Crispy & Tender Onion Potato Pancakes
How to Make Potato Pancakes with Shredded Onion: A Delicious Recipe!
Discover an easy and incredibly delicious recipe for potato pancakes with shredded onion. This dish offers a perfect balance of crispy exteriors and tender interiors, using simple ingredients readily available at home. The finely julienned potatoes, onions, and carrots create a delightful texture and flavor that appeals to both children and adults. Using a mandoline slicer ensures thin and uniform cuts, which speeds up cooking and enhances crispiness. Enjoy these delightful pancakes as a snack or a satisfying light meal!
Ingredients- 1-2 medium potatoes
- 1/2 medium onion
- 1/4 small carrot
Cooking Instructions
Step 1
Begin by peeling all the vegetables: potatoes, onion, and carrot. I’m using 1-2 medium potatoes, half an onion, and a quarter of a carrot. (You can adjust the quantities based on how many servings you need.) Next, thinly julienne the prepared vegetables. Using a mandoline slicer will help you achieve very thin and uniform cuts, which significantly reduces cooking time and results in a crispier pancake.
Step 2
A mandoline slicer is your best friend here! It helps to slice the vegetables thinly and evenly without them breaking apart, leading to a much more professional and delicious potato pancake. You’ll be amazed at how finely it slices compared to older models.
Step 3
After shredding the potatoes, soak them in cold water for about 5 minutes to remove excess starch. This step is crucial for preventing the shreds from sticking together and ensuring a crispier final texture. Gently rinse them afterward.
Step 4
Squeeze out as much water as possible from the potato shreds by hand. For an even crispier result, let them drain further in a colander to remove any remaining moisture before cooking.
Step 5
Similarly, use a mandoline slicer for the onion and carrot to achieve thin shreds. Thinly sliced onions are less pungent, making them more palatable, especially for children. Prepare your thinly sliced onions and carrots.
Step 6
Combine the drained potato shreds with the thinly sliced onion and carrot in a bowl. Season lightly with salt. (Optional: You can add a tablespoon or two of pancake mix or flour to help bind the ingredients and absorb moisture, but for this recipe, we’re letting the natural flavors shine.)
Step 7
Heat a generous amount of oil in a non-stick skillet over medium-high heat. Spread the mixture thinly and evenly in the pan, pressing down gently with a spatula or the back of a spoon. Once the bottom is golden brown and crispy, carefully flip it over and press down again to ensure even cooking. Because the shreds are thin, they cook very quickly!
Step 8
The salt seasoning is delightful on its own, but feel free to serve with soy sauce or your favorite dipping sauce if desired. For an extra treat, try adding some cheese on top during the last minute of cooking to make cheesy potato pancakes! (Unfortunately, I didn’t have any cheese on hand this time, but I’ll definitely try it next time!) This article is currently serialized under the ‘Good Parent Master Widget Mission’.
