Description
Enjoy these classic, crispy potato pancakes, inspired by traditional European recipes. They feature a tender inside and a perfectly golden, crunchy exterior.
Ingredients
Scale
- 4 large Russet potatoes, peeled
- 1 small onion, grated
- 2 large eggs
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Vegetable oil, for frying
Instructions
- Grate the potatoes using the coarse side of a box grater.
- Place the grated potato in a clean kitchen towel or several layers of cheesecloth. Squeeze out as much liquid as possible. This step is key for crispiness.
- In a medium bowl, combine the dried potato, grated onion, eggs, flour, salt, and pepper. Mix just until combined. Do not overmix.
- Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat until shimmering.
- Drop spoonfuls of the potato mixture into the hot oil, flattening them slightly with the back of the spoon to form pancakes about 1/2 inch thick. Do not overcrowd the pan.
- Fry for 3 to 5 minutes per side, until deeply golden brown and crisp.
- Remove the pancakes and place them on a wire rack lined with paper towels to drain excess oil.
- Serve immediately with your favorite toppings like sour cream or applesauce.
Notes
- Squeezing the liquid from the potatoes thoroughly creates the best crispy texture.
- If using leftover mashed potatoes, you may need to adjust the flour slightly based on their moisture content.
- For an extra savory note, add 1/4 cup of grated sharp cheddar cheese to the batter.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish/Breakfast
- Method: Pan-Frying
- Cuisine: European (General)
Nutrition
- Serving Size: 2 pancakes
- Calories: Approx. 180
- Sugar: Approx. 1g
- Sodium: Approx. 250mg
- Fat: Approx. 10g
- Saturated Fat: Approx. 1.5g
- Unsaturated Fat: To be determined
- Trans Fat: 0g
- Carbohydrates: Approx. 18g
- Fiber: Approx. 2g
- Protein: Approx. 4g
- Cholesterol: Approx. 70mg