheat the Pan
- Heat the butter: Place a frying pan or skillet over medium heat and add 1 tablespoon of butter. Allow the butter to melt and sizzle, indicating that the pan is hot and ready for frying.
4. Fry the Pancakes
- Scoop the batter: Using a heaping tablespoon, scoop the potato mixture into the hot pan.
- Shape the pancakes: Flatten the scooped mixture slightly with the back of the spoon to create a pancake shape.
- Fry: Fry the pancakes for about 3-4 minutes on each side, or until they are golden brown and crispy.
- Repeat: Continue frying the rest of the batter, adding more butter to the pan as needed to maintain the crispiness.
5. Serve
- Drain the pancakes: Once golden and crispy, transfer the pancakes to a plate lined with paper towels to drain any excess butter or oil.
- Serve: Garnish with green onions and serve warm with a side of sour cream, if desired.
Storage:
- Leftovers: Store any leftover potato pancakes in an airtight container in the refrigerator for 3-5 days. For reheating, fry them again in a pan to bring back the crispiness, or warm them up in the oven.
Tips for Success
- Grating the potatoes: Grate the raw potatoes just before cooking to prevent them from browning. If necessary, you can rinse them in cold water and pat dry to remove excess starch, which helps achieve a crispier texture.
- Buttermilk substitute: If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk and letting it sit for 5 minutes.
- Adjusting thickness: If the batter is too thick, you can add a splash more buttermilk to thin it out slightly for easier spreading in the pan.
Nutrition Information (Per Serving)
- Calories: 220 kcal
- Carbohydrates: 30 g
- Protein: 5 g
- Fat: 9 g
- Fiber: 3 g
- Sodium: 320 mg
Conclusion
These Potato Pancakes (Fritters) are a delicious way to enjoy both mashed and grated potatoes in one dish. With a crispy outside and fluffy interior, they’re incredibly versatile and can be enjoyed with a variety of toppings like sour cream, green onions, or even applesauce for a sweet twist. Perfect for breakfast or as a side dish, this easy recipe is sure to become a go-to favorite!
