Description
Deliciously crispy on the outside and tender on the inside, these crunchy potato pancakes are perfect for breakfast, brunch, or a savory snack. Serve them hot with sour cream and fresh chives for an irresistible treat!
Ingredients
Scale
- 2 large eggs
- 2 tablespoons all-purpose flour
- 2 teaspoons kosher salt (plus extra for serving)
- 1/2 teaspoon ground black pepper
- 4 medium russet potatoes (about 2 1/2 pounds), peeled
- 1 medium yellow onion, peeled and trimmed
- 1/3 cup canola oil (plus more for frying)
- Applesauce, for serving (optional)
- Sour cream, for serving (optional)
- Fresh chopped chives, for serving (optional)
Instructions
- Prepare a sheet pan lined with paper towels and place it near the stove.
- In a large bowl, mix the eggs, flour, salt, and pepper until well combined.
- Grate the potatoes and onion using the largest holes of a box grater. Discard any tough onion pieces.
- Place the grated mixture onto a clean dish towel or large cheesecloth and wring it out over the sink to remove excess liquid.
- Add the grated potatoes and onion to the bowl with the egg mixture. Combine gently but thoroughly using your hands or a wooden spoon.
- Heat 1/3 cup of canola oil in a large skillet over medium-high heat until it shimmers.
- Scoop 1/4 cup portions of the potato mixture into the skillet and flatten slightly. Fry in batches to prevent overcrowding, cooking until golden brown (about 2 to 3 minutes per side).
- Transfer cooked pancakes to the prepared sheet pan and lightly season with extra salt.
- Continue with the remaining batter, adding more oil as needed. Discard any leftover batter and drain excess liquid from the bowl.
- Serve the pancakes hot with optional sour cream and chopped chives.
Notes
- You can prepare the batter ahead of time, but it’s best to cook the pancakes fresh for optimal crispiness.
- Experiment with add-ins like cheese or herbs for additional flavor.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Category: Breakfast / Brunch
- Method: Fried
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 94
- Sugar: 0g
- Sodium: 204 mg
- Fat: 6g
- Saturated Fat: 0.5g
- Unsaturated Fat: 5.5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg