Potato Pancakes Ii
Crispy, golden, and packed with savory flavor, Potato Pancakes II is the ultimate comfort food made with just a handful of pantry staples. Featuring finely grated Russet potatoes and a touch of grated onion for added depth, these traditional potato pancakes are expertly seasoned with a pinch of salt and black pepper. The secret to their crisp perfection lies in squeezing out the excess liquid from the potatoes before mixing in flour and eggs to form the batter. Shallow-fried in hot vegetable oil, each pancake is a beautifully browned treat that's irresistibly crunchy on the outside and tender on the inside. Ready in just 40 minutes, this easy recipe is perfect for breakfast, brunch, or a hearty side dish. Serve them warm with a dollop of sour cream or a side of applesauce for a classic touch that pairs perfectly with their savory essence. Perfect for potato lovers, these homemade pancakes will have everyone coming back for seconds!
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Recipe Information
Ingredients
- 4 medium Russet potatoes
- 1 small Yellow onion
- 3 tablespoons All-purpose flour
- 2 large Eggs
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Vegetable oil
Instructions
Peel the russet potatoes and grate them finely using a box grater or the grating attachment of a food processor.
Place the grated potatoes in a cheesecloth or clean kitchen towel and squeeze out as much liquid as possible. This step is essential to ensure crispy pancakes.
Grate the yellow onion and combine it with the shredded potatoes in a large mixing bowl.
Add the all-purpose flour, eggs, salt, and black pepper to the potato-onion mixture. Mix well until evenly combined.
Heat the vegetable oil in a large skillet over medium heat. The oil should be hot but not smoking.
Scoop about 2 tablespoons of the potato mixture into the skillet for each pancake. Flatten the mixture gently with the back of a spoon to create a thin, even layer.
Cook the pancakes for 3-4 minutes on each side, or until golden brown and crispy. Transfer to a plate lined with paper towels to drain any excess oil.
Repeat the process with the remaining potato mixture, adding more oil to the skillet as needed.
Serve the potato pancakes warm, optionally with sour cream or applesauce for dipping.
Nutrition Facts
Calories |
1377 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.1 g | 80% | |
| Saturated Fat | 10.7 g | 53% | |
| Polyunsaturated Fat | 33.6 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2601 mg | 113% | |
| Total Carbohydrate | 177.2 g | 64% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 11.4 g | ||
| Protein | 35.8 g | 72% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 183 mg | 14% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 4155 mg | 88% | |
*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.
