Potato Pancakes Recipe
Eastern European · Side dish · 35 min total
Crispy on the outside, tender on the inside, these classic potato pancakes are a comforting side dish or light main course, perfect with sour cream and applesauce.
15
min prep
min prep
20
min cook
min cook
4
servings
servings
280
kcal/serving
kcal/serving
Ingredients
- 4 large russet potatoes (about 2 lbs), peeled
- 1 small onion, grated
- 2 large eggs, lightly beaten
- 3 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- Vegetable oil, for frying
Instructions
- Grate the potatoes using the large holes of a box grater. Place grated potatoes in a clean kitchen towel and squeeze out as much liquid as possible.
- In a large bowl, combine the squeezed potatoes, grated onion, eggs, flour, salt, and pepper. Mix well.
- In a large skillet, heat about 1/4 inch of vegetable oil over medium-high heat until shimmering.
- Drop heaping tablespoons of the potato mixture into the hot oil, flattening each into a 3-inch pancake. Fry in batches, without crowding, until golden brown, about 3-4 minutes per side.
- Transfer pancakes to a paper towel-lined plate to drain. Serve hot with sour cream and applesauce.
Tips
- Serve immediately for best crispiness.
- Leftover pancakes can be reheated in a 350°F oven for 5-10 minutes.
- For extra flavor, add 1/4 cup chopped fresh chives or dill to the batter.
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