Description
Delicious and crispy potato pancakes made from fresh grated potatoes and onions, perfect for any meal.
Ingredients
Scale
- 2 pounds Russet potatoes
- 1 medium Yellow onion
- 2 large Eggs
- 3 tablespoons All-purpose flour
- 1 teaspoon Salt
- 1/2 teaspoon Ground black pepper
- 1/2 cup Canola oil (or sunflower oil for frying)
- 2 tablespoons Fresh chives or parsley (optional garnish)
Instructions
- Peel and grate the potatoes and onion using a box grater or food processor.
- Transfer the grated mixture to cheesecloth or a clean kitchen towel, and squeeze out as much moisture as possible.
- In a mixing bowl, combine the drained potato mixture with eggs, flour, salt, and pepper. Mix well until evenly blended.
- Heat canola oil in a large skillet over medium-high heat until shimmering.
- Drop spoonfuls of the potato mixture into the skillet and flatten gently with a spatula.
- Fry each pancake for 3–4 minutes per side until golden brown and crispy.
- Remove from skillet and place on a paper towel-lined plate to drain excess oil.
- Serve hot with sour cream, applesauce, or your favorite toppings. Garnish with fresh herbs if desired.
Notes
- For a healthier option, you can bake the pancakes instead of frying.
- Ensure you squeeze out as much moisture as possible for crispy pancakes.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes