Potato Pancakes (2 ingredients crispy hash browns)
This delightful and super crispy potato pancakes recipe only requires two simple ingredients: potato and flour. With a few easy steps, you'll be able to create golden-brown, crunchy potato pancakes that are sure to satisfy your cravings.
Equipment
- vegetable shredder (Optional; I used a manual rotary cheese grater. You can also use a box grater, or manually slice the potatoes into fine shreds using a knife.)
- Large mixing bowl
- nonstick fringy pan (I used two 10'' frying pans)
- Parchment paper (Optional; I used 9'' round parchment liners. Alternatively, you can cut a sheet of parchment paper into a circle to match the size of your fry pan. However, it's crucial to use parchment paper specifically intended for high-heat cooking, capable of enduring temperatures of at least 425℉ / 218℃.)
Ingredients
- 3 large potatoes (About 850g after peeled)
- 1 cup all purpose flour
- neutral cooking oil (vegetable oil, corn oil, canola oil ...)
- salt & pepper
Instructions
- Wash and peel 3 large potatoes. Use a vegetable grater or a box grater to grate the potatoes into fine shreds. You can also manually slice the potatoes into fine shreds using a knife.
- Place the grated potatoes to a large mixing bowl, add 1 cup of all purpose flour to the potato shreds. Use your hands to gently mix well to evenly distribute the flour. Do not overmix the potatoes, otherwise they will start to release water.
- Place a round parchment paper liner in a nonstick frying pan, ensuring that the liner is slightly smaller in size compared to the pan.
- Add about ⅓ of the grated potatoes to the pan, spreading them out evenly. Press down firmly with your hand to create a compact layer.
- Heat about 1 cup of cooking oil in another nonstick frying pan over medium-high heat. Once the oil temperature reaches 350°F to 375°F (175°C to 190°C), carefully slide the grated potatoes (together with the parchment liner on the bottom) to the pan.
- Cook the potato pancake for about 5 minutes on medium high heat. To remove the potato pancake from the fry pan, carefully slide a spatula under the parchment liner and transfer it to a separate frying pan.
- Place a large plate over the frying pan, covering it completely, then carefully flip the pan to transfer the potato pancake onto the plate. Remove the parchment paper from the potato pancake, and gently slide the pancake back into the frying pan with hot oil.
- Pan fry for an additional 5 minutes on the other side of the potato pancake on medium high heat, or until both sides are golden brown and crispy.
- Once the potato pancake has been cooked to your desired level of crispiness, remove it from the pan and transfer to a cooling rack or a serving plate lined with a paper towel to absorb any excess oil.
- Sprinkle salt and pepper over the fried potato pancakes to your taste. Enjoy hot.