Crispy Potato Pancakes
Golden and irresistibly crunchy, these homemade Crispy Potato Pancakes are a savory delight perfect for any meal of the day. Made with freshly grated russet potatoes and a hint of onion, these pancakes are expertly mixed with all-purpose flour, eggs, and a touch of salt and pepper for a perfectly seasoned bite. The secret to their signature crisp is removing excess moisture from the potatoes, ensuring each pancake fries to golden perfection in a hot skillet. Ready in just 45 minutes, these quick and easy potato pancakes are ideal as an appetizer, side dish, or even a main course. Serve them hot with dollops of cool sour cream or a sweet touch of applesauce for a classic yet comforting pairing that will leave everyone reaching for seconds.
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Ingredients
- 4 medium (about 2 pounds) Russet potatoes
- 1 medium Yellow onion
- 3 tablespoons All-purpose flour
- 2 large Eggs
- 1.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 0.5 cups (for frying) Vegetable oil
Directions
Step 1
Peel the russet potatoes and the onion, then grate them using the large holes on a box grater or a food processor with a grating attachment.
Step 2
Place the grated potatoes and onion into a clean kitchen towel and squeeze out as much liquid as possible over the sink. Remove excess moisture to ensure crispiness.
Step 3
In a large mixing bowl, combine the drained potato and onion mixture, all-purpose flour, eggs, salt, and black pepper. Mix well until evenly combined.
Step 4
Heat vegetable oil in a large, heavy-bottomed skillet over medium-high heat. Add enough oil to create a thin layer, about 1/8 inch deep.
Step 5
Scoop about 2 tablespoons of the potato mixture for each pancake and flatten it gently with the back of a spoon. Add the pancakes to the skillet, being careful not to overcrowd.
Step 6
Fry the pancakes for 3-4 minutes on each side, or until golden brown and crispy. Adjust the heat as needed to prevent burning.
Step 7
Transfer the cooked pancakes to a plate lined with paper towels to drain any excess oil. Repeat with the remaining mixture, adding more oil to the skillet if needed.
Step 8
Serve the potato pancakes immediately while still crispy. They pair wonderfully with sour cream or applesauce.
Nutrition Facts
| Serving size | (3983.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4692.6 |
| Total Fat 114.4g | 0% |
| Saturated Fat 18.1g | 0% |
| Polyunsaturated Fat 67.2g | |
| Cholesterol 372mg | 0% |
| Sodium 4190.3mg | 0% |
| Total Carbohydrate 826.1g | 0% |
| Dietary Fiber 65.7g | 0% |
| Total Sugars 47.1g | |
| Protein 121.1g | 0% |
| Vitamin D 82IU | 0% |
| Calcium 632.4mg | 0% |
| Iron 45.3mg | 0% |
| Potassium 20662.7mg | 0% |
Source of Calories