Let’s Make Potato Pancakes!
Peel and grate the potatoes. Wrap the grated potatoes in a clean kitchen towel and squeeze out excess moisture. Finely chop the onion. In a bowl, whisk together eggs, flour, salt, and pepper. Add the potatoes and onion; stir to combine.
Heat vegetable oil in a large frying pan over medium heat. Drop spoonfuls of the potato mixture into the hot oil, flattening slightly. Fry 3-4 minutes per side, until golden brown and crispy.
Drain on paper towels and sprinkle with salt. Repeat until all the mixture is used. Serve immediately!
Variations
- Add grated zucchini or carrots.
- Sprinkle with shredded cheddar cheese while cooking.
- Serve with sour cream and chives.
Feel free to experiment!
Keto-Friendly Option
For a keto version, use almond or coconut flour instead of 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.
- Can I freeze leftovers? Yes! Freeze cooked pancakes on a baking sheet, then transfer to a freezer bag. Reheat at 350°F (175°C).
- Can I use sweet potatoes? Yes! They’ll add a sweet flavor.
Enjoy!
These potato pancakes are more than just a recipe; they’re a taste of tradition and family. Enjoy!
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