Lacy Potato Pancakes with Chives
Crispy, golden, and irresistibly flavorful, these Lacy Potato Pancakes with Chives are a perfect blend of savory simplicity and gourmet flair. Grated Russet potatoes and onions are combined with eggs, a touch of flour, and a sprinkle of fresh chives to create thin, lacy edges that crisp to perfection in a skillet of sizzling vegetable oil. The key to their signature texture lies in squeezing out the excess moisture from the potatoes for a delightful crunch with every bite. Perfect as an appetizer, side dish, or indulgent snack, these potato pancakes are best served hot and topped with a dollop of creamy sour cream and extra chives for a burst of freshness. With just 20 minutes of prep time, they make an ideal dish for weeknight comfort or festive entertaining.
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Ingredients
- 4 large Russet potatoes
- 1 medium Yellow onion
- 2 large Eggs
- 2 tablespoons All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 tablespoons Fresh chives
- 0.5 cup Vegetable oil
- 0.5 cup Sour cream
Directions
Step 1
Peel the Russet potatoes and grate them using the large holes of a box grater. Place the grated potatoes in a clean kitchen towel and squeeze out as much liquid as possible. Transfer to a large mixing bowl.
Step 2
Peel and grate the onion using the same box grater. Squeeze out any excess liquid and add the grated onion to the potatoes.
Step 3
Add the eggs, all-purpose flour, salt, black pepper, and finely chopped chives to the potato mixture. Mix well until fully combined.
Step 4
Heat vegetable oil in a large skillet over medium-high heat. The oil should be hot but not smoking. Test by dropping a small amount of the mixture into the skillet; it should sizzle immediately.
Step 5
Working in batches, spoon about 2 tablespoons of the potato mixture into the skillet for each pancake. Flatten each spoonful with the back of a spatula to create thin, lacy pancakes.
Step 6
Cook for 3-4 minutes on each side, or until golden brown and crispy. Adjust heat as necessary 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 potato mixture.
Step 8
Serve the lacy potato pancakes hot, topped with a dollop of sour cream and additional chopped chives if desired.
Nutrition Facts
| Serving size | (1663.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2538.3 |
| Total Fat 137.3g | 0% |
| Saturated Fat 33.4g | 0% |
| Polyunsaturated Fat 67.2g | |
| Cholesterol 429.5mg | 0% |
| Sodium 2751.0mg | 0% |
| Total Carbohydrate 294.7g | 0% |
| Dietary Fiber 23.6g | 0% |
| Total Sugars 26.6g | |
| Protein 54.1g | 0% |
| Vitamin D 82IU | 0% |
| Calcium 423.9mg | 0% |
| Iron 17.0mg | 0% |
| Potassium 7062.9mg | 0% |
Source of Calories