Description
Crispy and golden potato pancakes made from grated potatoes, onions, and eggs, lightly seasoned and pan-fried to perfection. These versatile pancakes are perfect for brunch or as a side dish and can be served with sour cream or applesauce.
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 herbs (e.g., parsley), chopped
- Vegetable oil for frying
- Optional: Serve with sour cream or applesauce
Instructions
- Prepare the potatoes: Squeeze out as much liquid as possible from the grated potatoes using a clean dish towel to ensure crispy pancakes.
- Mix the batter: In a spacious bowl, combine the grated potatoes, chopped onion, eggs, flour, salt, pepper, and optional herbs. Mix thoroughly until evenly combined.
- Heat the oil: In a large skillet, heat a thin layer of vegetable oil over medium-high heat, preparing it for frying.
- Cook the pancakes: Spoon a heaping tablespoon of the potato mixture into the skillet for each pancake. Flatten it gently with a spatula and fry until both sides are golden brown and crisp, about 3-4 minutes per side.
- Drain excess oil: Transfer the cooked pancakes to a plate lined with paper towels to absorb any excess oil.
- Serve: Serve the potato pancakes hot, optionally accompanied by sour cream or applesauce for added flavor.
Notes
- Squeezing out excess moisture from the potatoes is essential for crispy pancakes.
- Adjust the seasoning to taste; fresh herbs like parsley or chives add bright flavor.
- Use medium-high heat to cook evenly without burning.
- These pancakes can be kept warm in a low oven while frying the rest.
- Leftovers can be reheated in a skillet or oven to maintain crispiness.