Ingredients (Makes 8-10 pancakes)
Main Ingredients
- 4 large russet potatoes (peeled & grated)
- 1 small onion, grated
- 2 large eggs, beaten
- 3 tbsp all-purpose flour (or potato starch for gluten-free)
- 1 tsp salt
- ½ tsp black pepper
- Oil for frying (vegetable or sunflower oil works best)
Traditional Toppings
- Applesauce (classic pairing!)
- Sour cream
- Chives or parsley, chopped
👩🍳 Step-by-Step Instructions
1. Prep the Potatoes
- Peel and grate potatoes (use the large holes of a box grater).
- Squeeze out excess liquid using a clean kitchen towel or cheesecloth (key for crispiness!).
- Mix with grated onion, eggs, flour, salt, and pepper.
2. Fry to Golden Perfection
- Heat ¼ inch of oil in a large skillet over medium heat.
- Drop ¼ cup portions of the potato mixture into the pan, flattening slightly.
- Fry 3-4 minutes per side until deep golden and crispy.
- Drain on paper towels to remove excess oil.
3. Serve Immediately
- Best enjoyed hot & fresh with:
- Applesauce (traditional sweet option)
- Sour cream & chives (savory version)
💡 Pro Tips for the Best Potato Pancakes
✅ Squeeze potatoes well – Less moisture = crispier pancakes
✅ Keep oil hot but not smoking – Prevents greasiness
✅ Don’t overcrowd the pan – Fry in batches for even cooking
✅ Make them small – Easier to flip and crispier edges
Enjoy!