Choose the Right Potatoes – Use starchy potatoes like Russets for crispier pancakes, as they contain less moisture and more starch.
Grate and Drain Well – Grate potatoes finely and squeeze out excess moisture using a cheesecloth or paper towel to prevent sogginess.
Use a Binding Agent – Eggs and a little flour or cornstarch help hold the pancakes together while maintaining crispness.
Season Smartly – Salt, pepper, and optional additions like garlic or onion powder enhance flavor without overpowering.
Oil Choice Matters – Use a high-smoke-point oil like vegetable, canola, or clarified butter (ghee) for even frying and a golden crust.
Preheat the Pan Properly – A hot pan ensures immediate crisping; medium-high heat prevents burning while achieving a golden-brown finish.
Keep Them Thin – Flatten pancakes to an even thickness for uniform crispiness without a mushy center.
Don’t Overcrowd the Pan – Fry in batches to maintain the oil temperature and allow even cooking.