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
Nutrition
- Serving Size: 2 pancakes (approx. 150g)
- Calories: 320
- Sugar: 2g
- Sodium: 380mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 90mg
Keywords: potato pancakes, scallion pancakes, crispy potato fritters, latkes, fried potato cakes, brunch recipes
