If you’re on the hunt for a dish that’s impossibly golden, satisfyingly crunchy, and packed with bright bursts of scallion flavor, you’ve come to the right place. These Extra Crispy Scallion Potato Pancakes deliver a perfect balance of crispy edges and tender centers, with russet potatoes and scallions joining forces for a taste that will make you swoon. Whether you’re cooking for a special brunch or a cozy dinner, this recipe promises that delightful crunch you crave every time.

Extra Crispy Scallion Potato Pancakes Recipe - Recipe Image

Ingredients You’ll Need

Keep it simple but essential: each ingredient plays a starring role in creating those crispy, flavorful pancakes. From starchy russets to aromatic scallions, every element contributes to texture, taste, and that irresistible golden hue.

2 lbs russet potatoes: The ideal potato for crispiness, with just the right starch content; leaving the skin on one of them adds extra texture and flavor.

½ medium onion (white or yellow): Adds a subtle sweetness and moisture that complements the potatoes beautifully.
½ cup scallions (thinly sliced whites and greens): Brings a fresh, oniony crunch that perks up every bite.

1 teaspoon diamond crystal kosher salt: Essential for seasoning and bringing out the natural flavors; adjust amount if using a different salt brand.
½ teaspoon baking powder: Helps lighten the batter and keeps your pancakes from being too dense.

½ teaspoon black pepper: Adds a gentle peppery warmth without overpowering other flavors.
2 large eggs: They bind everything together, creating that perfect hold without heaviness.
1½ cups chicken schmaltz (or peanut/vegetable oil): The secret weapon for frying — schmaltz lends savory depth, while oils keep the pancakes visual golden bliss and crisp.

How to Make Extra Crispy Scallion Potato Pancakes

Step 1: Prepare and Drain the Potatoes and Onion

Start by grating your potatoes and onion straight into a clean floursack towel or multiple layers of cheesecloth. This is where patience pays off: twist the towel tightly to wring out as much liquid as you can. Save that liquid because the starch in it will become an essential binding ingredient later on. Let it rest while you prep to let the starch separate naturally — it’s a simple trick that elevates crispiness to the next level.

Step 2: Combine the Main Ingredients

Transfer the drained potato and onion mix into a bowl and stir in the thinly sliced scallions, baking powder, salt, pepper, and eggs. Mixing these ingredients well ensures every pancake is seasoning-packed and full of flavor, with the scallions adding pops of freshness throughout.

Step 3: Incorporate the Potato Starch

Once your reserved liquid from Step 1 has separated, carefully pour off the water leaving behind a thick layer of potato starch at the bottom. Add this starch back into your potato mixture and fold everything until combined. This starch acts like glue, making the pancakes hold together without needing extra flour or binders.

Step 4: Heat the Oil for Frying

Use a large cast iron or heavy-bottomed skillet and pour in 1½ cups of chicken schmaltz or your chosen oil. Heat over medium-high until you see a tiny shred of potato bubble vigorously when dropped in — around 350°F. This perfect temperature is what guarantees that stunning golden crust and that unbeatable crispiness.

Step 5: Form and Fry the Pancakes

Pack the batter tightly into a ¼ or ⅓ cup measuring cup, pressing gently to squeeze out excess liquid. Carefully drop the tight disc into the hot oil and use the bottom of the cup or a spatula to flatten it just so. Fry each side for about 4-6 minutes, or until deeply golden and crunchy. Use a paper-towel lined rack to drain extra oil briefly, then keep warm in a low oven while you finish the batch.

How to Serve Extra Crispy Scallion Potato Pancakes

Garnishes

Adding the right garnishes is like putting cherry on top of a masterpiece. A dollop of sour cream or Greek yogurt with a sprinkle of fresh chives enhances the pancakes’ tangy, fresh notes. If you’re feeling adventurous, a touch of smoked paprika or a drizzle of spicy aioli can turn up the flavor dial brilliantly.

Side Dishes

These pancakes stand wonderfully on their own but love company too. Pair them with a vibrant arugula salad dressed in lemon vinaigrette for some peppery bite, or serve alongside smoked salmon and capers for a brunch-worthy spread. For a heartier meal, crispy bacon or sautéed mushrooms add a deliciously savory touch.

Creative Ways to Present

Why not get playful? Stack the pancakes with layers of avocado slices, creme fraiche, and smoked trout for an elegant appetizer. Or create mini pancake sliders filled with cheese and pickled vegetables for a fun finger food option that’s sure to impress guests at your next gathering.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, store the Extra Crispy Scallion Potato Pancakes in an airtight container in the refrigerator for up to 3 days. To keep them from getting soggy, place a paper towel in the container to absorb any excess moisture.

Freezing

These pancakes freeze beautifully for future enjoyment. Lay them flat on a baking sheet to flash freeze before transferring to a freezer-safe container or bag. They’ll keep well for up to 2 months — perfect for those times when you need a quick, crispy snack.

Reheating

To revive their mouthwatering crunch, reheat your pancakes in a hot oven or toaster oven at 375°F for about 10-12 minutes. Avoid microwaving, which can make them rubbery. A quick pan fry in a non-stick skillet with a splash of oil also brings back that delightful crisp.

