Description
Classic potato pancakes that are crispy on the outside and tender on the inside, made with grated potatoes and onion—perfect as a savory side or appetizer.
Ingredients
- 4 large russet potatoes, peeled
- 1 small onion
- 2 large eggs
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Vegetable oil, for frying
- Optional for serving: sour cream or applesauce
Instructions
- Grate potatoes and onion using a box grater or food processor.
- Place grated mixture in a clean towel and squeeze out excess liquid.
- Transfer to a bowl and mix with eggs, flour, salt, and pepper.
- Heat about 1/4 inch of oil in a skillet over medium-high heat.
- Scoop spoonfuls of batter into the hot oil and flatten slightly.
- Fry for 3–4 minutes per side until golden brown and crispy.
- Drain on paper towels and serve hot.
Notes
- Squeeze potatoes very well to ensure crisp pancakes.
- Keep cooked pancakes warm in a low oven if cooking in batches.
- Serve immediately for best texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Frying
- Cuisine: European