Crispy on the outside and tender on the inside, potato pancakes are a comforting dish known worldwide. They are simple yet versatile, perfect for any occasion, and can be customized with various toppings and flavors.
Ingredients
Scale:
4 large Russet potatoes, peeled and grated
1 medium onion, finely grated
2 large eggs, beaten
1/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
Vegetable or canola oil for frying
2 tablespoons chopped parsley or chives (optional)
Applesauce or sour cream for serving
Instructions
Grate the peeled potatoes using a box grater or a food processor. Place the grated potatoes in a clean kitchen towel and wring out as much moisture as possible.
In a large mixing bowl, combine the grated potatoes with grated onion, beaten eggs, flour, salt, and pepper. Stir until the mixture is well combined. Mix in herbs if desired.
In a large skillet, heat about 1/4 inch of oil over medium-high heat to approximately 350°F. Test by dropping a small piece of the mixture into the oil; it should sizzle.
Using a large spoon or your hands, shape the potato mixture into small patties. Carefully place them in the skillet, flattening them slightly. Fry for about 3-4 minutes on each side or until golden brown and crispy.
Transfer the pancakes onto a plate lined with paper towels to drain excess oil.
If making a large batch, keep the pancakes warm in a preheated oven at 200°F until ready to serve.
