Potato Pancakes
Golden, crispy, and comforting, these homemade potato pancakes are a timeless classic that come together quickly with just a few humble ingredients. Perfectly seasoned and pan-fried to crunchy perfection, they’re ideal for breakfast, brunch, or a cozy dinner side.
Ingredients
Scale
- 2 pounds Russet Potatoes, peeled and grated
- 1 medium Yellow Onion, grated
- 1/4 cup All-Purpose Flour
- 2 large Eggs
- 1 teaspoon Salt
- 1/2 teaspoon Black Pepper
- Vegetable Oil, for frying
Instructions
- Heat your skillet over medium-high heat and pour in enough oil to coat the bottom generously.
- In a large bowl, mix the grated potatoes and onions. Squeeze out all excess moisture using a clean towel. Add flour, eggs, salt, and pepper. Mix until well combined.
- Ensure your skillet is hot and ready. The oil should shimmer but not smoke.
- Scoop about 1/4 cup of the mixture and flatten it into a pancake shape in the pan. Repeat with more mixture, leaving space between each pancake.
- Fry for 3–4 minutes per side or until deeply golden and crisp. Flip carefully and repeat.
- Transfer cooked pancakes to a paper towel-lined plate or a wire rack over a baking sheet. Keep warm in a low oven if needed.
- Serve hot with sour cream, applesauce, or your favorite toppings.
Notes
- Use a salad spinner or cheesecloth to remove water quickly from potatoes.
- Add fresh herbs like chives or dill for extra flavor.
- For a vegan version, substitute flax eggs and non-dairy sour cream.
Find it online: https://tastyze.com/potato-pancakes/