Potato Pancakes
Potato Pancakes
Ingredients
- 500 grams potatoes
- 1 egg
- 100 grams plain flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- as needed oil, for frying
- as needed sour cream, for serving, optional
Instructions
- 1
Weigh 500 grams of potatoes. Peel the potatoes thoroughly.
⏱️ 5 min
- 2
Grate the peeled potatoes into a large mixing bowl.
⏱️ 3 min
- 3
Place the grated potatoes into a sieve or use your hands to firmly squeeze out any excess liquid. This step is crucial for crispy pancakes. Return the squeezed grated potatoes to the mixing bowl.
⏱️ 5 min
- 4
Add the egg, plain flour, salt, and black pepper to the grated potatoes in the bowl.
⏱️ 2 min
- 5
Mix all the ingredients together thoroughly until they are well combined and form a cohesive batter.
⏱️ 5 min
- 6
Heat a generous amount of oil in a large frying pan over medium heat. Ensure there is enough oil to cover the bottom of the pan.
⏱️ 2 min
- 7
Once the oil is hot, scoop spoonfuls of the potato mixture into the pan. Gently flatten each scoop with the back of the spoon to form round pancake shapes, about 1/2 inch thick. Do not overcrowd the pan.
⏱️ 3 min
- 8
Fry the potato pancakes for 3-5 minutes per side, or until they are golden brown and crispy on both sides. You may need to adjust the heat to prevent burning.
⏱️ 10 min
- 9
Remove the cooked potato pancakes from the pan and place them on a plate lined with paper towels to drain any excess oil. Repeat with the remaining batter.
⏱️ 5 min
- 10
Serve the potato pancakes immediately, optionally with a dollop of sour cream on the side.
Kitchen Tools
Nutrition Facts (per serving)
Potato Pancakes
- 500 grams potatoes
- 1 egg
- 100 grams plain flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- as needed oil, for frying
- as needed sour cream, for serving, optional
Instructions
- 1
Weigh 500 grams of potatoes. Peel the potatoes thoroughly.
⏱️ 5 min - 2
Grate the peeled potatoes into a large mixing bowl.
⏱️ 3 min - 3
Place the grated potatoes into a sieve or use your hands to firmly squeeze out any excess liquid. This step is crucial for crispy pancakes. Return the squeezed grated potatoes to the mixing bowl.
⏱️ 5 min - 4
Add the egg, plain flour, salt, and black pepper to the grated potatoes in the bowl.
⏱️ 2 min - 5
Mix all the ingredients together thoroughly until they are well combined and form a cohesive batter.
⏱️ 5 min - 6
Heat a generous amount of oil in a large frying pan over medium heat. Ensure there is enough oil to cover the bottom of the pan.
⏱️ 2 min - 7
Once the oil is hot, scoop spoonfuls of the potato mixture into the pan. Gently flatten each scoop with the back of the spoon to form round pancake shapes, about 1/2 inch thick. Do not overcrowd the pan.
⏱️ 3 min - 8
Fry the potato pancakes for 3-5 minutes per side, or until they are golden brown and crispy on both sides. You may need to adjust the heat to prevent burning.
⏱️ 10 min - 9
Remove the cooked potato pancakes from the pan and place them on a plate lined with paper towels to drain any excess oil. Repeat with the remaining batter.
⏱️ 5 min - 10
Serve the potato pancakes immediately, optionally with a dollop of sour cream on the side.