Lacy Potato Pancakes with Chives
Crispy, golden, and irresistibly flavorful, these Lacy Potato Pancakes with Chives are a perfect blend of savory simplicity and gourmet flair. Grated Russet potatoes and onions are combined with eggs, a touch of flour, and a sprinkle of fresh chives to create thin, lacy edges that crisp to perfection in a skillet of sizzling vegetable oil. The key to their signature texture lies in squeezing out the excess moisture from the potatoes for a delightful crunch with every bite. Perfect as an appetizer, side dish, or indulgent snack, these potato pancakes are best served hot and topped with a dollop of creamy sour cream and extra chives for a burst of freshness. With just 20 minutes of prep time, they make an ideal dish for weeknight comfort or festive entertaining.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 large Russet potatoes
- 1 medium Yellow onion
- 2 large Eggs
- 2 tablespoons All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 tablespoons Fresh chives
- 0.5 cup Vegetable oil
- 0.5 cup Sour cream
Instructions
Peel the Russet potatoes and grate them using the large holes of a box grater. Place the grated potatoes in a clean kitchen towel and squeeze out as much liquid as possible. Transfer to a large mixing bowl.
Peel and grate the onion using the same box grater. Squeeze out any excess liquid and add the grated onion to the potatoes.
Add the eggs, all-purpose flour, salt, black pepper, and finely chopped chives to the potato mixture. Mix well until fully combined.
Heat vegetable oil in a large skillet over medium-high heat. The oil should be hot but not smoking. Test by dropping a small amount of the mixture into the skillet; it should sizzle immediately.
Working in batches, spoon about 2 tablespoons of the potato mixture into the skillet for each pancake. Flatten each spoonful with the back of a spatula to create thin, lacy pancakes.
Cook for 3-4 minutes on each side, or until golden brown and crispy. Adjust heat as necessary to prevent burning.
Transfer the cooked pancakes to a plate lined with paper towels to drain any excess oil. Repeat with the remaining potato mixture.
Serve the lacy potato pancakes hot, topped with a dollop of sour cream and additional chopped chives if desired.
Nutrition Facts
Calories |
2538 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.3 g | 176% | |
| Saturated Fat | 33.4 g | 167% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 430 mg | 143% | |
| Sodium | 2751 mg | 120% | |
| Total Carbohydrate | 294.7 g | 107% | |
| Dietary Fiber | 23.6 g | 84% | |
| Total Sugars | 26.6 g | ||
| Protein | 54.1 g | 108% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 424 mg | 33% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 7063 mg | 150% | |
*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.
