Crispy Potato Pancakes
These Crispy Potato Pancakes are golden, crunchy delights made from freshly grated potatoes, perfect for evoking memories of family gatherings and cozy nights.
Ingredients
Main Ingredients
- 4 large potatoes (Russet potatoes work best for their starchiness) Opt for organic potatoes if possible for better taste.
- 1 large onion (yellow recommended for slight sweetness)
- 1 large egg (room temperature for better binding)
- 3 tablespoons flour (all-purpose) For gluten-free, use almond flour or chickpea flour.
- to taste salt (Kosher salt is preferred)
- to taste pepper (freshly cracked black pepper for added flavor)
- as needed vegetable oil for frying (canola or sunflower oil recommended)
Instructions
Preparation
- Peel the potatoes and onion, then grate them coarsely using a box grater or food processor.
- Place the grated potatoes and onion in a clean kitchen towel or cheesecloth and squeeze out any excess moisture.
Mixing
- In a large mixing bowl, combine the strained grated potatoes and onion with the egg, flour, salt, and pepper, folding gently to combine.
Cooking
- Heat enough vegetable oil in a large frying pan over medium heat until hot. Drop spoonfuls of the potato mixture into the hot oil, flattening slightly.
- Fry each pancake for about 3-4 minutes per side until golden brown.
- Transfer cooked pancakes to a plate lined with paper towels to absorb excess oil.
Serving
- Serve hot with sour cream or applesauce.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, place in a hot skillet to regain crispiness. Can be made ahead by preparing the batter a few hours in advance.