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Potato Pancakes

Delicious crispy potato pancakes that are perfect as a side dish or stand-alone snack, evoking memories of family gatherings.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Side Dish, Snack
Cuisine: Comfort Food
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 medium russet potatoes, peeled and grated Make sure to squeeze out excess moisture.
  • 1 medium onion, finely chopped
  • 2 large eggs, beaten
  • 1/4 cup all-purpose flour Substitute with chickpea flour for gluten-free.
  • 1 teaspoon baking powder
  • Salt, to taste
  • Pepper, to taste
  • 1/4 inch vegetable oil, for frying Ensure oil is hot but not smoking.

Method
 

Preparation
  1. Peel and grate the russet potatoes. Squeeze out excess moisture using a clean kitchen towel.
  2. In a large mixing bowl, combine the grated potatoes with the finely chopped onion. Add the beaten eggs, flour, baking powder, salt, and pepper, mixing until well incorporated.
Cooking
  1. Heat about 1/4 inch of vegetable oil in a large skillet over medium-high heat.
  2. Form the potato mixture into patties about 2-3 inches in diameter.
  3. Fry the potato pancakes in the hot oil until golden brown on one side, about 4-5 minutes. Flip to cook the other side until also golden brown.
  4. Once cooked, drain the pancakes on paper towels and serve hot.

Notes

For added flavor, try using different toppings like yogurt, fresh herbs, or applesauce. To store leftovers, place cooled pancakes in an airtight container for up to 3 days in the fridge. For freezing, lay uncooked pancakes in a single layer on a baking sheet before placing in a freezer-safe container.