Description
Crispy and savory Potato Pancakes made with grated potatoes, onions, and a simple batter, fried to golden perfection. These classic pancakes are delicious served hot with sour cream or applesauce, perfect for a comforting breakfast or snack.
Ingredients
Scale
Potato Pancakes
- 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
To Serve (Optional)
- Sour cream
- Applesauce
Instructions
- Prepare Potatoes: After grating the potatoes, place them in a clean dish towel and squeeze out as much liquid as possible to prevent soggy pancakes.
- Mix Ingredients: In a spacious bowl, combine the grated potatoes, finely chopped onion, eggs, flour, salt, pepper, and optional chopped parsley. Mix everything thoroughly to form the batter.
- Heat Oil: In a large skillet, heat a thin layer of vegetable oil over medium-high heat to get ready for frying the pancakes.
- Fry Pancakes: Spoon a heaping tablespoon of the potato mixture into the skillet for each pancake, then flatten it gently with a spatula. Fry until each side is golden brown, 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 and keep them crispy.
- Serve: Serve the potato pancakes hot with optional sides like sour cream or applesauce for a tasty finish.
Notes
- Be sure to thoroughly squeeze the grated potatoes to remove moisture for crispier pancakes.
- Adjust salt and pepper to taste or add other herbs and spices if desired.
- Use medium-high heat to ensure pancakes cook through without burning.
- Keep cooked pancakes warm in a low oven if preparing in batches.
- These pancakes can be reheated in a skillet or oven to retain crispiness.
