Crispy Potato Pancakes
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A simple and satisfying potato pancake recipe, perfect for breakfast, brunch, or a side dish. These pancakes are golden brown and crispy on the outside, and soft and fluffy on the inside.
2 lbs
Russet Potatoes-peeled
2
Large Eggs
1/4 cup
All-Purpose Flour
1/2
Medium Onion-grated
1 tsp
Salt
See all 9 ingredients ↓
🍳 Start Cooking
Standard
Upgraded
Elevated
A simple and satisfying potato pancake recipe, perfect for breakfast, brunch, or a side dish. These pancakes are golden brown and crispy on the outside, and soft and fluffy on the inside.
🍳 Start Cooking
Instructions
Ingredients
Notes
Instructions
Grate the Potatoes using a box grater. Place the grated potatoes in a clean kitchen towel and squeeze out as much liquid as possible.
In a large bowl, combine the squeezed Potatoes, Eggs, Flour, grated Onion, Salt, and Pepper.
Heat the Vegetable Oil in a large skillet over medium-high heat.
Drop spoonfuls of the potato mixture into the hot oil, flattening them slightly with the back of a spoon.
Fry for 3-4 minutes per side, or until golden brown and crispy.
Remove the potato pancakes from the skillet and place them on a paper towel-lined plate to drain excess oil.
Serve immediately with Sour Cream and Applesauce.
2 lbs
900 g
Russet Potatoes-peeled
2
2
Large Eggs
1/4 cup
30 g
All-Purpose Flour
1/2
125 mL
Medium Onion-grated
1 tsp
5 mL
Salt
1/2 tsp
2.5 mL
Black Pepper
1/4 cup
60 mL
Vegetable Oil
As needed
As needed
Sour Cream
As needed
As needed
Applesauce
Equipment
Box Grater
Kitchen Towel
Large Bowl
Large Skillet
Spoon
Paper Towels
2 lbs
900 g
Russet Potatoes-peeled
2
2
Large Eggs
1/4 cup
30 g
All-Purpose Flour
1/2
125 mL
Medium Onion-grated
1 tsp
5 mL
Salt
1/2 tsp
2.5 mL
Black Pepper
1/4 cup
60 mL
Vegetable Oil
As needed
As needed
Sour Cream
As needed
As needed
Applesauce
Instructions
Grate the Potatoes using a box grater. Place the grated potatoes in a clean kitchen towel and squeeze out as much liquid as possible.
In a large bowl, combine the squeezed Potatoes, Eggs, Flour, grated Onion, Salt, and Pepper.
Heat the Vegetable Oil in a large skillet over medium-high heat.
Drop spoonfuls of the potato mixture into the hot oil, flattening them slightly with the back of a spoon.
Fry for 3-4 minutes per side, or until golden brown and crispy.
Remove the potato pancakes from the skillet and place them on a paper towel-lined plate to drain excess oil.
Serve immediately with Sour Cream and Applesauce.
Nutrition per serving
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