Description
Crisp-edged and tender inside, these golden potato pancakes crackle as you bite in, releasing warm potato flavor and savory onion notes. Quick to make from scratch, they’re irresistible topped with cool sour cream or sweet applesauce.
Ingredients
- 2 pounds potatoes
- 1 small onion
- 2 eggs
- 3 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons vegetable oil
Instructions
- Peel and grate the potatoes and onion using the large holes of a box grater.
- Rinse the grated mixture under cold water to remove excess starch.
- Drain thoroughly and squeeze out as much liquid as possible using a clean kitchen towel.
- In a bowl, combine the drained potato mixture with eggs, flour, salt, and pepper; mix until evenly incorporated.
- Heat the vegetable oil in a large skillet over medium-high heat.
- Spoon about 1/4 cup of the potato batter into the skillet, flattening each mound gently into a pancake.
- Cook for 3–4 minutes per side, or until golden brown and crispy, then transfer to paper towels to drain.
Notes
- For crispier pancakes, ensure excess moisture is removed before mixing.
- Traditional accompaniments include applesauce or sour cream.
- Serve immediately to maintain optimal texture and flavor.
- Leftovers can be reheated in a skillet or oven to restore crispiness.