Here’s a complete guide to making potato pancakes—crispy, savory, and perfect for breakfast, brunch, or a side dish:
🥔 Ingredients (Serves 4)
- 4 medium potatoes, peeled
- 1 small onion
- 1 large egg
- 3 tbsp all-purpose flour
- Salt and pepper to taste
- 2–4 tbsp oil for frying
- Optional toppings: sour cream, applesauce, chives, smoked salmon
👩🍳 Instructions
1. Prepare Potatoes and Onion
- Grate potatoes and onion using a box grater or food processor.
- Place grated mixture in a clean kitchen towel and squeeze out excess liquid—this ensures crispy pancakes.
2. Mix Batter
- Transfer grated potatoes and onion to a bowl.
- Add egg, flour, salt, and pepper. Mix until combined.
3. Fry Pancakes
- Heat oil in a skillet over medium-high heat.
- Scoop 2–3 tbsp of batter per pancake and flatten slightly in the pan.
- Fry 3–4 minutes per side until golden brown and crispy.
4. Drain & Serve
- Transfer pancakes to a plate lined with paper towels to remove excess oil.
- Serve warm with your favorite toppings.
💡 Tips for Perfect Potato Pancakes
- Drain liquid thoroughly—wet potatoes = soggy pancakes.
- Use medium-high heat for a crisp exterior but avoid burning.
- Can make mini pancakes for appetizers or finger food.
- For extra flavor, add garlic powder, paprika, or fresh herbs to the batter.
If you want, I can make a baked version of potato pancakes that’s less oily but still crispy, perfect for a healthier option.
