Ingredients (makes about 4-6 pancakes)
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2 large potatoes (Russet works best)
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1 small onion
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1 egg
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2–3 tbsp all-purpose flour (or potato starch)
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Salt and pepper, to taste
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Oil for frying (vegetable or canola)
Instructions
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Prep the potatoes and onion:
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Peel the potatoes and grate them using a box grater or food processor.
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Grate the onion as well.
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Place both in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible. This step is key for crispy pancakes!
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Mix the batter:
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Transfer the grated potatoes and onion to a bowl.
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Add the egg, flour, salt, and pepper. Mix until everything is well combined.
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Fry the pancakes:
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Heat 2–3 tbsp of oil in a skillet over medium-high heat.
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Take a small handful of the potato mixture and flatten it into a pancake shape.
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Fry for 3–5 minutes on each side, until golden brown and crispy.
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Transfer to a plate lined with paper towels to drain excess oil.
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Serve:
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Serve hot with sour cream, applesauce, or your favorite dipping sauce.
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💡 Tips for extra crispiness:
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Don’t overcrowd the pan; fry in batches.
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Press the pancakes slightly with a spatula while frying.
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Optional: sprinkle a little extra salt immediately after frying for extra flavor.
If you want, I can also give you a super crunchy version that stays crispy even after sitting for a while—perfect if you want leftovers or to make them ahead for a brunch! Do you want me to share that version?