Description
Grated potatoes and onions fry into lacy-edged pancakes that crackle under your fork, releasing warm, potatoey comfort with every bite.
Ingredients
- 2 pounds potatoes
- 1 small onion
- 2 eggs
- 3 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons vegetable oil
Instructions
- Peel and grate the potatoes and onion using the large holes of a box grater.
- Rinse the grated mixture under cold water to remove excess starch.
- Drain thoroughly and squeeze out as much liquid as possible using a clean kitchen towel.
- In a bowl, combine the drained potato mixture with eggs, flour, salt, and pepper; mix until evenly incorporated.
- Heat the vegetable oil in a large skillet over medium-high heat.
- Spoon about 1/4 cup of the potato batter into the skillet, flattening each mound gently into a pancake.
- Cook for 3–4 minutes per side, or until golden brown and crispy, then transfer to paper towels to drain.
Notes
- For crispier pancakes, ensure excess moisture is removed before mixing.
- Traditional accompaniments include applesauce or sour cream.
- Serve immediately to maintain optimal texture and flavor.
- Leftovers can be reheated in a skillet or oven to restore crispiness.