A delightful twist on classic potato pancakes, these crispy delights are infused with fresh herbs for an elevated flavor.
Grate the russet potatoes using the coarse side of a grater.
Grating the potatoes coarsely ensures a crispy texture.
Place the grated potatoes in a bowl of cold water and let them soak for 30 minutes.
Soaking removes excess starch, making the pancakes crispier.
Drain the potatoes and squeeze out as much water as possible using your hands.
Dry potatoes are key to achieving a crispy pancake.
Combine the potatoes, egg, flour, seasoned salt, black pepper, green onions, and parsley in a mixing bowl.
Mix gently to avoid breaking the potato strands.
Heat a skillet over medium heat and add enough vegetable oil to coat the bottom.
Ensure the oil is hot before adding the mixture for best results.
Scoop a heaping tablespoon of the potato mixture into the skillet and flatten slightly with a fork.
Flattening helps the pancakes cook evenly.
Cook each pancake until golden and crispy on both sides, about 3-4 minutes per side.
Flip carefully to avoid breaking the pancakes.
Repeat with the remaining mixture, adding more oil as needed.
Avoid overcrowding the skillet to maintain the oil temperature.
Serve the pancakes warm with your favorite toppings, such as sour cream or applesauce.
Garnish with extra parsley for a fresh touch.
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