Description
Crispy, golden, and irresistibly delicious, these classic potato pancakes are perfect for breakfast, brunch, or dinner. Made with simple ingredients and ready in under 30 minutes!
Ingredients
- 4 large potatoes (Russet or Yukon Gold)
- 1 small onion, grated
- 2 large eggs, lightly beaten
- ¼ cup all-purpose flour (or matzo meal for gluten-free option)
- 1 teaspoon salt
- ½ teaspoon black pepper
- Vegetable oil or sunflower oil, for frying
Optional Add-ins:
- 1 tablespoon chopped parsley
- ¼ cup shredded cheese
- 1 teaspoon garlic powder
Instructions
- Grate the potatoes: Peel and grate potatoes using a box grater. Place in cold water for 5 minutes to remove excess starch.
- Drain and dry: Drain and squeeze out all moisture using a clean towel.
- Mix the batter: In a bowl, combine potatoes, grated onion, eggs, flour, salt, and pepper. Mix well.
- Heat the oil: Add about ¼ inch of oil to a skillet and heat over medium-high heat.
- Fry: Scoop 2 tablespoons of the mixture per pancake, flatten slightly, and fry 3–4 minutes per side until golden brown.
- Drain: Remove from skillet and place on paper towels to drain excess oil.
- Serve: Enjoy hot with sour cream or applesauce.
Notes
- Dry the potatoes thoroughly: This step ensures extra-crispy pancakes.
- Use starchy potatoes: Russet or Yukon Gold are ideal for texture and flavor.
- Cook in small batches: Overcrowding the pan makes the pancakes soggy.
- Keep warm: Place cooked pancakes on a baking sheet in a warm oven (200°F / 95°C) until ready to serve.
- Add flavor: Experiment with herbs, cheese, or spices for variety.
- Prep Time: 15 minutes
- Cook Time: 15 minutes