This easy potato pancake recipe, inspired by Gordon Ramsay, is perfect for a quick, crispy, and satisfying meal or snack. Made with simple ingredients like potatoes, onions, and eggs, these golden pancakes are delicious or paired with sour cream. Enjoy their versatility as a side dish or a tasty treat!
Ingredients Needed:
- 4 large russet potatoes
- 1 medium onion
- 2 eggs
- ¼ cup all-purpose flour
- ½ tsp. Sea salt or to taste
- ¼ tsp. Pepper or to taste
- 2 tbsp. Vegetable oil for frying
How To Make Potato Pancakes Recipe?
- Prepare the Vegetables: If using a food processor, peel and cube the potatoes and onion, then process for about 2 minutes until finely grated. If using a grater, peel and grate the potatoes and onion by hand.
- Drain the Mixture: Place the grated mixture into a fine strainer or kitchen towel and squeeze most of the liquid into a bowl. Discard the liquid but save the potato starch at the bottom of the bowl for added texture.
- Mix the Batter: Return the grated potato mixture to the bowl. Add the potato starch, eggs, flour, salt, and pepper, then mix thoroughly until well combined.
- Cook the Pancakes: Heat vegetable oil in a large non-stick skillet over medium heat. Drop spoonfuls of the mixture into the pan, flattening slightly to form pancakes. Fry for 2–3 minutes per side until golden brown and crispy.
- Remove Excess Oil: Place the cooked pancakes on a paper towel-lined plate to absorb excess oil.
- Serve and Enjoy: Serve the pancakes warm with your choice of toppings, such as sour cream, applesauce, or smoked salmon.
Recipe Tips:
- Use starchy potatoes: Russet potatoes are best because their high starch content makes the pancakes crispy.
- Drain well: Squeeze out as much liquid as possible from the grated potatoes and onions to avoid soggy pancakes.
- Save the potato starch: Keep the white starch from the drained liquid to mix back into the batter for better texture.
- Don’t overcrowd the pan: Cook the pancakes in small batches to ensure they fry evenly and turn golden brown.
- Serve immediately: Potato pancakes taste best when fresh and hot, so serve them right after frying.
How To Store & Reheat Leftovers?
- Refrigerate: Cool the potato pancakes to room temperature. Store them in an airtight container in the fridge for up to 3 days.
- Freeze: Let the pancakes cool completely. Freeze them flat on a tray for 2 hours, then transfer them to a freezer-safe container for up to 1 month.
- Reheat: Warm a non-stick pan with a little oil over medium heat. Cook the pancakes for 2–3 minutes per side until crispy and hot.
Nutrition Facts:
- Calories: 80 kcal
- Total Fat: 3g
- Saturated Fat: 0.5g
- Cholesterol: 20mg
- Sodium: 190mg
- Potassium: 200mg
- Total Carbohydrate: 10g
- Dietary Fiber: 1g
- Sugars: 1g
- Protein: 2g
Try More Gordon Ramsay Recipes:
- Gordon Ramsay Garlic Mashed Potatoes Recipe
- Gordon Ramsay Sweet Potato Casserole Recipe
- Gordon Ramsay Buttermilk Pancakes Recipe
Gordon Ramsay Potato Pancakes Recipe
Description
This easy potato pancake recipe, inspired by Gordon Ramsay, is perfect for a quick, crispy, and satisfying meal or snack. Made with simple ingredients like potatoes, onions, and eggs, these golden pancakes are delicious or paired with sour cream. Enjoy their versatility as a side dish or a tasty treat!
Ingredients
Instructions
- Prepare the Vegetables: If using a food processor, peel and cube the potatoes and onion, then process for about 2 minutes until finely grated. If using a grater, peel and grate the potatoes and onion by hand.
- Drain the Mixture: Place the grated mixture into a fine strainer or kitchen towel and squeeze most of the liquid into a bowl. Discard the liquid but save the potato starch at the bottom of the bowl for added texture.
- Mix the Batter: Return the grated potato mixture to the bowl. Add the potato starch, eggs, flour, salt, and pepper, then mix thoroughly until well combined.
- Cook the Pancakes: Heat vegetable oil in a large non-stick skillet over medium heat. Drop spoonfuls of the mixture into the pan, flattening slightly to form pancakes. Fry for 2–3 minutes per side until golden brown and crispy.
- Remove Excess Oil: Place the cooked pancakes on a paper towel-lined plate to absorb excess oil.
- Serve and Enjoy: Serve the pancakes warm with your choice of toppings, such as sour cream, applesauce, or smoked salmon.
Notes
- Use starchy potatoes: Russet potatoes are best because their high starch content makes the pancakes crispy.
- Drain well: Squeeze out as much liquid as possible from the grated potatoes and onions to avoid soggy pancakes.
- Save the potato starch: Keep the white starch from the drained liquid to mix back into the batter for better texture.
- Don’t overcrowd the pan: Cook the pancakes in small batches to ensure they fry evenly and turn golden brown.
- Serve immediately: Potato pancakes taste best when fresh and hot, so serve them right after frying.
Gordon Ramsay Potato Pancakes Recipe