Discover a quick and easy 4 ingredient potato pancake recipe. Perfect for both novice and experienced cooks, these pancakes are crispy outside, fluffy inside, and full of flavor.
Boil the potatoes, peel them, and let them cool thoroughly.
Mash the potatoes and add the eggs, Parmesan cheese, and salt, then mix well.
4 Potatoes, 2 Eggs, ¼ cup Parmesan, salt
Add the flour and mix again, then shape the pancakes.
½ cup Self-rising flour
Fry them in a pan with a bit of oil.
1 teaspoon Vegetable Oil
Serve hot.
Quick Note
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Notes
While russet and Yukon Gold potatoes are recommended, feel free to experiment with other varieties like red or fingerling potatoes. Keep in mind that the texture may vary slightly depending on the type you choose.
Get creative with your seasonings! Add fresh herbs like chives or rosemary, or spice it up with a pinch of cayenne pepper for extra flavor.
Achieving that crispy exterior is all about proper grating and squeezing. Make sure to thoroughly remove excess moisture from the grated potatoes by squeezing them in a kitchen towel.
Got leftovers? Freeze them! Allow the pancakes to cool, then freeze them with parchment paper between each layer in an airtight container. Reheat in a preheated oven at 350°F (175°C) until heated through or use a toaster for a quick and crispy revival.
If you're a fan of heat, add your favorite spicy elements to the batter or serve with a spicy dipping sauce for an extra kick.