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Take a plain potato and turn it into a crisp, insanely good crunch fest with German-style potato pancakes. They’re tender inside and every bite packs big contrast—super crispy shell, soft and pillowy middle. You’ll wonder how such simple stuff can taste this awesome.
Letting those potatoes dry out really makes or breaks your crispy crust. Trust me, once I started really squeezing out every bit of liquid, my pancakes went from decent to “can’t stop eating them.” That tiny extra step? Worth it every single time.
Tasty Key Ingredients
- Neutral Oil: You want oils like vegetable or canola—they handle high heat, so you get the crispiest fry
- All-Purpose Flour: This keeps things together and soaks up some wetness. Keep extra close in case you need to fix a runny mix.
- Large Eggs: Try to let your eggs warm up a bit before starting—they blend easier and help everything hold together.
- Yellow Onion: A tight, firm onion gives your pancakes some natural sweetness and moisture to make every bite pop.
- Starchy Potatoes: Grab Yukon Gold or Russet—the more starchy, the better for that signature crisp. Avoid any green or sprouting ones.
Instructions
- Finishing Up:
- Lay out your cooked pancakes on a paper towel so any extra oil comes off. They’re best while they’re still sizzling!
- Frying Time:
- Scoop up about a third of a cup and plop it into your hot oil. Flatten a little with your spatula. Give it a few minutes per side till they’re looking deep golden and crispy.
- Getting the Oil Hot:
- Warm up oil in a sturdy skillet on medium-high. If dropping in a bit of mix makes a sizzle, you did it right.
- Mix It Up:
- As soon as your potatoes are drained, dump them in a bowl and toss in the eggs, flour, plus some salt. Get in there with your hands and combine until it just holds together and gets a little sticky.
- Squeeze it Dry:
- Take your grated veg, bundle it up in a towel, and twist tight. Squeeze out as much water as you can—seriously, keep going until it barely drips at all.
- Grating Stage:
- Shred both onions and potatoes with the finest side of your grater. That extra-fine texture helps lock in that soft-inside, crisp-outside vibe.
- Prep the Spuds:
- Peel your potatoes and plop them straight into cold water as you finish each one. This keeps them from getting brown and weird.
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One trick from my family: take the white paste—starch—settling at the bottom after draining, and add it back in. Old school, but helps pancakes stick without getting heavy, staying light and a little fluffy.
I’ve flipped more of these pancakes than I can count, and making them always feels like sharing a bit of family tradition. Even the simplest ingredients shine when you take some care, and this dish always brings everyone running to the table.
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Frequently Asked Questions
- → Can I make these cheese bites ahead of time?
- Sure, just bread the cheese ahead and stash them in the fridge for up to 4 hours. Fry them right before you want to eat for the best crunch.
- → Can I bake these instead of frying?
- Yep, bake them at 400°F for about 10–12 minutes. They’ll get warm and tasty, just not as super crispy as frying.
- → How do I prevent the cheese from leaking while frying?
- Coat each piece really well with breadcrumbs, and check your oil’s hot enough before adding them. That helps keep the cheese inside.
- → Can I use different types of cheese?
- You sure can! Try melting ones like provolone or fontina, just keep a little Parmesan for that extra flavor.
- → What other sauces work well for dipping?
- Try ranch, garlic mayo, or a spicy arrabiata if you want to switch it up from marinara.