Here’s a classic potato pancakes recipe — crispy on the outside, tender on the inside 🥔✨
🥔 Potato Pancakes (Makes ~8–10)
Ingredients
- 4 medium potatoes, peeled and grated
- 1 small onion, grated
- 1 large egg
- 3 tbsp all-purpose flour (or more, if needed)
- 1 tsp salt
- ¼ tsp black pepper
- Oil for frying (vegetable, canola, or sunflower)
Optional toppings: sour cream, applesauce, chives, smoked salmon
Instructions
1️⃣ Prepare Potatoes
- Grate potatoes and onion.
- Place in a clean kitchen towel and squeeze out excess liquid. This helps them get crispy.
2️⃣ Mix Batter
- In a bowl, combine grated potatoes and onion, egg, flour, salt, and pepper.
- Mix until well combined. If too wet, add a little more flour.
3️⃣ Fry Pancakes
- Heat 2–3 tbsp oil in a skillet over medium heat.
- Spoon 2–3 tbsp of the mixture per pancake and flatten slightly.
- Cook 3–4 minutes per side until golden brown and crispy.
4️⃣ Drain
- Place on paper towels to remove excess oil.
5️⃣ Serve
- Serve hot with sour cream, applesauce, or your favorite topping.
💡 Tips
- For extra crispiness: Use a combination of potato types — starchy (like Russet) works best.
- Keep warm: Place cooked pancakes in a 200°F (95°C) oven while frying the rest.
- Make ahead: You can make patties and freeze them uncooked, then fry straight from the freezer.
If you want, I can also give you a sweet potato version or air-fryer version for a lighter twist.
Do you want me to do that?
