Do I have to peel the potatoes?
No. I peel russets when I want the classic silky interior, but unpeeled works too. Just scrub well. The skin adds a little texture and looks rustic in a good way.
Why do my potato pancakes fall apart?
The usual culprit is excess moisture. After grating, squeeze the potatoes and onion hard in a clean towel until they are pretty dry. Also make sure you have enough binder. If the mixture still feels loose, add 1 more tablespoon flour. You can also add 1 teaspoon of beaten egg to help it hold together.
Can I make the batter ahead of time?
You can grate and squeeze the potatoes up to a few hours ahead, then keep them chilled in a bowl, tightly covered, with a paper towel on top to absorb moisture. Mix the full batter closer to cooking time for best texture. Potatoes oxidize and can turn pink or gray, but it is only cosmetic. They still cook and taste totally fine.
How spicy are these?
As written, they are medium. You get warmth, not regret. For mild, reduce cayenne to a pinch and use a mild hot sauce. For extra heat, add more cayenne or a finely minced jalapeño.
What oil is best for frying?
Use a neutral oil with a higher smoke point like canola, vegetable, avocado, or peanut oil. Olive oil can work, but it browns faster and can taste a little bitter at high heat.
Can I bake them instead of frying?
Yes, but they will be less crisp. Bake at 450°F on a well-oiled sheet pan for about 18 to 22 minutes, flipping once. For better browning, brush or spray the tops with oil.
How do I keep batches warm?
Set a wire rack on a sheet pan and keep pancakes warm in a 200°F oven while you finish frying. It keeps them crisp and lets you eat together like a civilized person. Or not. No pressure.
