Description
This classic Potato Pancakes recipe delivers crispy, golden fritters made from grated russet potatoes and onions, seasoned and fried to perfection. Perfect as a comforting side dish, these pancakes are easy to make and delicious served warm with sour cream or applesauce.
Ingredients
Scale
Main Ingredients
- 2 pounds russet potatoes (peeled)
- 1 small onion
- 2 large eggs
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon baking powder
- Vegetable oil (for frying)
Optional for Serving
- Sour cream
- Applesauce
Instructions
- Grate Potatoes and Onion: Use a box grater or food processor to grate the peeled potatoes and the small onion. Transfer the grated mixture to a clean kitchen towel or cheesecloth and squeeze out as much excess moisture as possible to ensure crispiness.
- Mix Ingredients: In a large bowl, combine the grated potato and onion with 2 large eggs, 1/4 cup all-purpose flour, 1 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon baking powder. Stir the mixture until all ingredients are well incorporated.
- Heat Oil: Pour about 1/4 inch of vegetable oil into a large skillet and heat over medium-high. The oil should be hot enough to sizzle the batter when dropped in, but not smoking.
- Fry Pancakes: Drop heaping tablespoons of the potato mixture into the hot oil and flatten each gently with a spatula. Fry the pancakes for about 3 to 4 minutes on each side until they turn golden brown and crispy.
- Drain and Keep Warm: Transfer the cooked pancakes to a plate lined with paper towels to absorb excess oil. Keep the finished pancakes warm in a 200°F oven while frying the remaining batter.
- Serve: Serve the potato pancakes warm, optionally accompanied by sour cream or applesauce for added flavor.
Notes
- For extra crispiness, ensure you squeeze out as much liquid as possible from the grated potatoes before mixing.
- Use a clean kitchen towel or cheesecloth to effectively remove moisture.
- You can keep cooked pancakes warm in a low-temperature oven (around 200°F) while preparing the rest.
- Adjust seasoning to taste, adding more salt or pepper if desired.
- These pancakes are best eaten fresh for maximum crispness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Frying
- Cuisine: Eastern European
Nutrition
- Serving Size: 1 pancake
- Calories: 120
- Sugar: 1 g
- Sodium: 180 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
