Description
Crispy and golden Potato Pancakes made with grated potatoes, onions, and a simple batter, pan-fried to perfection. These savory pancakes are perfect for breakfast, brunch, or as a delicious side dish 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 like parsley, chopped
- Vegetable oil for frying
- Optional: Serve with sour cream or applesauce
Instructions
- Drain the Potatoes: After grating the potatoes, place them in a clean dish towel and squeeze out as much liquid as possible to prevent sogginess and help the pancakes hold together.
- Mix Ingredients: In a spacious bowl, combine the grated potatoes, finely chopped onion, eggs, all-purpose flour, salt, black pepper, and optional chopped fresh herbs. Mix everything thoroughly to create a consistent batter.
- Heat the Oil: In a large skillet, heat a thin layer of vegetable oil over medium-high heat until hot but not smoking, ready for frying the pancakes.
- Form and Fry Pancakes: Spoon a heaping tablespoon of the potato mixture into the skillet per pancake. Use a spatula to flatten each one slightly for even cooking. Fry each side for about 3-4 minutes until both sides are golden brown and crispy.
- Drain Excess Oil: Once cooked, transfer the pancakes onto a plate lined with paper towels to absorb any excess oil, keeping them crisp yet light.
- Serve: Serve the potato pancakes hot, optionally with sour cream or applesauce for added flavor and moisture.
Notes
- Removing excess moisture from potatoes is crucial for crispy pancakes.
- Use a non-stick skillet or well-seasoned pan to avoid sticking.
- Adjust salt and pepper to taste or add other spices like paprika for variation.
- Fresh herbs such as parsley add bright flavor but can be omitted if unavailable.
- Serve immediately for best texture, or keep warm in a low oven.
