Crispy Classic Potato Pancakes
If you're looking for a tasty, crispy, and satisfying comfort food, you should definitely try these 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
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.
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.