Pancakes potatoes

These golden, crispy potato pancakes are a comforting dish that pairs perfectly with sour cream or applesauce. Made from simple ingredients, they’re ideal as a snack, appetizer, or side dish. With their crunchy exterior and soft, savory center, they are a guaranteed crowd-pleaser.

Ingredients

• 4 large potatoes, finely grated
• 1 yellow onion, finely grated
• 1 large egg, beaten
• 1 teaspoon salt
• Freshly ground black pepper, to taste
• 2–4 tablespoons all-purpose flour, or as needed
• 1 cup vegetable oil, or enough for frying

Instructions

1. Prepare Ingredients: Preheat your oven to a low temperature (200°F or 95°C) to keep the pancakes warm as you cook them. Gather all the ingredients.
2. Grate and Drain: In a large mixing bowl, finely grate the potatoes and onion. Carefully drain off any excess liquid to prevent soggy pancakes.
3. Mix the Batter: Add the beaten egg, salt, and pepper to the potato-onion mixture. Gradually stir in the flour, starting with 2 tablespoons, until the mixture is thick but still spoonable.
4. Heat the Oil: Pour enough vegetable oil into a heavy skillet to create a 1/4-inch layer. Heat the oil over medium-high heat until shimmering.
5. Cook the Pancakes: Using a 1/4-cup measure, scoop the batter into the hot oil. Flatten each mound with the back of a spatula to form 1/2-inch-thick pancakes. Fry for about 2–3 minutes per side, or until golden brown and crispy.
6. Drain and Keep Warm: Transfer the cooked pancakes to a plate lined with paper towels to drain excess oil. Keep them warm in the preheated oven while frying the remaining batter.
7. Serve: Serve the potato pancakes warm with your favorite toppings like sour cream, applesauce, or fresh herbs.

Tips for Perfect Potato Pancakes

• Avoid Excess Moisture: Squeeze out as much liquid as possible from the grated potatoes and onions to achieve a crispy texture.
• Adjust Flour as Needed: Add a bit more flour if the batter seems too runny. The consistency should hold its shape when dropped into the oil.
• Maintain Oil Temperature: If the oil is too hot, the pancakes may burn; too cool, and they may become greasy. Keep the oil at a steady medium-high heat.
• Batch Cooking: Avoid overcrowding the skillet, which can lower the oil temperature and prevent crisping.

Nutritional Note

The nutritional value of the frying oil is calculated with a 10% retention rate post-cooking. Variations in oil absorption may occur depending on frying temperature, time, and the density of the pancakes.

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 6