Prep Time: 10 mins | Cook Time: 15 mins | Total Time: 25 mins | Yield: 4 Servings
If you are looking for a simple recipe to try today, then this is it! These Classic Potato Pancakes are insanely delicious! Made with some basic ingredients which I’m pretty sure you already have, you have got to try this one! Prepare to fall in love at first bite. Enjoy!
Ingredients:
2 tablespoons vegetable oil for frying
2 Eggs
¼ c all-purpose flour
½ teaspoon sea salt or to taste
1 medium onion
4 large russet potatoes
¼ teaspoon pepper or to taste
Directions:
Peel the onions and potatoes, then slice them into small cuts.
Add the prepared potatoes and onions into a food processor, then pulse for about 2 minutes or until grated. Transfer them into a strainer and remove most of the water contents.
Add the potato mixture into a large mixing bowl, then add salt, pepper, flour, and eggs. Stir everything until well incorporated.
Place a non-stick skillet on the stove and turn the heat to medium. Add vegetable oil and allow it to become hot.
Spoon the potato mixture and put it into the hot skillet, then use a spatula to gently flatten it out. Cook each side for about 3 minutes or until golden brown. Transfer onto a clean plate lined with paper towels to drain any excess oil. Repeat the process with the rest of the potato mixture.
Serve right away. Enjoy!
Notes:
Serve these pancakes with sour cream on the side.
I highly recommend serving these pancakes right away for the best experience!
Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.
Nutrition Facts:
Serving: 100g | Calories: 362 kcal | 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: 69mg | Iron: 4mg
Ingredients
- 2 tablespoons vegetable oil for frying
- 2 Eggs
- ¼ c all-purpose flour
- ½ teaspoon sea salt or to taste
- 1 medium onion
- 4 large russet potatoes
- ¼ teaspoon pepper or to taste
Instructions
Peel the onions and potatoes, then slice them into small cuts.
Add the prepared potatoes and onions into a food processor, then pulse for about 2 minutes or until grated. Transfer them into a strainer and remove most of the water contents.
Add the potato mixture into a large mixing bowl, then add salt, pepper, flour, and eggs. Stir everything until well incorporated.
Place a non-stick skillet on the stove and turn the heat to medium. Add vegetable oil and allow it to become hot.
Spoon the potato mixture and put it into the hot skillet, then use a spatula to gently flatten it out. Cook each side for about 3 minutes or until golden brown. Transfer onto a clean plate lined with paper towels to drain any excess oil. Repeat the process with the rest of the potato mixture.
Serve right away. Enjoy!
Notes
Serve these pancakes with sour cream on the side. I highly recommend serving these pancakes right away for the best experience! Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.
