Save These golden, crispy potato cakes combine grated russet potatoes with fresh scallions and grated onion for a flavorful base. Bound by egg and flour, the cakes are pan-fried until perfectly crisp on the outside and tender inside. Topped with a dollop of cool sour cream and optional chives, they make an easy, satisfying snack or side. Try variations like adding cornmeal for extra crunch or shredded cheddar for a cheesy twist. Perfect with a crisp white wine to elevate your meal.
My grandmother had this way of turning leftover boiled potatoes into something magical. She never measured anything, just worked by feel and instinct, her wooden spoon clicking against the metal bowl. These potato cakes remind me of Sunday mornings when the house smelled like onions and frying potatoes, pulling everyone into the kitchen before breakfast was even ready.
I made these for a last-minute dinner party once when unexpected friends dropped by. The way their eyes lit up at that first crispy bite told me everything. Now theyre my go to whenever I need to feed people something that feels like comfort but looks impressive enough for company.
Ingredients
- 4 medium russet potatoes: Russets have the perfect starch content for crispy cakes that hold together beautifully
- 4 scallions: Fresh oniony bite that cuts through the richness and adds gorgeous green flecks
- 1 small yellow onion: Grated onion melts into the potato mixture providing sweetness and depth
- 1 large egg: The essential binder that keeps everything cohesive during frying
- 3 tbsp all purpose flour: Just enough to absorb excess moisture and give structure without being heavy
- 1 tsp salt and 1/2 tsp black pepper: Simple seasoning that lets the potatoes shine while waking up your palate
- 4 tbsp vegetable oil: High heat oil that creates that golden crust we are all after
- 200 g sour cream: Cool tangy element that balances the hot crispy cakes perfectly
Instructions
- Squeeze those potatoes dry:
- Wrap your grated potatoes in a clean kitchen towel and twist until your knuckles turn white. Getting every last drop of moisture out is the secret to truly crispy cakes that do not turn soggy.
- Build your batter:
- Combine the squeezed potatoes with grated onion scallions egg flour salt and pepper in a large bowl. Mix until everything is evenly distributed and you can feel the mixture holding together when you give it a squeeze.
- Get your oil shimmering:
- Heat 2 tablespoons of oil in a nonstick skillet over medium heat. You want the oil hot enough that a tiny bit of potato mixture sizzles immediately but not smoking.
- Shape and fry:
- Scoop about 2 to 3 tablespoons of mixture per cake gently flattening with your spatula to about 1 cm thick. Fry 3 to 4 at a time for 3 to 4 minutes per side until deeply golden and crisp.
- Drain and repeat:
- Transfer finished cakes to paper towels to drain any excess oil. Keep them warm in a low oven while you fry the remaining batches adding more oil as needed.
Save There is something deeply satisfying about transforming humble ingredients into something that makes people close their eyes and hum. These potato cakes have become the request I hear most often from friends who come over for casual dinners.
Making Them Extra Crispy
The addition of cornmeal has been a game changer in my kitchen. Just 2 tablespoons mixed into the batter creates this incredible crunch that people cannot quite place. A friend actually asked if I had added bacon because the texture was so satisfying.
Serving Suggestions
While sour cream is classic I have discovered that applesauce creates this beautiful sweet and savory dance that feels unexpectedly sophisticated. A crisp white wine cuts through the richness and makes everything feel lighter.
Make Ahead Wisdom
You can grate and squeeze the potatoes a day ahead keeping them refrigerated in water to prevent browning. Just drain and squeeze them again before mixing with the other ingredients. This trick saved me more than once when hosting dinner parties.
- Mix the batter right before frying for the best texture
- Keep finished cakes in a 200°F oven while cooking remaining batches
- Serve immediately while the contrast between hot crispy cake and cool topping is at its peak
Save Some of the best recipes are the ones that turn simple ingredients into something greater than the sum of their parts. These potato cakes have earned their permanent place in my kitchen repertoire and I suspect they will in yours too.
Recipe FAQs
- → How do I get the potato cakes extra crispy?
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Press out as much moisture as possible from the grated potatoes using a kitchen towel before mixing, and consider adding cornmeal to the batter for added crunch. Fry in hot oil without overcrowding the pan.
- → Can scallions be substituted in this dish?
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Yes, you can replace scallions with chives or finely chopped green onions, which provide a similar mild onion flavor.
- → What is the best oil for frying these cakes?
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Vegetable oil works well due to its neutral flavor and high smoke point, ensuring even frying for a golden crust.
- → How can I make a dairy-free version of this dish?
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Substitute sour cream with a dairy-free alternative such as coconut or cashew-based sour cream options, maintaining the creamy topping.
- → Can I prepare the potato cakes in advance?
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Yes, you can prepare the mixture ahead and refrigerate for a few hours, but fry just before serving to retain crispiness.
