Ingredients
- 2 lbs russet potatoes, peeled and grated
- 1 medium onion, grated or finely chopped
- 2 large eggs
- 1/4 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- Oil for frying (vegetable, sunflower, or canola)
- Optional: pinch of garlic powder, nutmeg, or fresh herbs (chives, parsley)
Instructions
- Peel and grate potatoes. Squeeze out excess moisture using a clean kitchen towel or cheesecloth.
- Grate onion and mix with potatoes in a large bowl.
- Stir in eggs, flour, salt, and pepper until well combined.
- Heat oil in a skillet over medium-high heat until hot.
- Drop batter by spoonfuls into skillet, flattening each portion with the back of a spoon.
- Fry 3–4 minutes per side until golden brown and crispy.
- Transfer to paper towel-lined plate. Keep warm in oven if making a large batch.
- Serve hot with applesauce, sour cream, smoked salmon, or desired toppings.
Notes
- Drain potatoes well to prevent sogginess.
- Add grated Parmesan for a richer flavor.
- Make mini pancakes for appetizers or brunch platters.
- Serve sweet with cinnamon sugar or preserves, or savory with sour cream.
- For gluten-free, substitute flour with cornstarch or potato starch.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main or Side Dish
- Method: Frying
- Cuisine: German
- Diet: Vegetarian
Nutrition
- Serving Size: 2–3 pancakes
- Calories: 240
- Sugar: 2g
- Sodium: 390mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 55mg
