Description
Potato pancakes bring crispy golden comfort straight from Eastern European kitchens, celebrating simple ingredients with extraordinary flavor. Hearty potato pancakes deliver rustic charm and irresistible crunch you’ll savor from first delectable bite.
Ingredients
Scale
Main Ingredients:
- 4 russet potatoes, peeled and grated (approximately 4 cups)
- 1 medium sweet onion, peeled and grated
- 2 large eggs
Binding and Seasoning Ingredients:
- 2 tablespoons all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
Cooking Ingredient:
- 1/4 cup (60 milliliters) vegetable oil (more may be needed)
Serving Options:
- Sour cream
- Applesauce
Instructions
- Carefully shred potatoes and sweet onion using a box grater, ensuring maximum moisture removal by wringing them tightly in a clean kitchen towel.
- Whisk together the dehydrated potato-onion blend with eggs, flour, seasoning elements like kosher salt, garlic powder, and freshly cracked black pepper in a spacious mixing bowl until ingredients seamlessly integrate.
- Prepare a heavy-bottomed skillet by heating vegetable oil to a shimmering medium-high temperature, creating an ideal frying environment.
- Carefully craft uniform potato mixture portions using a ¼ cup measure, gently depositing each into the hot oil and delicately flattening with a spatula.
- Allow pancakes to sizzle and transform, cooking approximately 3-4 minutes per side until achieving a golden, crisp exterior. Monitor heat intensity to prevent scorching.
- Create a draining station using a paper towel-lined plate to absorb excess oil from freshly cooked pancakes.
- Continue frying remaining potato mixture, replenishing oil as necessary to maintain consistent cooking conditions.
- Present piping hot potato pancakes accompanied by classic condiments like tangy sour cream or sweet applesauce for a delightful culinary experience.
Notes
- Remove excess moisture from potatoes and onions by squeezing them in a clean kitchen towel to ensure crispy, golden-brown pancakes without sogginess.
- Experiment with different seasonings like smoked paprika, dried herbs, or adding grated cheese to the mixture for unique flavor variations that keep the dish exciting.
- For a gluten-free version, substitute all-purpose flour with almond flour or gluten-free breadcrumbs to accommodate dietary restrictions without compromising texture.
- Make these potato pancakes healthier by baking them in the oven at 425°F for 20-25 minutes, flipping halfway through, which reduces oil content while maintaining a satisfying crunch.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Snacks
- Method: Frying
- Cuisine: Jewish
Nutrition
- Serving Size: 4
- Calories: 210
- Sugar: 1g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 60mg