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Old-Fashioned Crispy Potato Pancakes
Prep time: 15 minutes
Cooking time: 20 minutes
Yields: 10–12 pancakes
Ingredients
- 4 Large Russet Potatoes (peeled)
- 1 Medium Onion (yellow or white)
- 2 Large Eggs (lightly beaten)
- 3 tablespoons All-Purpose Flour (or almond flour for a gluten-free version)
- 1 teaspoon Salt
- ½ teaspoon Black Pepper
- Vegetable Oil (for frying)
- Optional: A pinch of garlic powder or fresh chives.
Detailed Step-by-Step Instructions
- Grate the Vegetables: Using a box grater or a food processor with a grating attachment, grate the potatoes and the onion into a large bowl.
- Drain the Moisture: This is the most important step for crispiness! Place the grated mixture into a clean kitchen towel or cheesecloth. Squeeze out as much liquid as possible over the sink. The drier the potatoes, the crispier the pancakes.
- Mix the Batter: In a clean bowl, combine the squeezed potato and onion mixture with the beaten eggs, flour, salt, and pepper. Stir until everything is evenly coated.
- Heat the Pan: Pour enough oil into a large skillet to generously coat the bottom (about ¼ inch deep). Heat over medium-high heat until the oil shimmers.
- Fry the Pancakes: Carefully drop a large spoonful of the mixture into the hot oil. Use the back of the spoon to flatten it into a circle. Do not overcrowd the pan; fry 3–4 at a time.
- The Golden Flip: Fry for 3–4 minutes on the first side until deeply golden and crispy. Flip carefully and fry for another 3 minutes on the other side.
- Drain and Serve: Transfer the finished pancakes to a plate lined with paper towels to soak up any excess oil. Serve immediately while they are hot and crunchy.
Serving Suggestion
These are delicious when served the traditional way with a side of cold sour cream or chunky applesauce.
