Description
These Crispy Easy Potato Pancakes are a delicious side dish or snack with a crunchy exterior and a fluffy interior. Perfect for breakfast, brunch, or even as a tasty appetizer.
Ingredients
Scale
Potato Pancakes:
- 2 pounds russet potatoes (peeled)
- 1 small onion
- 2 large eggs
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder (optional)
- 1/2 teaspoon baking powder (optional, for extra crispiness)
- vegetable oil for frying
Instructions
- Grate the Potatoes and Onion: Grate the potatoes and onion using a box grater or food processor. Squeeze out excess moisture with a clean kitchen towel.
- Mix Ingredients: In a large bowl, combine the grated mixture with eggs, flour, salt, pepper, garlic powder, and baking powder.
- Fry the Pancakes: Heat oil in a skillet, scoop potato mixture, flatten into pancakes, and fry until golden brown and crispy on both sides.
- Drain and Serve: Transfer cooked pancakes to a paper towel-lined plate to drain excess oil. Serve hot with sour cream or applesauce.
Notes
- Ensure to squeeze out excess liquid from potatoes for crispier pancakes.
- Keep finished pancakes warm in a 200°F oven.
- Use gluten-free flour to make this recipe gluten-free.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Eastern European
Nutrition
- Serving Size: 1 pancake
- Calories: 160
- Sugar: 1g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
