Description
These classic Potato Pancakes are crispy on the outside and tender on the inside, made from grated potatoes and onions mixed with eggs and flour, then pan-fried to golden perfection. Perfect as a comforting side dish or appetizer, they can be served with sour cream or applesauce for added flavor.
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
Cooking
- Vegetable oil for frying
Serving
- Optional: sour cream or applesauce for serving
Instructions
- Drain the Potatoes: Place the grated potatoes in a clean dish towel and squeeze out as much excess liquid as possible to prevent soggy pancakes.
- Mix the Ingredients: In a large bowl, combine the drained grated potatoes, finely chopped onion, eggs, flour, salt, black pepper, and chopped fresh herbs if using. Mix well until fully incorporated.
- Heat the Oil: Pour a thin layer of vegetable oil into a skillet and heat it over medium-high heat until shimmering but not smoking.
- Form and Fry the Pancakes: Scoop a heaping tablespoon of the potato mixture into the hot skillet and flatten it gently with a spatula to form a pancake. Fry each side for 3-4 minutes, or until golden brown and crispy.
- Drain: Remove the cooked pancakes from the skillet and place them on a paper towel-lined plate to drain off any excess oil.
- Serve: Serve the potato pancakes hot, accompanied by sour cream or applesauce as desired.
Notes
- For extra crispiness, squeeze out as much moisture from the potatoes as possible.
- You can substitute all-purpose flour with gluten-free flour to make the recipe gluten-free.
- Fresh herbs like chives or dill can also be added for additional flavor.
- Use a non-stick skillet for easier frying and flipping.
- Leftover pancakes reheat well in a skillet or oven to restore crispiness.
