Deb's Potato Pancakes
Crispy, golden, and packed with comforting flavor, Deb's Potato Pancakes are the ultimate homemade treat for any meal of the day. Made with freshly grated russet potatoes and onions, these classic latke-style pancakes are perfectly seasoned with a touch of salt, pepper, and a hint of baking powder for added fluffiness. The easy batter comes together quickly with pantry staples like eggs and flour, while a quick pan-fry in sizzling vegetable oil delivers a satisfyingly crunchy exterior with a tender, savory center. Ready in just 35 minutes, these versatile pancakes can be served as an irresistible side dish, a tasty appetizer, or even the main event. For a flavorful flourish, top them with a dollop of sour cream and a sprinkle of fresh chives. Perfect for breakfast, brunch, or a cozy dinner, this crowd-pleasing recipe will become a family favorite in no time!
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Ingredients
- 4 medium russet potatoes
- 1 medium yellow onion
- 2 large eggs
- 3 tablespoons all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon baking powder
- 0.5 cup vegetable oil
- 0.25 cup sour cream (optional, for serving)
- 1 tablespoon chives (optional, for garnish)
Directions
Step 1
Peel and grate the potatoes using the large holes of a box grater. Place the grated potatoes in a clean kitchen towel, wrap tightly, and squeeze out as much moisture as possible.
Step 2
Grate the onion using the same grater, and combine it with the grated potatoes in a large mixing bowl.
Step 3
In a separate small bowl, whisk together the eggs, flour, salt, pepper, and baking powder until smooth. Pour the mixture over the potato and onion mixture and thoroughly combine.
Step 4
Heat the vegetable oil in a large skillet over medium-high heat until shimmering.
Step 5
Scoop about 1/4 cup of the potato mixture at a time, shape into a flat patty, and carefully place it into the hot oil. Repeat, making sure not to overcrowd the pan.
Step 6
Cook the pancakes for 3-4 minutes on each side or until golden brown and crispy. Remove each pancake and place it on a paper towel-lined plate to drain excess oil.
Step 7
Repeat with the remaining potato mixture, adding more oil to the skillet if necessary.
Step 8
Serve the potato pancakes hot with a dollop of sour cream and a sprinkle of chives if desired.
Nutrition Facts
| Serving size | (1107.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1963.6 |
| Total Fat 124.4g | 0% |
| Saturated Fat 24.1g | 0% |
| Polyunsaturated Fat 67.2g | |
| Cholesterol 402mg | 0% |
| Sodium 2847.6mg | 0% |
| Total Carbohydrate 184.2g | 0% |
| Dietary Fiber 14.8g | 0% |
| Total Sugars 15.1g | |
| Protein 38.2g | 0% |
| Vitamin D 82IU | 0% |
| Calcium 272.6mg | 0% |
| Iron 11.4mg | 0% |
| Potassium 4317.6mg | 0% |
Source of Calories