Potato Pancakes
Crispy, golden, and irresistibly savory, these homemade Potato Pancakes are a classic comfort food that’s perfect for any time of day. Made with freshly grated russet potatoes and a hint of onion, this easy recipe combines pantry staples like flour and eggs to create a crispy-on-the-outside, tender-on-the-inside texture that’s absolutely mouthwatering. Fried to perfection in sizzling vegetable oil, these pancakes feature a rich, earthy flavor seasoned simply with salt and pepper. Ready in just 40 minutes, they’re served best hot off the skillet with a dollop of tangy sour cream or sweet applesauce for an irresistible pairing. Whether you're making them as a hearty breakfast, side dish, or snack, these potato pancakes are a must-try for anyone who loves comfort food with a crispy twist!
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 1 medium Yellow onion
- 4 tablespoons All-purpose flour
- 2 large Eggs
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.5 cup Vegetable oil
- Sour cream or applesauce (optional, for serving)
Instructions
Peel the russet potatoes and then grate them using the large holes of a box grater. Place the grated potatoes in a clean kitchen towel or cheesecloth and squeeze out as much excess moisture as possible.
Grate the yellow onion using the same box grater, and mix it with the grated potatoes.
In a large mixing bowl, combine the grated potatoes and onions with the flour, eggs, salt, and ground black pepper. Mix until well combined.
Heat the vegetable oil in a large skillet over medium-high heat until it shimmers.
Scoop about 2-3 tablespoons of the potato mixture into the hot oil for each pancake. Flatten it gently with the back of a spoon to form a pancake, ensuring it's not too thick.
Cook the pancakes for about 3-4 minutes on each side, or until they are golden brown and crispy. Adjust the heat as necessary to prevent burning.
Remove the cooked pancakes from the skillet and place them on a plate lined with paper towels to drain any excess oil.
Repeat with the remaining potato mixture, adding more oil to the skillet as needed.
Serve the potato pancakes hot with sour cream or applesauce on the side, if desired. Enjoy!
Nutrition Facts
Calories |
2421 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.5 g | 153% | |
| Saturated Fat | 21.2 g | 106% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 387 mg | 129% | |
| Sodium | 2684 mg | 117% | |
| Total Carbohydrate | 299.5 g | 109% | |
| Dietary Fiber | 23.8 g | 85% | |
| Total Sugars | 19.5 g | ||
| Protein | 52.2 g | 104% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 288 mg | 22% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 7087 mg | 151% | |
*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.
