Delight your taste buds with this irresistible recipe for potato pancakes! Crispy on the outside and tender on the inside, these golden treats are perfect as a snack, breakfast, or even a side dish. With a touch of seasoning and a simple twist, you’ll elevate this classic dish to new heights. Whether paired with sour cream, applesauce, or enjoyed on their own, these potato pancakes are a surefire hit for any occasion.
Ingredients:
- 4 medium-sized potatoes (Russet or Yukon Gold preferred)
- 1 small onion, grated
- 2 large eggs
- 3 tablespoons all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder (optional)
- ¼ teaspoon smoked paprika (optional, for a twist)
- Vegetable oil for frying
- Garnishes (optional): chopped chives, sour cream, or applesauce
Instructions:
- Prepare the Potatoes
- Peel the potatoes and grate them using a coarse grater. Place the grated potatoes in a clean kitchen towel and squeeze out as much liquid as possible.
- Mix the Ingredients
- In a large mixing bowl, combine the grated potatoes, grated onion, eggs, flour, salt, pepper, and optional spices. Mix until well combined.
- Heat the Oil
- In a large skillet, heat about ¼ inch of vegetable oil over medium-high heat. Test the oil by dropping a small piece of the mixture; it should sizzle immediately.
- Form and Fry Pancakes
- Scoop about 2 tablespoons of the potato mixture and flatten it into a pancake shape. Carefully place it in the hot oil. Repeat, ensuring not to overcrowd the pan.
- Cook to Perfection
- Fry the pancakes for 3–4 minutes on each side, or until they are golden brown and crispy. Adjust the heat as needed to prevent burning.
- Drain Excess Oil
- Transfer the cooked pancakes to a plate lined with paper towels to drain any excess oil.
- Serve and Enjoy
- Serve the potato pancakes warm, garnished with chopped chives and a dollop of sour cream or a side of applesauce.