Whole Foods Simple Potato Pancakes
Crispy, golden, and delightfully simple, these Whole Foods Simple Potato Pancakes are the ultimate comfort food made with wholesome ingredients. Featuring freshly grated russet potatoes and onions, this recipe combines pantry staples like eggs, flour, salt, and pepper to create a perfectly seasoned batter. Each pancake is pan-fried to perfection in just minutes, delivering irresistibly crisp edges and a tender, savory center. Topped with a dollop of tangy sour cream and a sprinkle of fresh chives, these potato pancakes make an impressive yet easy side dish, appetizer, or snack. Ready in under an hour, this recipe is a go-to for busy weeknights or weekend gatherings, celebrating the simplicity of whole, natural flavors. Perfect for fans of traditional latkes or anyone craving a crispy treat with minimal effort!
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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 Ground black pepper
- 0.25 cup Cooking oil (such as avocado or vegetable oil)
- 0.5 cup Sour cream
- 2 tablespoons Chopped fresh chives
Directions
Step 1
Peel the russet potatoes and the onion, then grate them using the large holes of a box grater or a food processor.
Step 2
Place the grated potatoes and onion in a clean kitchen towel or cheesecloth. Wrap tightly and squeeze out as much liquid as possible. Discard the liquid.
Step 3
In a large mixing bowl, combine the grated potatoes and onion with the eggs, flour, salt, and ground black pepper. Mix well to form a cohesive batter.
Step 4
Heat the cooking oil in a large skillet over medium heat until shimmering, but not smoking.
Step 5
Using a spoon or a 1/4-cup measuring cup, scoop about 2-3 tablespoons of the potato mixture into the skillet. Flatten gently with the back of the spoon to form a pancake about 3 inches in diameter.
Step 6
Cook the pancakes for 3-4 minutes on each side, or until golden and crispy. Cook in batches, ensuring not to overcrowd the pan.
Step 7
Transfer the cooked pancakes to a plate lined with paper towels to drain excess oil. Repeat with the remaining batter, adding more oil to the pan as needed.
Step 8
Serve the potato pancakes warm, topped with a dollop of sour cream and a sprinkle of chopped fresh chives.
Nutrition Facts
| Serving size | (1108.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1683.0 |
| Total Fat 92.0g | 0% |
| Saturated Fat 27.0g | 0% |
| Cholesterol 429.5mg | 0% |
| Sodium 2680.4mg | 0% |
| Total Carbohydrate 188.8g | 0% |
| Dietary Fiber 14.9g | 0% |
| Total Sugars 20.8g | |
| Protein 40.1g | 0% |
| Vitamin D 82IU | 0% |
| Calcium 347.0mg | 0% |
| Iron 11.4mg | 0% |
| Potassium 4221.6mg | 0% |
Source of Calories