Crispy Potato Pancakes
Standard
Upgraded
Elevated
A slightly more refined potato pancake recipe with the addition of fresh herbs and garlic for enhanced flavor. These pancakes are still easy to make but offer a more complex taste.
2 lbs
Yukon Gold Potatoes-peeled
2
Large Eggs
1/4 cup
All-Purpose Flour
1/2
Medium Onion-grated
2 cloves
Garlic-minced
See all 12 ingredients ↓
🍳 Start Cooking
Standard
Upgraded
Elevated
A slightly more refined potato pancake recipe with the addition of fresh herbs and garlic for enhanced flavor. These pancakes are still easy to make but offer a more complex taste.
🍳 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, minced Garlic, chopped Chives, chopped Parsley, Salt, and Pepper.
Heat the Olive 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
Yukon Gold Potatoes-peeled
2
2
Large Eggs
1/4 cup
30 g
All-Purpose Flour
1/2
125 mL
Medium Onion-grated
2 cloves
6 g
Garlic-minced
2 tbsp
30 mL
Fresh Chives-chopped
1 tbsp
15 mL
Fresh Parsley-chopped
1 tsp
5 mL
Salt
1/2 tsp
2.5 mL
Black Pepper
1/4 cup
60 mL
Olive 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
Yukon Gold Potatoes-peeled
2
2
Large Eggs
1/4 cup
30 g
All-Purpose Flour
1/2
125 mL
Medium Onion-grated
2 cloves
6 g
Garlic-minced
2 tbsp
30 mL
Fresh Chives-chopped
1 tbsp
15 mL
Fresh Parsley-chopped
1 tsp
5 mL
Salt
1/2 tsp
2.5 mL
Black Pepper
1/4 cup
60 mL
Olive 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, minced Garlic, chopped Chives, chopped Parsley, Salt, and Pepper.
Heat the Olive 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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