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### Instructions
1. **Grate the potatoes and onion**: Use a box grater or food processor. Then squeeze out as much liquid as possible using a clean kitchen towel or cheesecloth.
2. **Mix the batter**: In a large bowl, combine grated potatoes and onion with eggs, flour, salt, and pepper. Mix until evenly combined.
3. **Heat the oil**: In a large skillet, heat about 1/4 inch of oil over medium heat until shimmering.
4. **Fry the pancakes**: Drop heaping spoonfuls of the mixture into the pan, flattening them slightly with the back of a spatula. Fry until golden brown on both sides, about 3–4 minutes per side.
5. **Drain and serve**: Transfer to a paper towel-lined plate to drain excess oil. Serve hot with sour cream, applesauce, or your favorite dipping sauce.
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### Pro Tips
– **Drain well**: Removing excess water from the potatoes is key to getting crispy pancakes.
– **Don’t crowd the pan**: Fry in batches so the oil stays hot and the pancakes crisp up properly.
– **Keep warm in the oven**: Place cooked pancakes on a baking sheet in a 200°F (93°C) oven while you finish the rest.
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### Make It Your Own
– Add grated zucchini or carrots for a veggie boost.
– Mix in fresh herbs like chives, parsley, or dill for extra flavor.
– Try a cheesy version by adding shredded cheddar or Parmesan to the batter.
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**Final Thoughts**
Potato Pancakes are one of those recipes that bring people together around the table—humble ingredients, lovingly prepared, with results that always satisfy. Whether you’re serving them with a holiday meal, as a cozy side dish, or just because you’re craving a crispy treat, this recipe is a golden classic you’ll come back to again and again.
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Would you like me to turn this into a printable recipe card or add variations from different cultures like Jewish latkes or Eastern European draniki?
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