If you’re looking for a dish that delivers crunch, flavor, and a bit of comfort all at once, you’ve got to try these Extra Crispy Scallion Potato Pancakes. Imagine golden, crackling edges with tender, savory potato and onion bits inside, accented by the subtle sharpness of fresh scallions. These pancakes transform humble ingredients into a show-stopping snack or side that makes every bite utterly irresistible. Whether you’re serving them for brunch, a snack, or as part of a festive meal, they’re guaranteed to steal the spotlight!

Ingredients You’ll Need

Extra Crispy Scallion Potato Pancakes Recipe - Recipe Image

Ingredients You’ll Need

The magic of Extra Crispy Scallion Potato Pancakes starts with simple ingredients, each playing a vital role. Every component adds to the texture, taste, or aroma of the pancakes, creating a balanced and mouthwatering experience that’s hard to forget.

Russet potatoes (2 lbs): Starchy potatoes provide the perfect fluffy yet sturdy base for crispy edges; leaving skin on one potato adds rustic texture and flavor.
Medium onion (½): Adds sweetness and moisture, balancing the savory notes with subtle fragrance.
Scallions (½ cup): Thinly sliced for fresh oniony brightness distributed throughout each bite.
Diamond crystal kosher salt (1 tsp): Brings out natural potato flavors without overpowering the other ingredients.
Baking powder (½ tsp): Helps produce extra lightness in the pancake without heaviness.
Black pepper (½ tsp): Adds a mild warmth that complements the scallions beautifully.
Large eggs (2): Acts as a binder to hold all the grated goodies together for perfect pancake shape.
Chicken schmaltz or oil (1½ cups): Essential for frying, schmaltz adds a rich, savory dimension, though peanut or vegetable oils work well for a lighter finish.

How to Make Extra Crispy Scallion Potato Pancakes

Step 1: Prep and Drain the Potatoes and Onion

Start by grating your potatoes and onion right into a clean floursack towel or a thick cheesecloth. This trick is crucial because wringing out as much moisture as possible prevents soggy pancakes. Don’t throw away the liquid just yet—it contains starch that will give the pancakes a wonderful binding texture.

Step 2: Combine the Ingredients

Transfer your grated mixture to a bowl and stir in the scallions, baking powder, salt, pepper, and eggs. This combination will bring vibrant flavor and structure to your pancakes, setting the stage for that perfect bite.

Step 3: Separate and Add Potato Starch

Allow the liquid you squeezed out to sit so starch settles to the bottom. Pour off the watery layer on top carefully, then mix the thick starch with your potato mixture. This step works wonders in holding everything together without adding heaviness.

Step 4: Heat the Schmaltz or Oil

Use a cast iron pan or heavy skillet and heat schmaltz or oil until sizzle-ready—about 350°F. You’ll know it’s hot enough when a small potato shred dropped in bubbles energetically. This high temperature is necessary to get those extra crispy edges you’re aiming for.

Step 5: Form and Fry the Pancakes

Pack the potato batter tightly into a measuring cup—either ¼ or ⅓ cup—and carefully slide it into the hot oil. Flatten gently with the back of the cup or spatula, then fry until deep golden brown and crisp, about 4 to 6 minutes per side. Patience here pays off tremendously.

Step 6: Keep Warm and Serve

Once cooked, place the pancakes on a paper towel-lined rack for a brief rest before transferring them to a warm oven. Keeping them warm ensures they stay crispy and inviting until you’re ready to enjoy.

How to Serve Extra Crispy Scallion Potato Pancakes

Garnishes

A dollop of sour cream or crème fraîche sprinkled with fresh herbs like parsley or chives elevates the pancakes beautifully. For an extra touch of zest, a sprinkle of flaky sea salt just before serving brings all the flavors to life.

Side Dishes

These pancakes pair wonderfully with smoked salmon and a fresh cucumber salad for an elegant plate. Alternatively, serve alongside creamy applesauce or a tangy yogurt dip for a comforting and classic combo that friends and family will adore.

Creative Ways to Present

Try stacking the pancakes with layers of melted cheese and crispy bacon between, then securing with a toothpick for a fun appetizer twist. They also make great bite-sized hors d’oeuvres if cut into smaller rounds and topped with savory spreads or pickled vegetables.

Make Ahead and Storage

Storing Leftovers

If you have any leftover Extra Crispy Scallion Potato Pancakes, just let them cool completely, then store them in an airtight container in the refrigerator. They’ll stay tasty and ready to reheat for up to three days.

Freezing

These pancakes freeze wonderfully. Flash freeze them on a baking sheet before transferring to a freezer-safe bag to prevent sticking. Frozen pancakes can be kept for up to two months and make for a quick and satisfying snack anytime.

