Potato Pancakes Recipe
Enjoy crispy potato pancakes with russet potatoes, sweet onion, eggs, and garlic powder. Perfect for breakfast or dinner, served with sour cream or applesauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Appetizer, Side Dish
- Method: Frying
- Cuisine: Jewish, Eastern European
- Diet: Vegetarian
Ingredients
Scale
- 4 russet potatoes, peeled and grated (approx. 4 cups)
- 1 medium sweet onion, peeled and grated
- 2 large eggs
- 2 tablespoons all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- ¼ cup vegetable oil (more may be needed)
- Sour cream or applesauce for serving
Instructions
- Peel and grate the potatoes and onion. Squeeze out excess moisture using a cheesecloth or kitchen towel.
- In a large bowl, mix grated potatoes and onion with eggs, flour, kosher salt, garlic powder, and black pepper.
- Heat vegetable oil in a large skillet over medium heat.
- Spoon about 2 tablespoons of the mixture into the skillet, flattening with a spatula to form a pancake.
- Cook each pancake for about 3-4 minutes per side, until golden brown and crispy.
- Remove and drain on paper towels.
- Serve warm with sour cream or applesauce.
Notes
- Ensure to squeeze out as much moisture as possible from the potatoes to achieve crispy pancakes.
- Adjust seasoning to taste.
Nutrition
- Serving Size: 1 pancake
- Calories: 150
- Sugar: 2g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
Find it online: https://elianarecipes.com/potato-pancakes-recipe/