Instructions
Step 1: Prep the Potatoes
Peel and grate the potatoes (box grater or food processor works great!). Wrap the grated potatoes in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible. This is key for crispy pancakes!
Step 2: Chop the Onion
Finely chop the onion. A food processor or knife will do the trick.
Step 3: Combine Ingredients
In a large bowl, mix the grated potatoes, chopped onion, eggs, flour, salt, and pepper until everything is well combined.
Step 4: Fry the Pancakes
Heat oil in a large skillet over medium heat. Drop about 1/4 cup of the potato mixture into the hot oil for each pancake, flattening slightly with a spoon. Leave space between pancakes for even cooking.
Fry for 3-4 minutes per side, or until golden brown and crispy. Remove and drain on paper towels.
Keto & Low-Carb Variations
For a keto or low-carb version, substitute almond flour or coconut flour for the all-purpose flour. You can also use cauliflower or zucchini instead of potatoes to reduce carbs. Delicious either way!
Tips for Perfect Pancakes
- Squeeze out as much moisture from the potatoes as possible for extra crispiness.
- Don’t overcrowd the pan! Give each pancake space.
- Add herbs, spices, or shredded cheese for extra flavor.
- Serve hot with sour cream, applesauce, or your favorite dipping sauce.
Frequently Asked Questions
Q: Can I make these ahead of time?
A: Yes! Reheat in the oven or on the stovetop. But freshly cooked are best.
Q: Can I freeze them?
A: Yes! Freeze in a single layer, then transfer to a freezer bag. Reheat in the oven.
Q: Can I use sweet potatoes?
A: Absolutely! They’ll add a touch of sweetness.
Q: Vegan substitute for eggs?
A: Use a vegan egg substitute or a flaxseed meal and water mixture.
Q: How to store leftovers?
A: Store in an airtight container in the refrigerator for up to 3 days. Reheat before serving.
Enjoy your delicious homemade potato pancakes!
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