Ah, potato pancakes—crispy on the outside, soft on the inside, and perfect for breakfast or dinner! Here’s a simple recipe:
Ingredients (Makes 8–10 pancakes)
- 4 medium potatoes, peeled and grated
- 1 small onion, grated (optional)
- 2 large eggs
- 3 tablespoons all-purpose flour
- Salt and pepper to taste
- Oil for frying (vegetable or canola oil works best)
- Optional toppings: sour cream, applesauce, or chives
Instructions
- Prepare potatoes:
- Grate the potatoes (and onion if using).
- Place grated potatoes in a clean kitchen towel and squeeze out excess moisture—this helps make them crispy.
- Mix batter:
- In a bowl, combine grated potatoes, onion, eggs, flour, salt, and pepper. Stir until well mixed.
- Heat oil:
- Pour about 2–3 tablespoons of oil into a skillet over medium heat.
- Fry pancakes:
- Scoop about ¼ cup of potato mixture per pancake and flatten slightly in the skillet.
- Cook 3–4 minutes per side until golden brown and crispy.
- Drain and serve:
- Place on paper towels to drain excess oil.
- Serve warm with sour cream, applesauce, or your favorite toppings.
Optional tips:
- For extra crispiness, fry in smaller batches so the pan isn’t overcrowded.
- You can add herbs or cheese to the batter for extra flavor.
If you want, I can give a baked version that’s lower in oil but still crispy. Do you want me to do that?
