Description
Classic Eastern European golden potato pancakes with a crispy exterior and tender interior, perfect served with sour cream or applesauce for a comforting side dish.
Ingredients
Scale
Main Ingredients
- 2 pounds russet potatoes (peeled)
- 1 small onion
- 2 large eggs
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon baking powder
- vegetable oil for frying
Instructions
- Grate Potatoes and Onion: Use a box grater or food processor to grate the peeled potatoes and onion. Transfer the grated mixture into a clean kitchen towel and squeeze out as much excess liquid as possible to ensure crispy pancakes.
- Mix Ingredients: In a large bowl, combine the grated potatoes and onion with eggs, flour, salt, pepper, and baking powder. Mix thoroughly until all ingredients are well incorporated.
- Heat Oil: Pour about 1/4 inch of vegetable oil into a large skillet and heat over medium heat until hot but not smoking.
- Fry Pancakes: Drop 1/4-cup portions of the potato mixture into the skillet and flatten slightly with a spatula. Fry each side for 3–4 minutes or until golden brown and crispy.
- Drain and Keep Warm: Transfer cooked pancakes to a paper towel-lined plate to drain excess oil. Keep warm in a 200°F oven if frying in batches.
- Serve: Serve hot with sour cream or applesauce for a classic finishing touch.
Notes
- Fry in small batches to maintain crispiness and avoid overcrowding the pan.
- Keep cooked pancakes warm in a 200°F oven while finishing the remaining batches.
- Yukon Gold potatoes can be used as an alternative for a creamier texture.
Nutrition
- Serving Size: 2–3 pancakes
- Calories: 290
- Sugar: 2g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 70mg
