Crispy Potato Pancakes
Golden and irresistibly crunchy, these homemade Crispy Potato Pancakes are a savory delight perfect for any meal of the day. Made with freshly grated russet potatoes and a hint of onion, these pancakes are expertly mixed with all-purpose flour, eggs, and a touch of salt and pepper for a perfectly seasoned bite. The secret to their signature crisp is removing excess moisture from the potatoes, ensuring each pancake fries to golden perfection in a hot skillet. Ready in just 45 minutes, these quick and easy potato pancakes are ideal as an appetizer, side dish, or even a main course. Serve them hot with dollops of cool sour cream or a sweet touch of applesauce for a classic yet comforting pairing that will leave everyone reaching for seconds.
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 4 medium (about 2 pounds) Russet potatoes
- 1 medium Yellow onion
- 3 tablespoons All-purpose flour
- 2 large Eggs
- 1.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 0.5 cups (for frying) Vegetable oil
Instructions
Peel the russet potatoes and the onion, then grate them using the large holes on a box grater or a food processor with a grating attachment.
Place the grated potatoes and onion into a clean kitchen towel and squeeze out as much liquid as possible over the sink. Remove excess moisture to ensure crispiness.
In a large mixing bowl, combine the drained potato and onion mixture, all-purpose flour, eggs, salt, and black pepper. Mix well until evenly combined.
Heat vegetable oil in a large, heavy-bottomed skillet over medium-high heat. Add enough oil to create a thin layer, about 1/8 inch deep.
Scoop about 2 tablespoons of the potato mixture for each pancake and flatten it gently with the back of a spoon. Add the pancakes to the skillet, being careful not to overcrowd.
Fry the pancakes for 3-4 minutes on each side, or until golden brown and crispy. Adjust the heat as needed to prevent burning.
Transfer the cooked pancakes to a plate lined with paper towels to drain any excess oil. Repeat with the remaining mixture, adding more oil to the skillet if needed.
Serve the potato pancakes immediately while still crispy. They pair wonderfully with sour cream or applesauce.
Nutrition Facts
Calories |
1173 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.9 g | 38% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 822 mg | 36% | |
| Total Carbohydrate | 201.1 g | 73% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 10.0 g | ||
| Protein | 27.9 g | 56% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 127 mg | 10% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 4739 mg | 101% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
