Description
Crispy and golden Potato Pancakes made from grated potatoes, onions, and eggs, seasoned with salt and pepper, pan-fried to perfection. These traditional pancakes are easy to prepare and perfect served hot 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 (e.g., parsley), chopped
- Vegetable oil for frying
- Optional: Serve with sour cream or applesauce
Instructions
- Drain the Potatoes: Squeeze out as much liquid as possible from the grated potatoes using a clean dish towel to ensure the pancakes are crispy and not soggy.
- Mix the Ingredients: In a spacious bowl, combine the grated potatoes, finely chopped onion, eggs, flour, salt, pepper, and chopped fresh herbs if using. Mix thoroughly to form 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.
- Form and Fry the Pancakes: Spoon a heaping tablespoon of the potato mixture into the skillet for each pancake. Flatten each with a spatula to form an even layer. Fry for about 3-4 minutes on each side until both sides are golden brown and crispy.
- Drain: Transfer the cooked pancakes onto a plate lined with paper towels to absorb any excess oil.
- Serve: Enjoy the potato pancakes hot, optionally serving with sour cream or applesauce for added flavor.
Notes
- Make sure to squeeze out as much moisture from the grated potatoes as possible for crispy pancakes.
- Use medium heat to avoid burning while allowing the pancakes to cook through.
- Fresh herbs like parsley can add an extra burst of flavor.
- Leftover pancakes can be reheated in a skillet for best texture.
- Serving with sour cream or applesauce complements the savory flavor nicely.
