Description
Crispy, golden potato pancakes made with grated potatoes, onions, and a simple batter of eggs and flour. These savory pancakes are pan-fried to perfection and served hot with traditional accompaniments like sour cream or applesauce, making a delicious and comforting dish perfect for breakfast, lunch, or dinner.
Ingredients
Scale
Main Ingredients
- 4 large potatoes, peeled and grated
- 1 small onion, finely chopped
- 2 eggs
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: Fresh herbs like parsley, chopped
For Frying and Serving
- Vegetable oil for frying
- Optional: Sour cream or applesauce for serving
Instructions
- Drain the Potatoes: Place the grated potatoes in a clean dish towel or cheesecloth and squeeze out as much excess liquid as possible to ensure your pancakes get crispy and not soggy.
- Mix the Ingredients: In a large bowl, combine the squeezed potatoes, finely chopped onion, eggs, flour, salt, black pepper, and chopped fresh herbs if using. Mix everything thoroughly until well combined.
- Heat the Oil: Pour a thin layer of vegetable oil into a skillet and heat it over medium-high heat until hot but not smoking, ready for frying.
- Form and Fry the Pancakes: Using a heaping tablespoon, scoop the potato mixture into the skillet, flatten slightly with a spatula to form a pancake shape. Fry for 3-4 minutes on each side, or until the pancakes are golden brown and crispy.
- Drain: Transfer cooked pancakes to a plate lined with paper towels to drain any excess oil and keep them crisp.
- Serve: Serve the potato pancakes hot with your choice of sour cream or applesauce as traditional accompaniments for a delicious meal.
Notes
- Be sure to squeeze out as much moisture as possible from the grated potatoes to achieve a crispy texture.
- Adjust seasoning according to taste; adding fresh herbs like parsley adds more flavor.
- Keep cooked pancakes warm in a low oven while frying the rest.
- These potato pancakes can easily be doubled or halved depending on serving needs.
- Can be made ahead and reheated in a skillet or oven for convenience.
