Description
Classic Potato Pancakes are crispy, golden brown treats made from grated Russet potatoes and onions, combined with eggs and flour, then fried to perfection. These Eastern European favorites are perfect as a side dish or appetizer, traditionally served with sour cream or applesauce for a comforting, delicious bite every time.
Ingredients
Scale
Potato Pancakes
- 2 pounds Russet potatoes, peeled
- 1 small onion
- 2 large eggs
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Vegetable oil, for frying
For Serving
- Sour cream or applesauce
Instructions
- Prepare the Potatoes and Onion: Grate the potatoes and onion using a box grater or food processor. Transfer the grated mixture to a clean kitchen towel or cheesecloth, then squeeze out as much liquid as possible to ensure crispy pancakes.
- Mix the Batter: In a large bowl, combine the drained potato and onion mixture with the eggs, flour, salt, and black pepper. Stir thoroughly until all ingredients are well mixed and form a cohesive batter.
- Heat the Oil: Pour about 1/4 inch of vegetable oil into a large skillet and heat over medium-high heat. Wait until the oil is hot but not smoking to achieve the perfect frying temperature.
- Fry the Pancakes: Drop 1/4 cup portions of the potato batter into the hot oil, flattening them slightly with a spatula. Fry each pancake for 3 to 4 minutes on each side, or until they turn golden brown and crispy.
- Drain Excess Oil: Transfer the fried pancakes to a paper towel-lined plate to drain excess oil. Continue frying the remaining batter, adding more oil to the skillet as necessary and maintaining the oil temperature.
- Serve Warm: Enjoy the potato pancakes warm, served with traditional sour cream or applesauce on the side.
Notes
- For crispier pancakes, fry in small batches to keep the oil hot and avoid overcrowding the pan.
- Keep cooked pancakes warm in a 200°F oven while frying the rest of the batter.
- Leftover potato pancakes reheat well in a skillet or air fryer for maintaining crispiness.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Side Dish, Appetizer
- Method: Frying
- Cuisine: Eastern European
