Potato Pancakes

Here is a complete step-by-step recipe for classic Potato Pancakes — crispy on the outside, tender on the inside, and perfect for breakfast, lunch, or a savory snack.

Potato Pancakes

Ingredients (makes about 10 pancakes)

• 4 medium potatoes (about 600 grams), peeled

• 1 small onion, peeled

• 2 large eggs

• 3 tablespoons all-purpose flour

• 1 teaspoon salt

• ½ teaspoon black pepper

• Oil for frying (vegetable or sunflower oil)

Instructions

Step 1: Prepare the potatoes and onion

1. Peel the potatoes and onion.

2. Grate the potatoes and onion using the coarse side of a grater or a food processor.

Step 2: Drain excess liquid

1. Place the grated mixture in a clean kitchen towel or cheesecloth.

2. Squeeze out as much liquid as possible into a bowl.

3. Let the liquid sit for a few minutes, then pour off the water, reserving the white potato starch at the bottom.

4. Return the grated potato mixture to the bowl with the starch.

Step 3: Mix the batter

1. Add the eggs, flour, salt, and pepper to the grated potato mixture.

2. Stir well until the mixture is fully combined and slightly sticky.

Step 4: Heat the oil

1. Heat about 2 to 3 tablespoons of oil in a large skillet over medium-high heat.

2. Wait until the oil is hot but not smoking.

Step 5: Fry the pancakes

1. Scoop about 2 tablespoons of the mixture into the pan and flatten slightly with a spoon to form a pancake.

2. Fry 3 to 4 pancakes at a time, depending on your pan size.

3. Cook for 3 to 4 minutes on each side, or until golden brown and crispy.

4. Remove and drain on a paper towel-lined plate.

Step 6: Serve

• Serve hot with sour cream, applesauce, or your favorite dip.

Tips

• If the mixture becomes watery while sitting, stir again or drain slightly before frying.

• For extra crispiness, use a cast iron skillet and make thinner pancakes.