Classic Potato Pancakes
Introduction
The classic potato pancakes, known for their simplicity and incredible taste, are a beloved dish in many cultures. Whether you enjoy them for breakfast, brunch, or as a side dish, these Classic Potato Pancakes are sure to become a staple in your recipe collection. Join me as we explore how to make these irresistible treats that are crispy on the outside and tender on the inside.
Recipe Overview
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Servings: 4
- Calories: 363 kcal
- Cuisine: American
Ingredients
- 4 large russet potatoes
- 1 medium onion
- 2 eggs
- ¼ cup all-purpose flour
- ½ tsp. sea salt (or to taste)
- ¼ tsp. pepper (or to taste)
- 2 tbsp. vegetable oil for frying
EQUIPMENT NEEDED
- Food Processor or Grater: Use a food processor with a grating attachment or a handheld grater to grate the potatoes and onion.
- Fine Strainer or Kitchen Towel: You’ll need a fine strainer or a clean kitchen towel to squeeze out excess liquid from the grated potato mixture.
- Mixing Bowl: A medium-sized mixing bowl will be used to combine the potato mixture with other ingredients.
- Non-Stick Skillet: Choose a large non-stick skillet for frying the potato pancakes. Make sure it has enough surface area to cook multiple pancakes at once.
- Spatula: A spatula or turner will help you flip the pancakes easily while frying.
- Paper Towels: Have some paper towels ready to absorb excess oil from the cooked pancakes before serving.
Instructions
- Prepare the Potatoes and Onion: If using a food processor, peel and cube the potatoes and onion. Process them in the food processor until the potatoes look “grated.” If using a grater, simply peel and grate the potatoes and onion.
- Remove Excess Liquid: Place the potato mixture into a fine strainer or kitchen towel and squeeze out almost all of the liquid into a mixing bowl. Discard the liquid, but keep the potato starch that settles at the bottom of the bowl.
- Combine Ingredients: Return the potato mixture to the bowl with the potato starch. Add eggs, flour, salt, and pepper. Mix everything well to combine.
- Fry the Pancakes: Heat vegetable oil in a large, non-stick skillet over medium heat. Spoon the potato mixture into the skillet, spreading it slightly to form pancakes. Fry for 2-3 minutes on each side until crispy and brown.
- Serve and Enjoy: Place the cooked pancakes on a paper towel to absorb excess oil. Serve hot and enjoy!
Kitchen Notes
- For a traditional touch, serve potato pancakes with sour cream on the side. Applesauce or yogurt also make delicious accompaniments.
- You can make potato pancakes ahead of time and freeze them for later. Fully cook the pancakes, let them cool, then freeze them in a single layer. Reheat in the oven when ready to serve.
Nutrition Information
- Serving: 100g
- Calories: 363 kcal
- Carbohydrates: 76g
- Protein: 12g
- Fat: 3g
- Sodium: 290mg
- Potassium: 1622mg
- Fiber: 6g
- Sugar: 4g
Conclusion
Classic Potato Pancakes are a versatile and delicious dish that can be enjoyed any time of day. Whether you’re serving them for breakfast, brunch, or as a side dish, their crispy texture and comforting flavor are sure to be a hit with your family and friends. Give this recipe a try today and experience the joy of homemade potato pancakes! or save it to try later.
Classic Potato Pancakes
So simple, yet unbelievably tasty, these Classic Potato Pancakes are not to be missed! Follow my simple instructions and make this easy treat today!
Equipment
- Food Processor or Grater
- Fine Strainer or Kitchen Towel
- Mixing bowl
- Non-Stick Skillet
- Spatula
- Paper Towels
Ingredients
- 4 large russet potatoes
- 1 medium onion
- 2 eggs
- ¼ cup all-purpose flour
- ½ tsp. sea salt or to taste
- ¼ tsp. pepper or to taste
- 2 tbsp. vegetable oil for frying
Instructions
- Prepare the Potatoes and Onion: If using a food processor, peel and cube the potatoes and onion. Process them in the food processor until the potatoes look “grated.” If using a grater, simply peel and grate the potatoes and onion.
- Remove Excess Liquid: Place the potato mixture into a fine strainer or kitchen towel and squeeze out almost all of the liquid into a mixing bowl. Discard the liquid, but keep the potato starch that settles at the bottom of the bowl.
- Combine Ingredients: Return the potato mixture to the bowl with the potato starch. Add eggs, flour, salt, and pepper. Mix everything well to combine.
- Fry the Pancakes: Heat vegetable oil in a large, non-stick skillet over medium heat. Spoon the potato mixture into the skillet, spreading it slightly to form pancakes. Fry for 2-3 minutes on each side until crispy and brown.
- Serve and Enjoy: Place the cooked pancakes on a paper towel to absorb excess oil. Serve hot and enjoy!
Notes
For a traditional touch, serve potato pancakes with sour cream on the side. Applesauce or yogurt also make delicious accompaniments.
You can make potato pancakes ahead of time and freeze them for later. Fully cook the pancakes, let them cool, then freeze them in a single layer. Reheat in the oven when ready to serve.
You can make potato pancakes ahead of time and freeze them for later. Fully cook the pancakes, let them cool, then freeze them in a single layer. Reheat in the oven when ready to serve.