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
4 large russet potatoes
1 medium onion
2 eggs
¼ cup all-purpose flour
½ teaspoon sea salt (or to taste)
¼ teaspoon black pepper (or to taste)
2 tablespoons vegetable oil (for frying)
Instructions
Step 1 – Prep the Potatoes & Onion
Food processor method: Peel and cube the potatoes and onion. Process for about 2 minutes until the texture looks grated and lump-free.
Grater method: Peel and grate both potatoes and onion by hand.
Step 2 – Drain Excess Liquid
Transfer the mixture to a fine strainer or kitchen towel.
Squeeze out as much liquid as possible into a bowl.
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
Return the drained potato mixture to the bowl.
Stir in eggs, flour, salt, and pepper. Mix until well combined.
Step 4 – Fry the Pancakes
Heat vegetable oil in a large non-stick skillet over medium heat.
Drop spoonfuls of batter into the skillet, flattening slightly.
Fry 2–3 minutes per side, until golden brown and crispy.
Transfer to a paper towel-lined plate to absorb excess oil.
Serving Suggestions
Traditional: Serve hot with sour cream on the side.
Sweet touch: Try them with applesauce or even a drizzle of honey.
Light option: Pair with Greek yogurt and fresh herbs.
Make-Ahead & Freezing Tips
Best enjoyed fresh, right out of the skillet.
To freeze: Fully cook, cool completely, and freeze in a single layer on a baking sheet. Once solid, transfer to freezer bags.
To reheat: Bake frozen pancakes at 450°F (230°C) for about 15 minutes until hot and crispy again.
0 comments:
Post a Comment