Mom's Awesome Potato Pancakes
Crispy, golden, and full of nostalgic flavors, Mom's Awesome Potato Pancakes are the ultimate comfort food that will transport you back to home-cooked family dinners. Made with freshly grated Russet potatoes and onion, this simple yet satisfying recipe is perfectly seasoned with a touch of salt and pepper. The secret to achieving their irresistibly crispy edges lies in thoroughly draining the potatoes before mixing them with eggs and a hint of flour for binding. Pan-fried to perfection in vegetable oil, these pancakes are ready in just 35 minutes and pair wonderfully with tangy sour cream or sweet applesauce for a classic finishing touch. Whether enjoyed as a cozy side dish or a weekend breakfast treat, these homemade potato pancakes are sure to become a favorite in your recipe collection.
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Ingredients
- 4 large Russet potatoes
- 1 medium Yellow onion
- 2 Large eggs
- 0.25 cup All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.33 cup Vegetable oil
- 0 Sour cream or applesauce (optional, for serving)
Directions
Step 1
Peel the potatoes and grate them using the large holes of a box grater or a food processor with a grating attachment. Place the grated potatoes in a clean kitchen towel and squeeze out as much liquid as possible. This step is crucial to achieve crispy pancakes.
Step 2
Grate the onion using the same grater and place it in a large mixing bowl.
Step 3
Add the grated, drained potatoes to the bowl with the grated onion.
Step 4
Beat the eggs in a small bowl, then add them to the potato-onion mixture.
Step 5
Stir in the flour, salt, and ground black pepper. Mix well to combine all the ingredients evenly.
Step 6
Heat the vegetable oil in a large skillet over medium-high heat. The oil should be hot but not smoking.
Step 7
Scoop a heaping tablespoon of the potato mixture and gently press it into a flat pancake shape. Carefully place it in the hot oil. Repeat, leaving space between each pancake.
Step 8
Cook the pancakes for 3-4 minutes on each side, or until golden brown and crispy. Use a spatula to gently flip them.
Step 9
Transfer the cooked pancakes to a plate lined with paper towels to drain excess oil. Repeat with the remaining potato mixture, adding more oil to the skillet if needed.
Step 10
Serve the potato pancakes warm with sour cream or applesauce on the side, if desired. Enjoy!
Nutrition Facts
| Serving size | (1551.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2112.8 |
| Total Fat 84.4g | 0% |
| Saturated Fat 16.0g | 0% |
| Polyunsaturated Fat 44.4g | |
| Cholesterol 387mg | 0% |
| Sodium 2681.5mg | 0% |
| Total Carbohydrate 300.8g | 0% |
| Dietary Fiber 23.8g | 0% |
| Total Sugars 19.1g | |
| Protein 51.6g | 0% |
| Vitamin D 80IU | 0% |
| Calcium 288.5mg | 0% |
| Iron 17.8mg | 0% |
| Potassium 7087.0mg | 0% |
Source of Calories