Description
Crispy and savory potato pancakes made from grated potatoes, onion, and eggs, fried to golden perfection. These traditional pancakes are perfect for a comforting breakfast, lunch, or dinner, and 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
- ¼ cup all-purpose flour
- ½ tsp salt
- ¼ tsp black pepper
- Optional: Fresh parsley, chopped
For Frying
- Vegetable oil for frying
Serving Suggestions
- Optional: Sour cream or applesauce
Instructions
- Remove excess moisture: After grating the potatoes, place them in a clean dish towel and squeeze out as much liquid as possible to ensure the pancakes turn out crispy.
- Mix ingredients: In a spacious bowl, combine the grated potatoes, finely chopped onion, eggs, flour, salt, pepper, and optional fresh parsley. Mix thoroughly to create a uniform batter.
- Heat the oil: In a large skillet, heat a thin layer of vegetable oil over medium-high heat until hot but not smoking.
- Form and fry pancakes: Spoon a heaping tablespoon of the potato mixture into the skillet for each pancake. Flatten gently with a spatula to form round patties. Fry each side for about 3-4 minutes until golden brown and crispy.
- Drain excess oil: Transfer the cooked pancakes to a plate lined with paper towels to absorb any excess oil and maintain crispiness.
- Serve: Serve the potato pancakes hot, optionally accompanied by sour cream or applesauce for a classic pairing.
Notes
- Make sure to squeeze out as much moisture from the grated potatoes as possible to prevent soggy pancakes.
- You can substitute all-purpose flour with gluten-free flour if needed.
- Fresh herbs like parsley or chives add flavor but can be omitted if preferred.
- Use a non-stick skillet or well-seasoned cast-iron pan for even frying.
- These pancakes can be kept warm in a low oven (about 200°F) while frying the remaining batter.
