Description
Delicious and crispy potato pancakes made with grated potatoes and onion.
Ingredients
Scale
- 1 ½ pounds potatoes (Russet or Yukon Gold)
- 1 small onion, finely grated
- 2 large eggs
- 3 tablespoons all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- Pinch nutmeg (optional)
- Oil, for frying (vegetable, sunflower, or avocado oil)
Instructions
- Peel the potatoes and onion, then grate them using a box grater or food processor.
- Transfer the grated mixture into a clean towel or cheesecloth and squeeze out as much liquid as possible.
- In a mixing bowl, combine the potatoes and onion with eggs, flour, salt, pepper, and optional nutmeg. Mix until fully incorporated.
- Heat a skillet over medium-high heat with enough oil to coat the bottom of the pan.
- Scoop 2–3 tablespoons of the mixture into the pan, shaping into small pancakes and flattening slightly.
- Fry each side for 3–4 minutes or until golden brown and crispy.
- Remove and drain on paper towels.
- Serve hot with applesauce, sour cream, or your favorite toppings.
Notes
- For a variation, consider adding herbs or cheese to the batter.
- Ensure the oil is hot enough before adding the pancakes to achieve maximum crispiness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 200
- Sugar: 1g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 60mg