If you’re craving something crispy on the outside, tender on the inside, and packed with comforting flavors, this Crispy Potato Pancakes with Chives and Sour Cream Recipe is your new best friend in the kitchen. With a simple mix of mashed potatoes, fresh chives, and a touch of seasoning, these golden delights are easy to whip up and impossible to resist. Whether it’s a cozy breakfast, a satisfying side, or a snack, these pancakes bring that perfect balance of crispiness and creaminess that will have everyone asking for seconds.
Ingredients You’ll Need
The magic of this recipe lies in its simplicity. Each ingredient plays a vital role, enhancing the texture, flavor, and overall charm of your Crispy Potato Pancakes with Chives and Sour Cream Recipe.
- 2 cups mashed potatoes: The creamy base that ensures tenderness inside your pancakes.
- ¾ cup all-purpose flour: The key binder that helps hold everything together for that perfect crisp.
- ¼ cup chopped chives: Adds a fresh, mild onion flavor and a vibrant touch of green.
- ½ teaspoon kosher salt: Elevates all the flavors naturally.
- ¼ teaspoon ground black pepper: Offers a gentle kick of warmth for depth.
- 1 large egg: Acts as a natural emulsifier for better structure.
- 1 cup vegetable oil: Essential for frying to golden perfection.
- Sour cream (optional): The classic cool and tangy companion to each crispy bite.
How to Make Crispy Potato Pancakes with Chives and Sour Cream Recipe
Step 1: Mix the Ingredients
Start by combining your mashed potatoes, flour, chopped chives, kosher salt, freshly ground black pepper, and the egg in a large bowl. Mixing these ingredients thoroughly ensures every bite is packed with flavor and the perfect consistency for forming the pancakes.
Step 2: Form the Pancakes
Grab about 3 to 4 tablespoons of the potato mixture in your hands, then sprinkle with a generous amount of flour. Toss it back and forth gently in your palms to create a cohesive ball. This step helps create a crisp crust when frying.
Step 3: Shape and Prepare for Frying
Flatten the potato ball into a patty shape and place it on a parchment-lined baking sheet. Repeat this process with the remaining mixture to prepare all your pancakes before heading to the stove.
Step 4: Heat the Oil
Warm your vegetable oil in a large skillet over medium heat. The right oil temperature is crucial here—it needs to be hot enough to create that irresistible golden crust without burning.
Step 5: Fry to Golden Perfection
Carefully add your potato cakes to the skillet and fry them for a few minutes on each side. You’re looking for a beautiful golden brown color and a crispy exterior while keeping the inside soft and flavorful.
Step 6: Drain and Finish
Once cooked, transfer the pancakes to a plate lined with paper towels. This will help soak up any excess oil so every bite stays delightfully crisp without being greasy.
How to Serve Crispy Potato Pancakes with Chives and Sour Cream Recipe
Garnishes
The finishing touch is simple but makes a world of difference. Sprinkle extra freshly chopped chives over your pancakes and offer a generous dollop of sour cream on the side. The bright herbiness and cool creaminess perfectly complement the pancakes’ warm, crispy texture.
Side Dishes
Enhance your meal by serving these pancakes alongside fresh greens or a tangy cucumber salad to add a refreshing contrast. For a heartier plate, they pair wonderfully with smoked salmon, scrambled eggs, or even a warm bowl of borscht for a traditional feel.
Creative Ways to Present
Try stacking a few pancakes with layers of sour cream and a sprinkle of chives for an elegant appetizer look. Or experiment by topping each pancake with sautéed mushrooms or a poached egg to turn them into a stunning brunch centerpiece.
Make Ahead and Storage
Storing Leftovers
Leftover crispy potato pancakes are a little treasure. Place them in an airtight container and refrigerate for up to three days. Keep some parchment paper between layers to prevent sticking and maintain their texture.
Freezing
To enjoy these pancakes any time, freeze them on a baking sheet first until solid. Then transfer to a freezer-safe bag or container. They’ll keep well for up to two months, saving you handy comfort food for busy days.
