Instructions
Peel and grate the potatoes. Wrap in a clean kitchen towel and squeeze out excess moisture. Finely chop the onion and add it to the potatoes. In a bowl, whisk together eggs, flour, salt, and pepper. Add the potato and onion mixture, stirring to coat.
Heat oil in a large frying pan over medium heat. Drop spoonfuls of the mixture into the hot oil, flattening slightly. Fry for 3-4 minutes per side, until golden brown and crispy.
Transfer to a paper towel-lined plate to drain. Sprinkle with salt while hot. Repeat until all the mixture is used. Serve immediately!
Variations
- Add grated zucchini or carrots.
- Sprinkle with shredded cheddar cheese during cooking.
- Serve with sour cream and chives.
Feel free to experiment!
Keto-Friendly Option
For a keto version, substitute almond or coconut flour for the all-purpose flour and use avocado oil or ghee for frying.
Frequently Asked Questions
- Can I make the batter ahead? Yes, store it in the refrigerator for up to 24 hours. Stir before frying.
- Can I freeze leftovers? Yes! Freeze on a baking sheet, then transfer to a freezer bag. Reheat at 350°F (175°C).
- Can I use sweet potatoes? Yes, for a sweeter pancake.
Enjoy!
These potato pancakes are more than just a recipe; they’re a taste of tradition and family. Enjoy!
ADVERTISEMENT
