Crispy Potato Pancakes
Crispy Potato Pancakes
Ingredients
- 4 potatoes, large, grated
- 1 onion, small, grated
- 2 eggs, large
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder, optional
- 3 tablespoons vegetable oil, for frying
- as needed butter, for serving
Instructions
- 1
Grate the potatoes and onion using a box grater or food processor. Place the grated potatoes and onion into a clean kitchen towel or cheesecloth.
⏱️ 5 min
- 2
Firmly squeeze out as much excess moisture as possible from the grated potatoes and onion. This step is crucial for crispy pancakes.
⏱️ 5 min
- 3
In a large mixing bowl, combine the squeezed potatoes and onion with the large eggs, all-purpose flour, salt, black pepper, and garlic powder (if using).
⏱️ 3 min
- 4
Mix all ingredients thoroughly until well combined, ensuring the flour and seasonings are evenly distributed throughout the potato mixture.
⏱️ 2 min
- 5
Heat the vegetable oil in a large skillet over medium-high heat. The oil should be shimmering but not smoking.
⏱️ 2 min
- 6
Using a spoon or 1/4 cup measuring cup, scoop portions of the potato mixture into the hot skillet. Gently flatten each scoop with the back of the spoon or spatula to form pancakes about 1/2-inch thick.
⏱️ 2 min
- 7
Fry the potato pancakes for 3 to 4 minutes per side, or until they are golden brown and crispy. Adjust heat as needed to prevent burning.
⏱️ 8 min
- 8
Transfer the fried potato pancakes to a plate lined with paper towels to drain any excess oil.
⏱️ 1 min
- 9
Serve the crispy potato pancakes warm with a pat of butter, a dollop of sour cream, or a side of applesauce, as desired.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Potato Pancakes
- 4 potatoes, large, grated
- 1 onion, small, grated
- 2 eggs, large
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder, optional
- 3 tablespoons vegetable oil, for frying
- as needed butter, for serving
Instructions
- 1
Grate the potatoes and onion using a box grater or food processor. Place the grated potatoes and onion into a clean kitchen towel or cheesecloth.
⏱️ 5 min - 2
Firmly squeeze out as much excess moisture as possible from the grated potatoes and onion. This step is crucial for crispy pancakes.
⏱️ 5 min - 3
In a large mixing bowl, combine the squeezed potatoes and onion with the large eggs, all-purpose flour, salt, black pepper, and garlic powder (if using).
⏱️ 3 min - 4
Mix all ingredients thoroughly until well combined, ensuring the flour and seasonings are evenly distributed throughout the potato mixture.
⏱️ 2 min - 5
Heat the vegetable oil in a large skillet over medium-high heat. The oil should be shimmering but not smoking.
⏱️ 2 min - 6
Using a spoon or 1/4 cup measuring cup, scoop portions of the potato mixture into the hot skillet. Gently flatten each scoop with the back of the spoon or spatula to form pancakes about 1/2-inch thick.
⏱️ 2 min - 7
Fry the potato pancakes for 3 to 4 minutes per side, or until they are golden brown and crispy. Adjust heat as needed to prevent burning.
⏱️ 8 min - 8
Transfer the fried potato pancakes to a plate lined with paper towels to drain any excess oil.
⏱️ 1 min - 9
Serve the crispy potato pancakes warm with a pat of butter, a dollop of sour cream, or a side of applesauce, as desired.
⏱️ 2 min