Classic Potato Pancakes

Ingredients

2 ½ pounds Russet potatoes, or any starchy potato, peeled and grated very finely

1 yellow onion, grated very fine

2 large eggs

1 tsp salt

¼ cup all purpose flour

Oil for frying

Instructions:

Step 1:

After grating the potatoes, using a towel, thoroughly wring out all the liquid from the potatoes.

Place the drained potatoes into a large bowl with the grated onion, salt, eggs and flour.

Mix it thoroughly with your hands, you want it to be somewhat tacky.

Add a little more flour if it is too sticky

Step 2:

Heat 3 tbsp oil in a skillet.Place ⅓ to ½ a cup of mixture into the hot skillet.

Fry for three to five minutes on each side, until they are golden.

Briefly drain on paper towels

Step 3:

Serve immediately, while hot with applesauce and a sprinkle of powdered sugar, sour cream or even yogurt.

These could also be served with meat and a gravy, using these as a side dish.

Enjoy!

Nutrition Information:

YIELDS: 12 | Serving Size: 1 pancake

Frequently Asked Questions:

Can I use a different type of potato for this recipe?

Yes, you can use other starchy potatoes like Yukon Gold or Idaho potatoes instead of Russet potatoes.

Keep in mind that the texture and flavor may vary slightly, but you should still be able to make delicious potato pancakes.

Can I skip the onion in the recipe?

While onion adds flavor to the potato pancakes, you can omit it if you prefer a milder taste or have allergies to onions.

Just note that the final flavor profile will be different without the onion.

What’s the purpose of wringing out the liquid from the grated potatoes?

Wringing out the liquid from the grated potatoes helps remove excess moisture, which is important for achieving crispy potato pancakes.

Excess moisture can lead to soggy pancakes during frying.

Can I make the potato mixture ahead of time?

It’s recommended to make the potato mixture and cook the pancakes immediately after grating the potatoes.

Potatoes can oxidize and turn brown quickly when exposed to air.

If you need to prepare ahead, you can grate the potatoes and store them in water, then drain and dry them thoroughly before mixing with the other ingredients.

Can I use a different type of flour for the recipe?

While all-purpose flour is commonly used in this recipe, you can experiment with other types of flour such as whole wheat flour or gluten-free flour if you have dietary preferences or restrictions.

Keep in mind that using different flours might affect the texture and taste slightly.

Can I use a different type of onion in this recipe?

Yes, you can use other types of onions like white onions or red onions instead of yellow onions.

Keep in mind that different onions have slightly varying flavors, so the choice of onion can impact the taste of the final dish.

Can I make the potato pancake mixture in advance?

It’s generally recommended to prepare and cook the potato pancake mixture immediately after grating the potatoes.

Potatoes can turn brown quickly when exposed to air, and excess moisture can affect the texture.

If you need to make them ahead, you can store the grated potatoes in water and drain them before using.

What type of oil is best for frying the pancakes?

You can use oils with high smoke points, such as vegetable oil, canola oil, or grapeseed oil, for frying the potato pancakes.

These oils can withstand the heat without breaking down and imparting unwanted flavors to the pancakes.

Can I use a different flour for the recipe?

While all-purpose flour is commonly used, you can experiment with other types of flour, such as whole wheat flour or gluten-free flour, to suit your dietary preferences or restrictions.

Keep in mind that different flours may slightly alter the texture and taste of the pancakes.

How can I ensure my potato pancakes are crispy?

To achieve crispy potato pancakes, it’s important to wring out excess moisture from the grated potatoes and use high heat while frying.

Thoroughly draining the potatoes and using a hot skillet with oil will help create a crispy outer layer.