Description
Crispy and savory potato pancakes made from simple ingredients, perfect as a side dish or snack.
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
Drying the potatoes prevents soggy cakes. Medium heat lets the inside cook before the outside burns. Use a spatula to press and shape each cake while frying.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Frying
- Cuisine: German
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 1g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 60mg