Description
These Crunchy Potato Pancakes are a delightful crispy treat made from grated potatoes and onions, bound together with eggs and flour, and fried to golden perfection. Perfect as a savory side or a comforting breakfast, they are traditionally served with applesauce and sour cream, offering a satisfying blend of textures and flavors in every bite.
Ingredients
Scale
Primary Ingredients
- 2 large eggs
- 2 tablespoons all-purpose flour
- 2 teaspoons kosher salt (plus extra for serving)
- 1/2 teaspoon ground black pepper
- 4 medium russet potatoes (about 2 1/2 pounds), peeled
- 1 medium yellow onion, peeled and trimmed
For Frying
- 1/3 cup canola oil (plus more for frying)
Optional for Serving
- Applesauce
- Sour cream
- Fresh chopped chives
Instructions
- Prepare the workspace: Line a sheet pan with paper towels and place it near the stove to absorb excess oil from the pancakes after frying.
- Mix binding ingredients: In a large bowl, combine the eggs, all-purpose flour, kosher salt, and ground black pepper, mixing well to create a cohesive batter base for the pancakes.
- Grate potatoes and onion: Using the largest holes of a box grater, grate the peeled russet potatoes and the peeled, trimmed yellow onion. Remove and discard any tough onion pieces for texture improvement.
- Remove excess moisture: Place the grated potato and onion mixture into a clean dish towel or large cheesecloth and wring it out thoroughly over the sink to eliminate excess liquid, ensuring the pancakes will be crispy.
- Combine mixtures: Add the drained grated potatoes and onion to the bowl with the egg mixture. Gently but thoroughly combine using your hands or a wooden spoon until evenly mixed.
- Heat oil: Pour 1/3 cup canola oil into a large skillet and heat over medium-high heat until the oil shimmers, signaling readiness for frying.
- Fry the pancakes: Using a 1/4 cup measure, scoop portions of the potato mixture into the hot skillet, flattening them slightly with a spatula. Fry in batches, taking care not to overcrowd the pan, for about 2 to 3 minutes on each side until golden brown and crispy.
- Drain and season: Transfer cooked pancakes to the prepared sheet pan lined with paper towels to drain excess oil. Lightly season each batch with additional kosher salt while hot.
- Continue frying remaining batter: Repeat the frying and draining process with the remaining mixture, adding more oil to the skillet as necessary. Discard any leftover batter that cannot be fried.
- Serve: Present the potato pancakes hot alongside optional accompaniments such as sour cream, fresh chopped chives, and applesauce for a classic pairing.
Notes
- Wringing out excess moisture from the potatoes and onions is crucial for achieving crispiness.
- Fry in small batches to avoid overcrowding, which can cause the pancakes to steam rather than crisp.
- Use a neutral oil with a high smoke point like canola oil for frying to ensure even cooking and good flavor.
- These pancakes are best served hot and fresh but can be kept warm in a low oven if needed.
- Leftover pancakes can be refrigerated and reheated in a skillet or oven to restore their crunch.
