Choose the Right Potatoes – Use starchy potatoes like Russets for a crispier texture. Waxy potatoes can make pancakes too soft.
Grate, Don’t Mash – Grate potatoes finely for the best texture. Use a box grater or food processor for speed and consistency.
Remove Excess Moisture – After grating, squeeze out as much water as possible using a kitchen towel or cheesecloth. This prevents sogginess.
Use the Right Binder – Eggs and a little flour (or matzo meal) help hold the pancakes together. Too much flour can make them doughy.
Season Well – Salt, pepper, and a little onion or garlic enhance flavor. A pinch of baking powder can add lightness.
Use Hot Oil – Fry in a neutral oil (like canola or vegetable) at around 350°F (175°C). If the oil is too cold, pancakes absorb too much fat.
Keep Them Thin – Flatten the batter to ensure even cooking and crisp edges. Thick pancakes can be raw inside.
Don’t Overcrowd the Pan – Cook in small batches to maintain even frying and crispness.