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How to make Classic Potato Pancakes
Crispy on the outside, soft and tender on the inside, these potato pancakes make for a savory breakfast treat or a hearty side dish. They are the perfect comfort food that is versatile and can be paired with a multitude of sauces or toppings. A delightful combination of grated potatoes, onions, and seasoning, fried until golden brown.
Ingredients
- 4 large russet potatoes
- 1 medium onion
- 2 large eggs
- 3 tbls all-purpose flour
- salt and pepper to taste
- Vegetable oil for frying
- Sour cream or applesauce for serving (optional)
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Directions
Peel the potatoes and onion, then grate them using a box grater.
Place the grated potatoes and onion in a clean dish towel and squeeze to remove as much liquid as possible.
Transfer the grated and dried potatoes and onion to a bowl. Stir in eggs, flour, salt, and pepper and mix until the flour is absorbed.
In a large non-stick pan, heat a shallow pool of oil on medium heat. Once hot, drop in spoonfuls of the potato mixture, pressing them down with the back of the spoon to flatten the pancakes.
Fry the pancakes on both sides until they're golden brown, about 5 minutes per side.
Once cooked, place them on a paper towel to soak up any excess oil. Season with additional salt, if needed.
Serve the potato pancakes warm with sour cream or applesauce, if desired.
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