PREP TIME: 10 mins | COOK TIME: 15 mins | TOTAL TIME: 25 mins | SERVINGS: 4
Seriously delicious! These classic potato pancakes are hard to miss. They are perfect for breakfast with sour cream or a vegetarian dinner covered with creamy mushroom sauce.
INGREDIENTS
2 eggs
4 large russet potatoes
1 medium onion
¼ c. all-purpose flour
2 tablespoons vegetable oil for frying
½ teaspoon sea salt or to taste
¼ teaspoon pepper or to taste
How to Make Classic Potato Pancakes
Step 1: In a food processor, place the vegetables. Process for about 2 minutes until the potatoes are grated and the lumps are gone. Alternatively, you can peel and grate the potatoes and onion.
Step 2: Into a fine strainer or kitchen towel, place the potato mixture and squeeze as much liquid as you can into a mixing bowl.
Step 3: Discard the liquid, but keep the potato starch on the bottom of the bowl as this gives texture to the pancakes.
Step 4: Into the bowl, return the potato mixture. Add the eggs along with the flour and season with salt and pepper. Mix well.
Step 5: In a large, non-stick skillet, heat some vegetable oil on medium heat. Once the oil is hot, add a spoonful of potato mixture, slightly spreading it. Fry the pancakes for about 2 to 3 minutes on each side until crispy and brown.
Step 6: On a paper towel, transfer the pancakes.
NOTES:
Potato pancakes are delicious paired with sour cream, applesauce, or yogurt.
I like serving these pancakes right out of the frying pan. But you can also make them in advance. Make sure to fully cook the potato pancakes and allow them to cool completely. Onto a baking sheet, place the pancakes in one layer once cooled and freeze for at least 2 hours. Once the potato pancakes have hardened, transfer them to freezer storage bags and freeze them.
Before serving, arrange the pancake in a single layer on baking sheets and bake at a preheated 450 degrees F oven for about 15 minutes.
NUTRITION FACTS:
Serving: 100 grams, Calories: 363 kcal Carbohydrates: 76g Protein: 12g Fat: 3g Saturated Fat: 1g Polyunsaturated Fat: 1g Monounsaturated Fat: 1g Trans Fat: 1g Cholesterol: 82mg Sodium: 290mg Potassium: 1622mg Fiber: 6g Sugar: 4g Vitamin A: 125IU Vitamin C: 23mg Calcium: 69mg Iron: 4mg
Classic Potato Pancakes
Ingredients
- 2 eggs
- 4 large russet potatoes
- 1 medium onion
- ¼ c. all-purpose flour
- 2 tablespoons vegetable oil for frying
- ½ teaspoon sea salt or to taste
- ¼ teaspoon pepper or to taste
Instructions
- In a food processor, place the vegetables. Process for about 2 minutes until the potatoes are grated and the lumps are gone. Alternatively, you can peel and grate the potatoes and onion.
- Into a fine strainer or kitchen towel, place the potato mixture and squeeze as much liquid as you can into a mixing bowl.
- Discard the liquid, but keep the potato starch on the bottom of the bowl as this gives texture to the pancakes.
- Into the bowl, return the potato mixture. Add the eggs along with the flour and season with salt and pepper. Mix well.
- In a large, non-stick skillet, heat some vegetable oil on medium heat. Once the oil is hot, add a spoonful of potato mixture, slightly spreading it. Fry the pancakes for about 2 to 3 minutes on each side until crispy and brown.
- On a paper towel, transfer the pancakes.
