Old Fashion Potato Pancakes
Crispy, golden, and irresistibly savory, these Old Fashion Potato Pancakes are a nostalgic treat that never goes out of style. Made with simple, pantry-friendly ingredients like russet potatoes, a touch of onion for flavor, and just enough flour to hold them together, these classic potato pancakes are fried to perfection for a delightful crunch. The secret to their crisp texture lies in thoroughly squeezing out excess moisture from the grated potatoes and onion—a step you won't want to skip! Perfect for breakfast, brunch, or as a side dish, these versatile pancakes can be served with dollops of creamy sour cream or sweet applesauce for a traditional touch. Ready in just 40 minutes, this easy recipe delivers a timeless comfort food that’s sure to please everyone at the table.
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Recipe Information
Ingredients
- 4 medium-sized Russet potatoes
- 1 small Yellow onion
- 2 large Eggs
- 3 tablespoons All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.5 cup (for frying) Vegetable oil
- 1 for serving (as desired) Optional: Sour cream or applesauce
Instructions
Peel the potatoes and grate them using the large holes of a box grater or a food processor. Transfer the grated potatoes to a large bowl of cold water to remove excess starch, which helps them crisp up.
Peel and grate the onion. Set it aside on a paper towel to remove any excess moisture.
Drain the potatoes thoroughly by placing them in a clean kitchen towel or cheesecloth. Squeeze out as much liquid as possible to ensure your pancakes turn out crispy.
In a large mixing bowl, combine the grated and squeezed potatoes, grated onion, eggs, flour, salt, and black pepper. Mix well until a cohesive batter forms.
Heat the vegetable oil in a large skillet over medium-high heat. The oil should be around 1/8 inch deep to fry the pancakes properly.
Once the oil is hot (but not smoking), drop spoonfuls of the potato mixture into the pan, flattening them slightly to form pancakes about 3 inches wide.
Cook the pancakes for 3-4 minutes on each side, or until golden brown and crispy. Avoid overcrowding the pan; work in batches if necessary.
Transfer the cooked pancakes to a plate lined with paper towels to drain any excess grease. Repeat with the remaining potato batter.
Serve immediately with optional sour cream or applesauce on the side.
Nutrition Facts
Calories |
1885 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.4 g | 153% | |
| Saturated Fat | 21.1 g | 106% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 387 mg | 129% | |
| Sodium | 2611 mg | 114% | |
| Total Carbohydrate | 178.3 g | 65% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 12.4 g | ||
| Protein | 36.8 g | 74% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 203 mg | 16% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 4185 mg | 89% | |
*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.
