Instructions
Step 1: Prep the Potatoes
Peel the potatoes and grate them using a box grater or food processor. 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 works great, but a knife will do just fine.
Step 3: Combine Ingredients
In a large bowl, combine the grated potatoes, chopped onion, eggs, flour, salt, and pepper. Mix thoroughly until everything is well combined.
Step 4: Fry the Pancakes
Heat a large skillet or frying pan over medium heat. Add enough oil to lightly coat the bottom. Drop about 1/4 cup of the potato mixture into the hot oil for each pancake, flattening it slightly with the back of a spoon. Leave some space between each pancake.
Cook for 3-4 minutes per side, or until golden brown and crispy. Remove the pancakes and place them on a plate lined with paper towels to drain excess oil.
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 significantly reduce the carb count.
Tips for Perfect Pancakes
- Squeeze out that moisture! The drier the potatoes, the crispier the pancakes.
- Don’t overcrowd the pan. This ensures even cooking and perfectly golden-brown results.
- Get creative with flavor! Add herbs, spices, or shredded cheese to the mixture for extra deliciousness.
- Serve ’em hot! Enjoy your pancakes with sour cream, applesauce, or your favorite dipping sauce.
Frequently Asked Questions
Q: Can I make these ahead of time?
A: Yes! You can make them ahead and reheat them in the oven or on the stovetop. But freshly cooked pancakes are always best!
Q: Can I freeze them?
A: Absolutely! Freeze them in a single layer on a baking sheet until firm, then transfer to a freezer-safe bag. Reheat in the oven.
Q: Can I use sweet potatoes?
A: Yes! Sweet potatoes will add a delicious sweetness to your pancakes.
Q: Vegan option?
A: Yes! Use a flax egg (1 tbsp flaxseed meal mixed with 3 tbsp water) or your favorite vegan egg replacement.
Q: How to store leftovers?
A: Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat before serving.
Enjoy your homemade potato pancakes! Let us know how yours turn out!
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