Description
These crispy, golden potato pancakes are a comfort food classic. Perfectly seasoned and pan-fried, they make a great breakfast or side dish. Serve with sour cream or applesauce for the ultimate treat
Ingredients
Units
Scale
- 4 medium potatoes, peeled and grated
- 1 small onion, grated
- 1 egg
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Vegetable oil for frying
Instructions
- Grate the potatoes and onion using a box grater or food processor.
- Place the grated potatoes and onion into a clean kitchen towel and squeeze out the excess moisture.
- In a large bowl, combine the grated potatoes, onion, egg, flour, salt, and pepper. Mix well.
- Heat oil in a large skillet over medium-high heat.
- Scoop about 2 tablespoons of the potato mixture and form into a small patty. Place it in the skillet and flatten it slightly. Fry until golden brown and crispy, about 3-4 minutes per side.
- Transfer the pancakes to a paper towel-lined plate to drain excess oil.
- Repeat with the remaining mixture.
Notes
- You can use a food processor to speed up the grating process.
- For extra crispy pancakes, ensure the oil is hot enough before frying.
- If you prefer a thicker batter, you can add more flour as needed.
Nutrition
- Serving Size: 1 pancake (approximately 1/4 of the recipe)
- Calories: 180
- Sugar: 1g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg