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