Description
This easy and delicious potato pancake recipe offers a crispy, golden exterior with a tender, flavorful inside. Perfect for breakfast, brunch, or a comforting side dish, these pancakes combine grated potatoes, onions, and simple seasonings, pan-fried to perfection. Simple to make and sure to please, they bring classic comfort food to your table.
Ingredients
Potato Pancake Ingredients
- 4 large russet potatoes, peeled and grated
- 1 medium onion, grated
- 2 large eggs
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Vegetable oil, for frying (about 1/4 cup)
Instructions
- Prepare the Potatoes and Onion: Peel the potatoes and grate them using a box grater or food processor. Grate the onion as well. Place the grated potatoes in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible to ensure crispy pancakes.
- Combine Ingredients: In a large mixing bowl, combine the grated potatoes and onion. Add in the eggs, flour, salt, and pepper. Mix everything thoroughly until you have an even batter.
- Heat the Oil: Pour about 2 tablespoons of vegetable oil into a large skillet and heat over medium-high heat until shimmering but not smoking.
- Form and Fry Pancakes: Scoop about 1/4 cup of the potato mixture and shape it into a pancake with your hands. Carefully place it into the hot skillet. Fry each side for about 3-4 minutes or until golden brown and crispy.
- Drain and Serve: Remove the pancakes from the skillet and drain on a paper towel-lined plate to remove excess oil. Serve hot with sour cream or applesauce if desired.
Notes
- Be sure to squeeze out excess liquid from the grated potatoes to avoid soggy pancakes.
- You can substitute all-purpose flour with gluten-free flour for a gluten-free version.
- Use oil with a high smoke point like vegetable or canola oil for frying.
- For extra crispiness, fry pancakes in batches without overcrowding the pan.
