So simple, yet unbelievably tasty, these potato pancakes are a golden, crispy delight. Whether you serve them with sour cream, applesauce, or yogurt, they’re a comfort food that never disappoints. Perfect for breakfast, lunch, or as a savory snack.
🛒 Ingredients
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4 large russet potatoes
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1 medium onion
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2 eggs
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¼ cup all-purpose flour
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½ teaspoon sea salt (or to taste)
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¼ teaspoon black pepper (or to taste)
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2 tablespoons vegetable oil (for frying)
👩🍳 Instructions
Step 1 – Prep the Potatoes & Onion
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Food processor method: Peel and cube the potatoes and onion. Process for about 2 minutes until the texture looks grated and lump-free.
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Grater method: Peel and grate both potatoes and onion by hand.
Step 2 – Drain Excess Liquid
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Transfer the mixture to a fine strainer or kitchen towel.
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Squeeze out as much liquid as possible into a bowl.
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Pour off the liquid, but keep the white potato starch at the bottom of the bowl—it helps bind the pancakes.
Step 3 – Mix the Batter
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Return the drained potato mixture to the bowl.
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Stir in eggs, flour, salt, and pepper. Mix until well combined.
Step 4 – Fry the Pancakes
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Heat vegetable oil in a large non-stick skillet over medium heat.
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Drop spoonfuls of batter into the skillet, flattening slightly.
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Fry 2–3 minutes per side, until golden brown and crispy.
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Transfer to a paper towel-lined plate to absorb excess oil.
🍽 Serving Suggestions
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Traditional: Serve hot with sour cream on the side.
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Sweet touch: Try them with applesauce or even a drizzle of honey.
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Light option: Pair with Greek yogurt and fresh herbs.
❄️ Make-Ahead & Freezing Tips
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Best enjoyed fresh, right out of the skillet.
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To freeze: Fully cook, cool completely, and freeze in a single layer on a baking sheet. Once solid, transfer to freezer bags.
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To reheat: Bake frozen pancakes at 450°F (230°C) for about 15 minutes until hot and crispy again.