If you’re looking for a tasty, crispy, and satisfying comfort food, you should definitely try these classic potato pancakes! They are made with grated potatoes and onions, mixed with eggs and flour, and then fried until crispy and golden brown. These pancakes are perfect for breakfast, lunch, or dinner, and they are easy to make with simple ingredients that you probably already have in your pantry.
These classic potato pancakes have been a staple in my family for generations. My husband loves them so much that he asks me to make them at least once a week. The crispy texture and the delicious flavor make them irresistible! Whenever we have guests over, I always make sure to include them on the menu, and they are always a hit. I remember when I first made these pancakes for my husband, and he was so impressed by the taste and the texture that he asked me for the recipe. Since then, we’ve been making them regularly, and they’ve become a favorite in our household.
“Why These Classic Potato Pancakes Are a Must-Try”
These classic potato pancakes are not only delicious, but they are also easy to make, and require only a few ingredients. The grated potatoes and onions give them a crispy texture, while the eggs and flour hold them together, creating a perfect balance of flavors. The recipe is versatile, so you can add your favorite spices and herbs to customize the taste. The pancakes are perfect for breakfast, lunch, or dinner, and they pair well with sour cream, applesauce, or any other toppings of your choice.
Ingredients:
- 2 tablespoons vegetable oil for frying
- 2 large eggs
- 1/4 cup all-purpose flour
- 4 large russet potatoes (about 800g/1.7lb), peeled and grated
- 1 medium onion, grated
- 1/2 teaspoon sea salt, or to taste
- 1/4 teaspoon pepper, or to taste
Directions:
- In a large bowl, mix together the grated potatoes and onions.
- Place the mixture in a cheesecloth or a clean kitchen towel and squeeze out as much liquid as possible.
- Return the mixture to the bowl and add eggs, flour, salt, and pepper. Mix well.
- In a large skillet, heat the vegetable oil over medium heat.
- Spoon the potato mixture into the skillet, flattening it with a spatula.
- Fry each side for about 2-3 minutes or until golden brown.
- Transfer the pancakes to a plate lined with paper towels to drain excess oil.
- Serve hot with sour cream, applesauce, or any other toppings of your choice.
Notes:
- To make the pancakes gluten-free, you can use a gluten-free flour substitute.
- You can add grated carrots or zucchini to the mixture for extra flavor and nutrition.
- If the mixture is too wet, you can add more flour to thicken it.
- Leftover pancakes can be stored in the refrigerator for up to 3 days or frozen for up to 2 months. Reheat in the oven or toaster oven for best results.
Crispy Classic Potato Pancakes
Ingredients
- 2 tablespoons vegetable oil for frying
- 2 large eggs
- 1/4 cup all-purpose flour
- 4 large russet potatoes about 800g/1.7lb, peeled and grated
- 1 medium onion grated
- 1/2 teaspoon sea salt or to taste
- 1/4 teaspoon pepper or to taste
Instructions
- In a large bowl, mix together the grated potatoes and onions.
- Place the mixture in a cheesecloth or a clean kitchen towel and squeeze out as much liquid as possible.
- Return the mixture to the bowl and add eggs, flour, salt, and pepper. Mix well.
- In a large skillet, heat the vegetable oil over medium heat.
- Spoon the potato mixture into the skillet, flattening it with a spatula.
- Fry each side for about 2-3 minutes or until golden brown.
- Transfer the pancakes to a plate lined with paper towels to drain excess oil.
- Serve hot with sour cream, applesauce, or any other toppings of your choice.
Notes
You can add grated carrots or zucchini to the mixture for extra flavor and nutrition.
If the mixture is too wet, you can add more flour to thicken it.
Leftover pancakes can be stored in the refrigerator for up to 3 days or frozen for up to 2 months. Reheat in the oven or toaster oven for best results.