Description
Learn how to make delicious and crispy Potato Pancakes, a classic Eastern European dish perfect as a side or appetizer. These fried potato patties are savory and satisfying, with a golden brown crunch that pairs wonderfully with sour cream or applesauce.
Ingredients
Scale
Potato Pancakes:
- 2 pounds russet potatoes (peeled and grated)
- 1 small onion (grated)
- 2 large eggs
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon baking powder
- vegetable oil for frying
- sour cream and applesauce for serving (optional)
Instructions
- Prepare the Potato Mixture: Squeeze out excess liquid from grated potatoes and onion. Mix in eggs, flour, salt, pepper, and baking powder.
- Fry the Pancakes: Heat oil, drop mixture into skillet, and flatten. Fry until golden and crispy on both sides.
- Drain and Serve: Transfer cooked pancakes to drain on paper towels. Serve hot with sour cream and/or applesauce.
Notes
- For extra crispiness, fry in small batches and avoid overcrowding the pan.
- You can keep cooked pancakes warm in a 200°F oven while finishing the rest.
Nutrition
- Serving Size: 3 pancakes
- Calories: 290
- Sugar: 2 g
- Sodium: 460 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 70 mg
