PREP TIME: 10 mins | COOK TIME: 15 mins | TOTAL TIME: 25 mins | SERVINGS: 4
These classic potato pancakes are simple, easy, and unbelievably delicious! With only a few simple ingredients and easy to follow steps, you’ll be able to throw together this easy treat that everyone will love and enjoy! Make this from scratch and enjoy the process.
INGREDIENTS
4 large russet potatoes
1 medium onion
2 Egg
1/4 c all-purpose flour
salt, pepper
vegetable oil for frying
How to make Classic Potato Pancakes
Step 1: Wash, peel, and cut into cubes the potatoes and onion and add them to the food processor. Process for approximately 2 minutes until no lumps remain and the potatoes are grated. Or if using a grater, peel and grate the potatoes and onion.
Step 2: Into a fine strainer or kitchen towel, transfer the potato mixture, then squeeze most of the liquid into a mixing bowl.
Step 3: Discard the liquid but keep the white powder or potato starch on the bottom of the bowl after pouring the liquid out.
Step 4: Add the potato mixture back to the bowl. Mix in the eggs, flour, with some salt and pepper until incorporated.
Step 5: In a large non-stick skillet, heat some vegetable oil over medium heat. Once hot, add a spoonful of the mixture and slightly spread. Fry the pancakes for about 2 to 3 minutes on both sides until brown and crispy.
Step 6: Transfer the pancakes on a paper towel to drain excess grease.
NUTRITION FACTS:
Serving: 100g | Calories: 362kcal | Carbohydrates: 75g | Protein: 12g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 82mg | Sodium: 51mg | Potassium: 1609mg | Fiber: 5g | Sugar: 4g | Vitamin A: 119IU | Vitamin C: 23mg | Calcium: 67mg | Iron: 4mg
Ingredients
- 4 large russet potatoes
- 1 medium onion
- 2 Egg
- 1/4 c all-purpose flour
- salt, pepper
- vegetable oil for frying
Instructions
Step 1: Wash, peel, and cut into cubes the potatoes and onion and add them to the food processor. Process for approximately 2 minutes until no lumps remain and the potatoes are grated. Or if using a grater, peel and grate the potatoes and onion.
Step 2: Into a fine strainer or kitchen towel, transfer the potato mixture, then squeeze most of the liquid into a mixing bowl.
Step 3: Discard the liquid but keep the white powder or potato starch on the bottom of the bowl after pouring the liquid out.
Step 4: Add the potato mixture back to the bowl. Mix in the eggs, flour, with some salt and pepper until incorporated.
Step 5: In a large non-stick skillet, heat some vegetable oil over medium heat. Once hot, add a spoonful of the mixture and slightly spread. Fry the pancakes for about 2 to 3 minutes on both sides until brown and crispy.
Step 6: Transfer the pancakes on a paper towel to drain excess grease.
