Here’s a classic Potato Pancake recipe 🥔🥞—crispy on the outside, tender on the inside, and perfect as a snack or side dish:
Ingredients (serves 2–3)
- 2 large potatoes (Russet works best)
- 1 small onion, grated (optional, but adds flavor)
- 1 egg
- 2–3 tbsp flour (more if needed)
- 1 tsp salt
- ½ tsp black pepper
- 1–2 tbsp oil (vegetable or olive oil) for frying
- Optional: sour cream or applesauce for dipping
Instructions
1. Prepare the potatoes
- Peel and grate the potatoes using a box grater or food processor.
- Place the grated potatoes in a clean kitchen towel or paper towels and squeeze out as much excess moisture as possible. This step is key to getting crispy pancakes!
2. Make the batter
- In a large bowl, mix the grated potatoes, grated onion (if using), egg, flour, salt, and pepper.
- Stir until well combined. If the mixture feels too wet, add more flour until it forms a thick batter that holds together.
3. Fry the pancakes
- Heat 1–2 tbsp of oil in a large skillet over medium-high heat.
- Scoop spoonfuls of the potato mixture into the skillet, pressing gently to flatten into small pancakes.
- Fry 3–4 minutes per side until golden brown and crispy. If the pancakes start to stick, add a bit more oil.
4. Serve
- Serve hot with a dollop of sour cream or applesauce, or enjoy as a side to your main dish!
💡 Tips
- For extra crispiness, use a mix of flour and cornstarch.
- Don’t overcrowd the pan—give each pancake space to crisp up.
- You can add herbs (like chives or dill) for extra flavor.
I can also give a 5-ingredient potato pancake version with just potatoes, egg, flour, salt, and oil for a quick and easy meal.
Would you like that?
