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Potato pancakes in the oven

Author
Cookinero 14 Jan 2023
21720
Potato pancakes in the oven

Why cook potato pancakes in the oven, you ask ... We answer: so that they become even tastier! Moreover, in this recipe, we suggest baking potato pancakes in the oven in combination with onions, previously fried with lard. The very process of their preparation is also slightly different from the traditional one: curdled milk or kefir is added to the potato mass. And if you want to make the taste of products even more expressive, replace wheat flour with rye! It will turn out unusual, but very tasty. And remember that potato pancakes must be eaten exceptionally hot, so immediately after the oven, arrange them on plates and serve immediately!

How to cook Potato pancakes in the oven

Step 1

Potato pancakes in the oven

Prepare potatoes for potato pancakes. Peel the tubers and wash thoroughly. Grate the potatoes into a large bowl on a fine grater. Squeeze out excess liquid.

Step 2

Potato pancakes in the oven

Add yogurt or kefir to the potato mass for potato pancakes. Mix thoroughly. Add flour, salt and pepper to taste. Stir again.

Step 3

Potato pancakes in the oven

Pour vegetable oil into a large skillet and heat. Spread the previously prepared mass for potato pancakes with a tablespoon and fry until golden brown on one side.

Step 4

Potato pancakes in the oven

Turn potato pancakes over and fry over medium heat on the other side. Put on a plate. In the same way, prepare potato pancakes from the remaining mass.

Step 5

Potato pancakes in the oven

Cut the salo into small cubes. Peel the onion and chop finely. Put in a dry frying pan and, stirring, fry everything together until golden brown.

Step 6

Potato pancakes in the oven

Heat the oven to 130°C. Place potato pancakes in a large form, laying lard with onions. Bake for 5-10 minutes. On the table can be served with sour cream or cranberry jelly.

Potato pancakes in the oven - FAQ About Ingredients, Baking Time and Storage

Yes, you can use different types of potatoes. Russet potatoes work well because of their high starch content, which helps bind the pancakes. Yukon Gold potatoes will give a slightly creamier texture and a slightly sweeter flavor. Just adjust the amount of flour as needed depending on the moisture content of the potatoes you use.
If you don't have yogurt or kefir, you can use sour cream, buttermilk, or even applesauce as a substitute. These will all add moisture and a bit of tang to the potato pancakes. If using applesauce omit 1 tbsp of flour for a drier mixture.
Leftover potato pancakes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or a skillet for the best texture.
Yes, potato pancakes freeze well. Let them cool completely, then place them in a single layer on a baking sheet and freeze. Once frozen, transfer them to a freezer bag or container. Reheat in the oven or a skillet, no need to thaw before reheating.
Yes, simply omit the salo (lard) and onions topping. You can enjoy the pancakes with sour cream, applesauce, or any other vegetarian-friendly topping you prefer.
Besides sour cream and cranberry jelly, consider serving them with applesauce, a fried egg, smoked salmon, or a dollop of plain yogurt with fresh herbs.
To achieve crispier potato pancakes, ensure the oven is preheated to the correct temperature. Also, avoid overcrowding the baking sheet. A quick broil (watch closely!) after baking can also help crisp them up.

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