Description
Golden Potato Pancakes are crispy on the outside and soft on the inside, making them a delicious and comforting dish. Perfect as a side dish, appetizer, or even as a breakfast treat, these potato pancakes are easy to make and full of flavor. Serve them with sour cream or applesauce for the ultimate experience!
Ingredients
Scale
- 4 medium russet potatoes, peeled and grated
- 1 small onion, grated
- 2 large eggs
- 1/4 cup all-purpose flour
- 1 tsp baking powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder (optional)
- 2 tbsp fresh parsley, chopped (optional)
- 1/4 cup vegetable oil (for frying)
- Sour cream or applesauce (for serving, optional)
Instructions
- Place the grated potatoes in a clean kitchen towel or cheesecloth, and squeeze out any excess moisture. This helps the pancakes get crispy.
- In a large bowl, combine the grated potatoes, grated onion, eggs, flour, baking powder, salt, pepper, and garlic powder (if using). Mix well until all the ingredients are fully incorporated.
- Heat the vegetable oil in a large skillet over medium-high heat. You want enough oil to coat the bottom of the pan for frying.
- Once the oil is hot, spoon about 2 tablespoons of the potato mixture into the pan for each pancake, pressing gently to flatten them into rounds.
- Fry the pancakes for 3-4 minutes per side, or until they are golden brown and crispy. Flip carefully with a spatula.
- Remove the pancakes from the skillet and place them on a paper towel-lined plate to drain any excess oil.
- Serve the golden potato pancakes hot with sour cream or applesauce, if desired. Enjoy!
Notes
- For an even crispier pancake, you can shallow fry in more oil, but be careful not to burn them.
- If you prefer, you can use a food processor to grate the potatoes and onions, saving time and effort.
- These potato pancakes can be stored in an airtight container in the fridge for up to 2-3 days and reheated in a skillet to retain their crispiness.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Category: Side Dish
- Method: Frying
- Cuisine: American, Eastern European
Nutrition
- Serving Size: 1 pancake (based on 8 servings)
- Calories: 180
- Sugar: 1g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 11g
- Trans Fat: 0 g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg