Main Ingredients
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4 large russet potatoes (peeled & grated)
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1 small onion, grated
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2 large eggs, beaten
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3 tbsp all-purpose flour (or potato starch for gluten-free)
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1 tsp salt
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½ tsp black pepper
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Oil for frying (vegetable or sunflower oil works best)
Traditional Toppings
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Applesauce (classic pairing!)
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Sour cream
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Chives or parsley, chopped
👩🍳 Step-by-Step Instructions
1. Prep the Potatoes
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Peel and grate potatoes (use the large holes of a box grater).
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Squeeze out excess liquid using a clean kitchen towel or cheesecloth (key for crispiness!).
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Mix with grated onion, eggs, flour, salt, and pepper.
2. Fry to Golden Perfection
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Heat ¼ inch of oil in a large skillet over medium heat.
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Drop ¼ cup portions of the potato mixture into the pan, flattening slightly.
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Fry 3-4 minutes per side until deep golden and crispy.
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Drain on paper towels to remove excess oil.
3. Serve Immediately
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Best enjoyed hot & fresh with:
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Applesauce (traditional sweet option)
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Sour cream & chives (savory version)
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💡 Pro Tips for the Best Potato Pancakes
✅ Squeeze potatoes well – Less moisture = crispier pancakes
✅ Keep oil hot but not smoking – Prevents greasiness
✅ Don’t overcrowd the pan – Fry in batches for even cooking
✅ Make them small – Easier to flip and crispier edges
