Ukrainian Potato Pancakes
Crispy, golden, and irresistibly savory, Ukrainian Potato Pancakes are a comforting classic that brings simple ingredients to life with exceptional flavor. Made with finely grated potatoes and onion, seasoned to perfection, and bound with a touch of egg and flour, these hearty pancakes boast a perfect balance of crunch and softness. The key to achieving their signature texture lies in squeezing out excess moisture from the potatoes, ensuring each bite is delightfully crisp. Pan-fried to a beautiful golden hue, these versatile pancakes are a quick and budget-friendly side dish or light meal. Serve them piping hot with a dollop of creamy sour cream for an authentic Ukrainian experience. With just 15 minutes of prep time, this recipe is a must-try for fans of easy, comforting, and homemade treats!
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Recipe Information
Ingredients
- 6 medium-sized Potatoes
- 1 medium-sized Onion
- 1 large Egg
- 2 tablespoons All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 5 tablespoons Vegetable oil
- optional (for serving) Sour cream
Instructions
Peel the potatoes and onion. Grate both using the fine side of a box grater or a food processor with a shredding attachment.
Transfer the grated potatoes and onion to a fine mesh strainer or clean kitchen towel. Squeeze out as much liquid as possible to prevent soggy pancakes.
In a large mixing bowl, combine the grated potatoes and onion with the egg, flour, salt, and pepper. Mix well until all ingredients are evenly incorporated.
Heat 2-3 tablespoons of vegetable oil in a large non-stick skillet over medium heat.
Spoon about 2 tablespoons of the potato mixture into the skillet for each pancake, gently flattening them with the back of a spoon to form round discs.
Cook the pancakes for 3-4 minutes on each side, or until golden brown and crisp. Adjust the heat as needed to avoid burning.
Transfer the cooked pancakes to a plate lined with paper towels to drain excess oil. Repeat with the remaining potato mixture, adding more oil to the pan as necessary.
Serve the potato pancakes hot with sour cream, if desired.
Nutrition Facts
Calories |
1860 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.3 g | 94% | |
| Saturated Fat | 13.8 g | 69% | |
| Polyunsaturated Fat | 42.0 g | ||
| Cholesterol | 15 mg | 5% | |
| Sodium | 145 mg | 6% | |
| Total Carbohydrate | 283.2 g | 103% | |
| Dietary Fiber | 29.2 g | 104% | |
| Total Sugars | 23.3 g | ||
| Protein | 34.7 g | 69% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 260 mg | 20% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 6700 mg | 143% | |
*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.
