Pin it This dish features crispy, golden potato cakes made from grated russet potatoes and fresh scallions. Combined with eggs and flour, the mixture is pan-fried until perfectly browned and crisp. Served warm with cool, tangy sour cream and fresh chives, these cakes offer a flavorful balance of textures and tastes. They make a satisfying side to grilled meats or a light vegetarian meal on their own. Simple preparation and quick cooking make them an easy and rewarding choice.
Theres something deeply satisfying about transforming humble ingredients into something extraordinary. I first made these potato cakes on a rainy Sunday afternoon when the crisper drawer held nothing but potatoes and a bunch of scallions. The sizzling sound as they hit the pan made my entire apartment feel cozy and alive.
Last winter my friend Sarah came over unexpectedly and I had nothing to serve. I whipped up these potato cakes in twenty minutes and she literally asked for the recipe before she even finished her first bite. Now she makes them every time her kids have friends over.
Ingredients
- Russet potatoes: Their high starch content creates the crispest exterior and fluffiest interior
- Fresh scallions: Add a mild onion flavor that sweetens beautifully when fried
- Grated onion: Melts into the potato mixture adding depth without any harsh crunch
- Eggs: Bind everything together while keeping the interior tender
- All purpose flour: Just enough to hold the cakes together without making them doughy
- Garlic powder: Distributes evenly throughout the mixture for consistent flavor
- Vegetable oil: Has a high smoke point perfect for achieving golden brown crispiness
- Sour cream: The cool tangy contrast cuts through the rich fried potatoes perfectly
Instructions
- Remove every drop of moisture:
- Wrap your grated potatoes in a clean kitchen towel and twist until your hands ache. This single step makes the difference between soggy pancakes and perfectly crispy ones.
- Combine everything thoroughly:
- Mix the potatoes with scallions onion eggs flour salt pepper and garlic powder until no dry spots remain. Let it sit for five minutes so the flour can absorb some moisture.
- Heat your pan properly:
- Pour half the oil into a large nonstick skillet and set it over medium heat. Wait until the oil shimmers and a tiny drop of batter sizzles immediately.
- Form the cakes:
- Scoop about one quarter cup of mixture per cake into the pan. Use your spatula to gently press each one into a flat round about half an inch thick.
- Get that golden crust:
- Cook for three to four minutes until deeply golden brown. Flip carefully and cook the other side until equally crispy. Add more oil between batches if needed.
- Finish while hot:
- Transfer cooked cakes to a paper towel lined plate to drain. Serve immediately topped with sour cream and fresh chives or scallions.
Pin it These potato cakes have become my go to comfort food. Last week I made a double batch and ate them for breakfast lunch and dinner over two days. No regrets.
Getting The Perfect Texture
The key is squeezing the potatoes until almost dry. I used to skip this step and wonder why my cakes were sad and limp. Now I treat it like a mini workout and the results speak for themselves. The exterior becomes shatteringly crisp while the inside stays creamy and tender.
Serving Suggestions
While sour cream is classic dont be afraid to experiment. Ive served these with applesauce for a sweet and savory twist. They also make an excellent base for smoked salmon and a dollop of crème fraîche when you want to feel fancy.
Make Ahead Strategy
You can grate the potatoes and prepare the mixture up to four hours ahead. Keep it refrigerated and give it a quick stir before frying. The texture actually improves slightly as the potatoes release more moisture into the flour. Just dont add the salt until right before cooking or it will draw out too much liquid.
- Form all the cakes before you start frying for more consistent results
- Keep cooked cakes warm in a 200 degree oven while you finish the batch
- Leftovers reheat beautifully in a toaster oven but skip the microwave
Pin it These potato cakes prove that the simplest ingredients often create the most memorable meals. Hope they become a staple in your kitchen too.
Recipe FAQs
- → How do I remove excess moisture from the potatoes?
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After grating, wrap the potatoes in a clean kitchen towel and squeeze firmly to remove as much liquid as possible, ensuring crisp cakes.
- → Can I use different types of potatoes?
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Russet potatoes are recommended for their starch content, which helps create a crispy texture, but other starchy potatoes can work well too.
- → What is the best oil for frying potato cakes?
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Vegetable oil or any neutral oil with a high smoke point works best for frying to achieve golden, crisp results.
- → How can I add extra flavor to these cakes?
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Incorporate herbs like chives or smoked paprika into the mixture to enhance aroma and taste.
- → Is it possible to make these gluten-free?
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Yes, substituting all-purpose flour with gluten-free flour allows preparation suitable for gluten sensitivity.