Reheating

To bring back their crispiness, reheat pancakes in a hot skillet with a tiny bit of oil or directly on a baking sheet in a 400°F oven until warmed through and crisp again. Avoid microwaves if you want to maintain their delightful texture.

FAQs

Can I use different types of potatoes for these pancakes?

Russet potatoes are the best choice because of their high starch content, which helps achieve crispiness. Waxy potatoes like red or new potatoes can make pancakes a bit denser and less crisp.

Is it necessary to use schmaltz for frying?

Not at all! Schmaltz adds a rich, savory note, but you can substitute peanut or vegetable oil for a lighter flavor and still get fantastic crispiness.

Why do I have to wring out the potatoes and onions?

Removing excess moisture prevents soggy pancakes and helps achieve that coveted crunchy texture. Plus, the separated starch strengthens the batter, so don’t skip this step.

Can I make these pancakes gluten-free?

Yes! This recipe doesn’t call for flour, so it’s naturally gluten-free. Just double-check that your baking powder is gluten-free to be safe.

What’s the best way to store leftover pancakes?

Cool them completely and store in an airtight container in the fridge for up to three days, or freeze for longer storage. Reheat in a skillet or oven for the best texture.

Final Thoughts

Making Extra Crispy Scallion Potato Pancakes at home is such a joy — the process is straightforward, and the result is a golden, crunchy delight that’s hard not to love. Whether you’re serving them up for a special breakfast or as a showy side dish, they’re sure to impress. Go ahead and try this beloved recipe; your taste buds will thank you!

Extra Crispy Scallion Potato Pancakes Recipe

★★★★★

5.2 from 27 reviews

Author: lilan
Total Time: 35 minutes
Yield: 12 medium-sized pancakes 1x
Diet: Halal

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Description

Extra crispy scallion potato pancakes made with grated russet potatoes, scallions, and a perfect blend of seasonings. These golden-brown pancakes are fried to perfection in chicken schmaltz or oil, resulting in a crunchy exterior and tender inside—ideal for breakfast, brunch, or as a savory snack.

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 if using another brand)
½ teaspoon baking powder
½ teaspoon black pepper
2 large eggs
1½ cups chicken schmaltz (or peanut/vegetable oil for frying)

Instructions

Prepare the potatoes and onion: Line a large bowl with a clean floursack style dish towel or 4 layers of cheesecloth. Grate the potatoes and onion directly into the center of the towel. Twist the towel ends tightly to wring out as much liquid as possible. Set this liquid aside to allow the starch to separate—it will be used later in the recipe.
Mix the potato mixture: Transfer the grated potato and onion to a large bowl. Add the scallions, baking powder, kosher salt, black pepper, and eggs. Mix thoroughly until all ingredients are combined.
Separate the starch: Allow the liquid separated from the potatoes and onions to sit undisturbed until you see a layer of clear liquid on top and a white starch layer at the bottom. Carefully pour off the top liquid, leaving the starch layer at the bottom. If needed, let it rest an additional 15-20 minutes for full separation.
Combine starch and potato mixture: Add the reserved starch from the bottom of the liquid bowl back into the potato mixture. Mix gently but thoroughly to bind the batter together for better texture and crispiness.
Heat the oil: In a large cast iron or heavy-bottomed skillet, heat 1½ cups of chicken schmaltz or vegetable oil over medium-high heat until it reaches about 350°F. You can test by dropping a small shred of potato in the oil; if it bubbles immediately, the oil is ready.
Shape the pancakes: Using a ¼ or ⅓ cup measuring cup, tightly pack the potato mixture, pressing out any excess liquid to ensure firmness.
Fry the pancakes: Carefully drop the packed mixture into the hot oil. Use the back of the measuring cup or a spatula to flatten each into a disc slightly larger than the cup size.
Cook until golden and crispy: Fry the pancakes for 4-6 minutes on each side, until they develop a deep golden-brown color and crisp texture. Remove the cooked pancakes and place them on a paper towel-lined cooling rack for 2 minutes to drain excess oil.
Keep warm and serve: Transfer the drained pancakes to a sheet pan and keep warm in a 200°F oven until ready to serve. Enjoy with your favorite toppings or dipping sauces.

Notes

Leaving skin on one potato adds texture and flavor but can be omitted for a smoother pancake.
Using chicken schmaltz adds richness, but peanut or vegetable oil are good alternatives for frying.
Be sure to wring out as much liquid as possible from grated potatoes to achieve extra crispiness.
Allowing starch to separate and adding it back into the mixture acts as a natural binder, improving pancake texture.
Monitor oil temperature carefully to avoid greasy or undercooked pancakes.
These pancakes are best served immediately but can be kept warm in a low oven for up to 30 minutes.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Breakfast, Brunch, Snack
Method: Frying
Cuisine: American, Jewish