Crispy and wholesome: The art of baked potato pancakes
Baked potato pancakes may not be very popular, but they are worth trying because they are delicious and easy to digest. They contain significantly less fat than the fried version, so they do not cause stomach issues after eating. If you worry they won't be crispy, try the trick of turning the pancakes during baking.
Baked pancakes from raw potatoes
You don't have to cook potatoes to make pancakes for dinner in the oven. You can successfully use a classic potato pancake recipe for this dish. Type B or Type C potatoes will work well for this, as they have a higher starch content and will be less watery.
How to make crispy baked potato pancakes?
The potato pancakes bake for about 30 minutes. To make them crispy, turn them over with a spatula after 20 minutes, and then brush them with rapeseed oil using a silicone brush. For the last 10 minutes, change the oven setting from top-bottom to fan-assisted baking. If possible, you can turn on the grilling option for the last 2-3 minutes.
Ingredients:
- 900 grams of potatoes,
- 1 onion,
- 1 egg,
- 2 tablespoons of flour,
- salt and pepper to taste.
Instructions:
- Peel the potatoes, wash them, and grate them on a fine grater. Squeeze out the excess water.
- Add finely chopped onion, egg, flour, a pinch of salt, and pepper. Mix everything together. If the batter is watery, add another tablespoon of flour.
- Preheat the oven to 200 degrees Celsius. Line a large flat baking tray with baking paper.
- Spoon the batter onto the tray, keeping some distance so they don't stick together.
- Bake for 30 minutes, turning the pancakes over after 20 minutes.
