Description
Golden and crispy on the outside, soft and flavorful on the inside, these traditional potato pancakes are a comforting favorite.
Ingredients
Units
Scale
- 4 medium russet potatoes, peeled
- 1 small onion, grated
- 2 large eggs, beaten
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder (optional)
- 1/2 teaspoon baking powder (optional, for extra crispiness)
- Vegetable oil, for frying
Instructions
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Prepare the Potatoes:
- Grate the potatoes using a box grater or food processor.
- Place the grated potatoes in a clean kitchen towel and squeeze out as much liquid as possible.
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Mix the Batter:
- In a large bowl, combine the grated potatoes, grated onion, eggs, flour, salt, pepper, garlic powder, and baking powder.
- Mix well until evenly combined.
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Heat the Oil:
- In a large skillet, heat about 1/4 inch of vegetable oil over medium-high heat until shimmering.
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Fry the Pancakes:
- Scoop about 2 tablespoons of potato mixture and flatten it into a pancake shape.
- Carefully place it into the hot oil and fry for 2-3 minutes per side, or until golden brown and crispy.
- Remove and drain on a paper towel-lined plate.
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Serve:
- Enjoy warm with sour cream, applesauce, or your favorite toppings.
Notes
- Extra Crispiness: Use cold water to rinse the potatoes before grating to remove excess starch.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet or oven for crispiness.