Reheating
For best results, reheat frozen or refrigerated pancakes in a hot skillet with a touch of oil until heated through and crispy again. Avoid the microwave if you want to retain that signature crunchiness that makes this Crispy Potato Pancakes with Chives and Sour Cream Recipe so irresistible.
FAQs
Can I use raw potatoes instead of mashed?
While some recipes call for raw grated potatoes, this Crispy Potato Pancakes with Chives and Sour Cream Recipe works beautifully with mashed potatoes, delivering a softer interior and smoother texture. Use leftover mashed potatoes for a quick version.
What if I don’t have chives?
If you don’t have chives on hand, green onions or scallions make excellent substitutes. They provide a similar mild onion flavor that complements the pancakes perfectly.
Is sour cream mandatory?
Sour cream is the traditional and classic accompaniment, adding a cool, tangy contrast. However, you can also experiment with Greek yogurt or applesauce for a different twist.
How do I make the pancakes extra crispy?
Ensuring your oil is hot enough and not overcrowding the skillet are key tips for crispiness. Also, tossing your potato mixture in a little extra flour before frying helps develop that beautiful golden crust.
Can I add other herbs or spices?
Absolutely! Fresh dill, parsley, or even a pinch of smoked paprika can elevate the flavor profile in unique ways. Just be sure to keep the balance so the potatoes shine through.
Final Thoughts
Trust me, once you try this Crispy Potato Pancakes with Chives and Sour Cream Recipe, it will become a beloved favorite in your recipe collection. The combination of crispy edges, soft centers, fresh herbs, and cooling sour cream is comfort food at its finest. So gather your ingredients and start frying up some happiness – your taste buds will thank you.
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Crispy Potato Pancakes with Chives and Sour Cream Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8 potato pancakes
- Category: Side Dish
- Method: Frying
- Cuisine: American
Description
Crispy and golden potato pancakes made from creamy mashed potatoes, flour, and fresh chives, pan-fried to perfection. These versatile pancakes serve wonderfully as a snack, side dish, or appetizer, especially when topped with a dollop of sour cream and extra chives.
Ingredients
Potato Pancakes
- 2 cups mashed potatoes
- ¾ cup all-purpose flour (plus more for tossing)
- ¼ cup chopped chives (or green onion, plus more for topping)
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 large egg
- 1 cup vegetable oil (for frying)
For Serving (Optional)
- Sour cream
Instructions
- Mix Ingredients: In a large bowl, combine the mashed potatoes, all-purpose flour, chopped green onions (or chives), kosher salt, ground black pepper, and the egg. Stir well until all ingredients are fully incorporated and form a sticky batter.
- Portion Mixture: Scoop 3 to 4 tablespoons of the potato mixture into your hands and sprinkle generously with additional flour. This helps prevent sticking and makes shaping easier.
- Form Patties: Gently toss the floured mixture between your palms to form a compact ball, then flatten it into a patty shape about half an inch thick.
- Prepare Pancakes: Place the formed patties on a baking sheet lined with parchment paper. Repeat the shaping process for the remaining potato mixture to make about 8 cakes.
- Heat Oil: In a large skillet, heat 1 cup of vegetable oil over medium heat until shimmering but not smoking, which ensures a crispy exterior without burning.
- Fry Pancakes: Carefully add the potato pancakes to the hot skillet in batches without crowding. Fry each side for about 2 to 3 minutes or until both sides are golden brown and crispy.
- Drain Pancakes: Remove the cooked pancakes and transfer them to a plate lined with paper towels to absorb excess oil.
- Serve: Sprinkle the pancakes with extra chopped chives and serve warm with a side of sour cream if desired for a tangy, creamy contrast.
Notes
- If using leftover mashed potatoes, ensure they are well seasoned prior to mixing.
- For crispier pancakes, squeeze out excess moisture from the mashed potatoes before mixing.
- Adjust heat as needed during frying to prevent burning and ensure even cooking.
- These pancakes can be reheated in a skillet or oven for best texture retention.
- To make the recipe gluten-free, substitute all-purpose flour with a gluten-free flour blend.
- Chives can be substituted with green onions or fresh parsley for flavor variation.
