Description
Enjoy your crispy homemade potato pancakes!
Ingredients
Scale
- 4 large potatoes
- 1 large onion
- 2 large eggs
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- Vegetable oil for frying
- Fresh parsley for garnish (optional)
Instructions
- Prepare the Potatoes and Onion:
Peel and coarsely grate the potatoes and onion using a box grater or food processor.
Place the grated mixture in a clean kitchen towel and squeeze out as much liquid as possible. - Mix the Batter:
In a large bowl, combine the grated potatoes and onion with beaten eggs, flour, salt, black pepper, and garlic powder.
Stir well to form a consistent batter. - Heat the Oil:
In a large frying pan, pour enough vegetable oil to cover the bottom and heat over medium-high heat until the oil shimmers. - Fry the Pancakes:
Scoop 1/4 cup of the potato mixture into the pan for each pancake.
Flatten gently with a spatula to form a round shape.
Fry each side for 3-4 minutes or until golden brown and crispy.
Remove and drain on paper towels. - Serve:
Serve hot with a garnish of fresh parsley, if desired.
Notes
- Ensure Crispiness: Squeeze out as much moisture as possible from the potatoes to make the pancakes nice and crispy.
- Uniform Cooking: Keep the pancakes uniform in size to ensure even cooking.
- Oil Temperature: Make sure the oil is hot before adding the batter to prevent the pancakes from absorbing too much oil.
- Serving Ideas: These pancakes pair wonderfully with sour cream or applesauce.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 100
- Sugar: 1g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg