🥔 Classic Potato Pancakes
🕒 Prep: 15 min | Cook: 15 min
🍽️ Serves: 4 (makes 8–10 pancakes)
🧂 Ingredients
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4 medium russet potatoes (about 2 lbs), peeled
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1 small onion
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2 large eggs
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¼ cup flour (or matzo meal)
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1 ½ tsp salt
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½ tsp black pepper
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Oil for frying (vegetable or canola)
Optional: a pinch of baking powder for lighter texture
👨🍳 Instructions
1. Grate & drain
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Grate potatoes and onion using a box grater or food processor.
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Place in a clean kitchen towel and squeeze out as much liquid as possible.
(This step is key to getting them crispy, not soggy!)
2. Mix batter
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In a large bowl, combine the grated mixture with eggs, flour, salt, and pepper.
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Mix until well combined.
3. Fry pancakes
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Heat ¼ inch of oil in a skillet over medium-high heat.
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Drop ¼ cup of batter per pancake, flatten slightly with the back of a spoon.
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Fry 3–4 minutes per side, or until golden brown and crispy.
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Drain on paper towels or a wire rack.
4. Serve hot
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Best served right away — crispy and warm!
🍽️ Serving Ideas
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Classic: with sour cream or applesauce
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Savory: top with smoked salmon, chives, or a poached egg
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Brunch: serve with crispy bacon or sautéed spinach
🔁 Tips & Variations
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Use sweet potatoes for a twist
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Add chopped herbs (parsley, dill) for freshness
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Want gluten-free? Swap flour for potato starch or GF flour
Would you like a baked version, air fryer method, or a Ukrainian/Polish-style recipe with garlic and herbs?
