Description
Crispy and golden potato pancakes made from grated potatoes mixed with onion, eggs, and flour, fried to perfection. Perfect as a savory snack or side dish, served hot with sour cream or applesauce.
Ingredients
Scale
Main Ingredients
- 4 large potatoes, peeled and grated
- 1 small onion, finely chopped
- 2 eggs
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: Fresh herbs like parsley, chopped
- Vegetable oil for frying
- Optional: Sour cream or applesauce for serving
Instructions
- Drain the Potatoes: Place the grated potatoes in a clean dish towel and squeeze out as much excess liquid as possible to ensure crispy pancakes.
- Mix the Ingredients: In a large bowl, combine the drained grated potatoes, finely chopped onion, eggs, all-purpose flour, salt, pepper, and chopped herbs if using. Mix well until evenly incorporated.
- Heat the Oil: Heat a thin layer of vegetable oil in a skillet over medium-high heat, ensuring it is hot enough for frying but not smoking.
- Form and Fry the Pancakes: Scoop a heaping tablespoon of the potato mixture into the skillet and flatten it gently with a spatula to form pancakes. Fry for 3 to 4 minutes on each side until they turn golden brown and crispy.
- 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 with sour cream or applesauce for dipping or topping.
Notes
- Make sure to squeeze out as much liquid from the grated potatoes as possible to avoid soggy pancakes.
- For extra flavor, fresh parsley or other herbs can be added to the batter.
- Use a non-stick skillet or cast iron pan for best frying results.
- These pancakes are best served immediately while still hot and crispy.