FAQs

Can I use a different type of potato?

Russet potatoes are ideal due to their high starch and low moisture, creating that crispy exterior and tender inside. Waxy potatoes like red or Yukon gold may result in a softer, less crispy pancake.

Why do I need to wring out the potato liquid?

Removing excess liquid prevents sogginess and lets you collect the potato starch, which acts as a natural binder to hold your pancakes together without adding flour.

What’s chicken schmaltz and can I substitute it?

Chicken schmaltz is rendered chicken fat that adds rich flavor and richness. If you prefer, peanut or vegetable oil work fine and still create crispy pancakes, just less savory in flavor.

How do I ensure my pancakes are extra crispy?

The key is frying at the right temperature and not overcrowding the pan, plus wringing the potatoes thoroughly and using the reserved starch as a binder. Keeping the oil hot and giving each pancake space helps to get that unbeatable crunch.

Can I make this recipe vegan?

For a vegan twist, swap eggs for a flax or chia egg and use vegetable oil for frying. The texture will be slightly different, but you can still achieve great crispiness.

Final Thoughts

I can’t recommend enough giving these Extra Crispy Scallion Potato Pancakes a try—they’re pure comfort food magic. Whether it’s the satisfying crunch, the bright scallion notes, or the joy of savoring something homemade and golden, these pancakes are a real crowd-pleaser. Once you taste them, you may just find yourself making them again and again.

Extra Crispy Scallion Potato Pancakes Recipe

★★★★★

4.9 from 8 reviews

Author: Mariam
Total Time: 45 minutes

Yield: Approximately 12 pancakes 1x
Diet: Halal

Print Recipe

Description

These extra crispy scallion potato pancakes feature a perfect balance of crispy edges and tender centers, enhanced by the fresh flavor of scallions. Made with grated russet potatoes, onions, and a secret starch binder, these golden pancakes are fried to perfection in schmaltz or vegetable oil, ideal as a savory appetizer or side dish.

Ingredients

Scale

Main Ingredients

2 lbs russet potatoes (leave the skin on at least one potato)
½ medium onion (white or yellow)
½ cup scallions (thinly sliced whites and greens)

1 teaspoon diamond crystal kosher salt (use half as much of another brand)
½ teaspoon baking powder
½ teaspoon black pepper

2 large eggs

For Frying

1½ cups chicken schmaltz (or peanut/vegetable oil)

Instructions

Prep and Drain Potatoes and Onion: Line a large bowl with a clean floursack dish towel or 4 layers of cheesecloth. Grate the potatoes and onion into the center of the towel. Twist the ends tightly and wring out as much liquid as possible. Set the liquid aside to allow the starch to separate.

Combine Dry Ingredients: Transfer the grated potato and onion mixture to a bowl. Add scallions, baking powder, kosher salt, black pepper, and eggs. Mix thoroughly to combine.
Separate Starch: Let the liquid you drained from the potatoes and onions settle until the starch separates to the bottom (about 15-20 minutes). Pour off the clear liquid on the top, leaving the starchy sediment at the bottom.
Bind Mixture with Starch: Add the grated potato mixture to the bowl with the starch at the bottom and mix well. This starch acts as a natural binder, helping the pancakes hold together.

Heat Oil: In a large cast iron or heavy-bottomed skillet, heat 1½ cups of chicken schmaltz or vegetable oil to a depth of about ½ inch over medium-high heat until sizzling hot (approx. 350°F). Confirm readiness by dropping a potato shred into the oil; it should bubble instantly.
Form Pancakes: Use a ¼ or ⅓ cup measuring cup to tightly pack the potato mixture, pressing out excess liquid to form compact cakes.
Fry Pancakes: Carefully slide each packed potato cake into the hot oil. Press gently with the back of the measuring cup or a spatula to flatten into a slightly larger disc. Fry until deeply golden brown, about 4-6 minutes per side.

Drain and Keep Warm: Remove the pancakes and place them on a paper towel-lined cooling rack for 2 minutes to drain excess oil. Then transfer to a sheet pan and keep warm in a 200°F oven until ready to serve.

Notes

Leaving the skin on some potatoes adds extra texture and nutrients.
Using chicken schmaltz imparts a rich flavor but vegetable or peanut oil works well for a neutral taste.

Properly wringing out the potatoes and allowing the starch to separate is key for crispy pancakes.
Maintain oil temperature at around 350°F for even frying without greasy pancakes.
These pancakes can be kept warm in a low oven while frying the rest without losing crispness.

Serve with sour cream or applesauce for a classic accompaniment.

Prep Time: 25 minutes
Cook Time: 20 minutes

Category: Side Dish, Appetizer
Method: Frying
Cuisine: American

Nutrition

Serving Size: 1 pancake (approx. 80g)
Calories: 210 kcal
Sugar: 1.2 g

Sodium: 360 mg
Fat: 14 g
Saturated Fat: 4.5 g

Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 18 g

Fiber: 2 g
Protein: 4 g
Cholesterol: 55 mg

Keywords: potato pancakes, scallion pancakes, crispy potato fritters, fried potato cakes, savory fritters, brunch side dish