Ingredients
- Potatoes (russet), peeled: 2 pounds
- Onion, grated: 1 medium
- Egg, large: 1
- All-purpose flour: 1/4 cup
- Salt: 1 teaspoon
- Black pepper: 1/2 teaspoon
- Vegetable oil: for frying
- Applesauce or sour cream: for serving
Instructions
- Step 1: Grate the peeled potatoes using a box grater or food processor. Immediately place the grated potatoes in a clean kitchen towel or cheesecloth. Squeeze out as much liquid as possible. This is crucial for crispy pancakes.
- Step 2: In a large bowl, combine the squeezed potatoes, grated onion, egg, flour, salt, and pepper. Mix well until everything is evenly distributed.
- Step 3: Heat about 1/4 inch of vegetable oil in a large skillet over medium-high heat. The oil is ready when a small piece of potato sizzles immediately upon contact.
- Step 4: Drop large spoonfuls of the potato mixture into the hot oil, flattening them slightly with the back of a spoon. Do not overcrowd the pan; work in batches.
- Step 5: Fry the potato pancakes for about 3-4 minutes per side, or until golden brown and crispy.
- Step 6: Remove the pancakes from the skillet and place them on a paper towel-lined plate to drain excess oil. Serve immediately with applesauce or sour cream.
Notes
- Store leftover potato pancakes in the refrigerator in an airtight container for up to 2 days.
- For the crispiest reheated pancakes, use a dry skillet over medium heat, flipping occasionally, instead of microwaving.
- Enjoy these savory pancakes traditionally with applesauce or sour cream, or try a dollop of Greek yogurt and fresh dill.
- To prevent the potato mixture from darkening before frying, work quickly after grating and squeeze out as much moisture as possible.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American