Crispy Potato Pancakes
Crispy Potato Pancakes
Ingredients
- 4 potatoes, large, peeled and grated
- 1 onion, small, grated
- 2 eggs, beaten
- 1/4 cup plain flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 2 tablespoons vegetable oil, for frying, plus more as needed
- 1 tablespoon fresh chives, minced, for garnish (optional)
Instructions
- 1
Place the grated potatoes and onion in a clean kitchen towel or cheesecloth. Squeeze out as much excess liquid as possible. This step is crucial for crispy pancakes.
⏱️ 5 min
- 2
In a large bowl, combine the squeezed potatoes and onion with the beaten eggs, plain flour, garlic powder, salt, and black pepper. Mix well until all ingredients are thoroughly combined and form a cohesive mixture.
⏱️ 5 min
- 3
Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Once the oil is hot, drop spoonfuls of the potato mixture into the skillet, flattening them slightly with the back of a spoon to form round patties, about 3 inches in diameter. Do not overcrowd the pan.
⏱️ 2 min
- 4
Cook the potato pancakes for 4 to 6 minutes per side, or until golden brown and crispy. Add more oil to the pan as needed between batches.
⏱️ 10 min
- 5
Transfer the cooked potato pancakes to a plate lined with paper towels to drain any excess oil. Repeat with the remaining potato mixture.
⏱️ 5 min
- 6
Serve the potato pancakes hot, garnished with fresh minced chives if desired. They are excellent with a dollop of sour cream or applesauce.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Potato Pancakes
Ingredients
- 4 potatoes, large, peeled and grated
- 1 onion, small, grated
- 2 eggs, beaten
- 1/4 cup plain flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 2 tablespoons vegetable oil, for frying, plus more as needed
- 1 tablespoon fresh chives, minced, for garnish (optional)
Instructions
- 1
Place the grated potatoes and onion in a clean kitchen towel or cheesecloth. Squeeze out as much excess liquid as possible. This step is crucial for crispy pancakes.
⏱️ 5 min - 2
In a large bowl, combine the squeezed potatoes and onion with the beaten eggs, plain flour, garlic powder, salt, and black pepper. Mix well until all ingredients are thoroughly combined and form a cohesive mixture.
⏱️ 5 min - 3
Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Once the oil is hot, drop spoonfuls of the potato mixture into the skillet, flattening them slightly with the back of a spoon to form round patties, about 3 inches in diameter. Do not overcrowd the pan.
⏱️ 2 min - 4
Cook the potato pancakes for 4 to 6 minutes per side, or until golden brown and crispy. Add more oil to the pan as needed between batches.
⏱️ 10 min - 5
Transfer the cooked potato pancakes to a plate lined with paper towels to drain any excess oil. Repeat with the remaining potato mixture.
⏱️ 5 min - 6
Serve the potato pancakes hot, garnished with fresh minced chives if desired. They are excellent with a dollop of sour cream or applesauce.
⏱️ 3 min