Potato pancakes, also known as crispy potato latkes, are a beloved dish that combines simplicity with delightful flavors. These versatile pancakes can be enjoyed as a savory breakfast, a delicious brunch, or even a satisfying snack.
Ingredients
Scale:
2 pounds russet potatoes, peeled and grated
1 medium yellow onion, grated
2 large eggs
1/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
Vegetable oil for frying
Instructions
Grate the potatoes and onion using a box grater or a food processor. Place them in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible.
In a large mixing bowl, combine the grated potatoes and onion with eggs, flour, salt, and pepper. Mix well until all ingredients are fully incorporated.
Heat a generous amount of vegetable oil in a large skillet over medium-high heat. The oil should shimmer but not smoke.
Carefully drop heaping tablespoons of the potato mixture into the hot oil, flattening each mound slightly with the back of the spoon.
Fry until the edges are golden brown and crispy, about 3 to 4 minutes per side. Flip the pancakes and cook the other side until golden brown and cooked through.
Transfer the cooked potato pancakes to a paper towel-lined plate to drain excess oil.
Serve immediately with your choice of toppings such as applesauce or sour cream.
