Description
Delicious and crispy potato pancakes made with fresh Russet potatoes and savory onions.
Ingredients
Scale
- 4 medium Russet potatoes, peeled and grated
- 1 small yellow onion, finely chopped
- 2 large eggs, beaten
- 1/2 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup vegetable oil (for frying)
Instructions
- Peel and grate the potatoes using a box grater or food processor.
- Squeeze the grated potatoes in a clean kitchen towel to remove excess moisture.
- In a mixing bowl, combine the drained potatoes, chopped onion, beaten eggs, flour, salt, and pepper until well mixed.
- Heat the oil in a heavy skillet over medium heat until shimmering.
- Drop heaping tablespoons of batter into the hot oil, flatten slightly with a spatula, and fry for about 3 minutes per side until golden brown.
- Transfer to paper towels to drain excess oil before serving warm with your choice of toppings.
Notes
- Serve hot with sour cream or applesauce for added flavor.
- Can be made in advance and reheated in the oven for best results.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 250
- Sugar: 1g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 90mg