Classic Potato Pancakes
These crispy and golden potato pancakes are simple, satisfying, and packed with old-world charm. Perfect served with sour cream, applesauce, or a sprinkle of chives.
π΄ Ingredients (Serevs 4)
- 2 lbs russet potatoes, peeled
- 1 small yellow onion
- 2 large eggs
- ΒΌ cup all-purpose flour
- 1Β½ teaspoons salt
- Β½ teaspoon black pepper
- Vegetable oil, for frying
- Sour cream or applesauce, for serving
π₯ Instructions
Grate the Potatoes and Onion:
Using a box grater or food processor, grate the potatoes and onion. Transfer to a clean kitchen towel and squeeze out as much moisture as possible.
Mix the Batter:
In a large bowl, combine the grated mixture with eggs, flour, salt, and pepper. Stir until evenly mixed into a thick, sticky batter.
Heat the Oil:
In a large skillet over medium-high heat, pour enough vegetable oil to cover the bottom (about ΒΌ inch deep). Heat until shimmering.
Fry the Pancakes:
Spoon about 2 tablespoons of the mixture into the skillet for each pancake. Flatten gently with a spatula. Fry for 3β4 minutes per side, or until golden brown and crispy.
Drain and Serve:
Transfer pancakes to a paper towel-lined plate to drain. Serve hot with sour cream or applesauce.
π¦ Amazon Must-Haves to Help You Create the Best Classic Potato Pancakes
- π§ Box Grater β A sturdy box grater makes prepping potatoes and onions easy and efficient.
- π³ Nonstick Frying Pan β Get that perfect golden crisp without the pancakes sticking.
- π₯£ Mixing Bowls with Lids β Durable and great for mixing or storing leftover batter.
π‘ Helpful Tip: For even crispier pancakes, chill the batter for 15 minutes before frying. This helps them hold their shape and crisp up beautifully in the pan.