Classic Potato Pancakes

Crisp, golden, and irresistibly savory, these Classic Potato Pancakes are a timeless comfort food that never goes out of style. Made with shredded Russet potatoes and a touch of onion for a subtle sweetness, these crispy delights are bound together with eggs and flour, seasoned to perfection, and pan-fried to achieve a beautiful golden crust. The key to their signature crispy texture? Removing excess moisture from the grated potatoes before cooking—a simple trick that makes all the difference. Serve these versatile pancakes as a delectable appetizer, a side dish, or even a light meal, accompanied by a dollop of tangy sour cream and a sprinkle of fresh chives or green onions. Ready in just 35 minutes, this recipe is your new go-to for homemade comfort food that’s both quick and easy. Perfect for any occasion, these potato pancakes are sure to please both family and guests alike!

Nutriscore Rating: 79/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 4 large Russet potatoes
• 1 medium Yellow onion
• 2 large Egg
• 0.5 cup All-purpose flour
• 1 teaspoon Salt
• 0.5 teaspoon Ground black pepper
• 0.5 cup Vegetable oil
• 0 Sour cream (optional, for serving)
• 0 Chopped chives or green onions (optional, for garnish)

Directions

Step 1

Start by peeling the potatoes and grating them using a box grater or a food processor fitted with a grating attachment.

Step 2

Place the grated potatoes in a clean kitchen towel and squeeze out as much liquid as possible. This will help the pancakes become crispy.

Step 3

Grate the onion using the same grater or food processor. Combine the grated onion with the potatoes in a bowl.

Step 4

In a separate as a large mixing bowl, lightly beat the eggs.

Step 5

Add the grated potato and onion mixture, flour, salt, and pepper to the bowl with the eggs. Mix well until everything is thoroughly combined.

Step 6

In a large skillet, heat vegetable oil over medium-high heat.

Step 7

Once the oil is hot, place a heaping tablespoon of the potato mixture into the skillet and flatten it with the back of the spoon to form a pancake about 1/4-inch thick. Repeat with additional batter, ensuring not to overcrowd the pan.

Step 8

Cook the pancakes for about 3-4 minutes on each side, or until they are golden brown and crispy.

Step 9

Transfer the cooked pancakes to a paper towel-lined plate to drain any excess oil.

Step 10

Serve the potato pancakes hot, with sour cream and chopped chives or green onions, if desired.

Nutrition Facts

Serving size	(1641.2g)

Amount per serving	% Daily Value*
Calories	2586.7

Total Fat 125.9g	0%
Saturated Fat 22.2g	0%
Polyunsaturated Fat 71.1g
Cholesterol 454.0mg	0%
Sodium 2761.3mg	0%
Total Carbohydrate 323.2g	0%
Dietary Fiber 24.9g	0%
Total Sugars 20.2g
Protein 56.6g	0%

Vitamin D 107.5IU	0%
Calcium 316.1mg	0%
Iron 19.2mg	0%
Potassium 7184.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.7%

Protein: 8.5%

Carbs: 48.7%