Potato Pancakes
User Reviews
5
Potato Pancakes
Description
This recipe starts with shredding peeled russet potatoes and onions, then squeezing out excess liquid to avoid sogginess. The shredded vegetables are combined with eggs, flour, baking powder, salt, and fresh black pepper to form a batter that holds together when fried.
The pancakes are shaped into heaping tablespoons and fried in hot vegetable oil until both sides are a deep golden brown and crusty, typically taking around 2 to 5 minutes per side. The result is a crispy exterior with a soft, flavorful center showcasing the subtle sweetness of the onions and the starchy texture of the potatoes.
Potato Pancakes are often served hot, traditionally with applesauce or sour cream, which complement the savory flavors with sweetness or tang. They make a filling side dish or appetizer, suitable for family meals or festive occasions.
The recipe yields about 24 pancakes, adequate for six servings of four pancakes each. Potato types with higher starch content, like Russet or Idaho, provide optimal texture. Leftovers keep well refrigerated for up to two days and can be reheated in an oven to restore crispness. They also freeze well when laid flat and stored in airtight containers for up to three months.
Ingredients
- 2 pounds russet potato peeled (see note 1
- 1 large onion peeled and halved (see note 2)
- 2 egg
- 3 tablespoons all-purpose flour (see note 3)
- 3/4 teaspoon baking powder
- salt freshly ground
- black pepper freshly ground
- 1/2 cup vegetable oil for frying (see note 4)
- applesauce for serving, optional
- sour cream for serving, optional
Instructions
- Move an oven rack to the middle position and preheat oven to 200 degrees. Line a large plate with paper towels.
- In a food processor fitted with a shredding disc, or with a boxed grater, shred the potatoes and onions. Pour on to a clean kitchen towel.
- Gather the towel around the potatoes and onions and squeeze over a sink or bowl to extract as much liquid as possible. Transfer the shredded potatoes and onions to a large bowl.
- Stir in eggs, flour, baking powder, 1 teaspoon salt, and 1/2 teaspoon pepper. Mix until uniformly combined (I like to use my hands).
- Heat oil in a large cast-iron or other heavy duty skillet to 325 degrees. Drop heaping rounded tablespoons of the shredded potato mixture in to the oil and flatten with a heatproof utensil. Do not overcrowd.
- Fry until golden brown on one side, 2 to 3 minutes, then carefully flip using a fish turner or other heatproof spatula. Continue to cook until the second side is golden brown and crusty, 1 to 2 minutes longer. Transfer to the plate lined with paper towels to drain. Sprinkle with salt, to taste.
- Repeat with remaining shredded potato mixture until all potato pancakes are cooked (you should have about 24 potato pancakes). Transfer to a baking sheet and place in the preheated oven to keep warm. Serve with applesauce and sour cream if desired.
Notes
- Russet or Idaho potatoes are preferred due to their higher starch content, which contributes to a crispier texture.
- Onions add moisture and flavor to the pancakes; be sure to squeeze out excess liquid before mixing.
- Flour and baking powder, combined with eggs, help bind the mixture for easier shaping and cooking.
- Use a neutral vegetable oil with a high smoke point, such as canola or peanut oil, for frying.
- This recipe makes approximately 24 pancakes, serving six with four pancakes each.
- Store leftovers in an airtight container in the refrigerator and consume within two days; reheat in a 350°F oven until warmed through.
- For freezing, lay cooked pancakes in a single layer on a baking sheet; freeze, then transfer to freezer bags for up to three months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings (4 pancakes each)
Amount Per Serving
Calories 548 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 548kcal | 27% |
| Carbohydrates | 49g | 16% |
| Protein | 17g | 34% |
| Fat | 33g | 51% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 11g | 65% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 111mg | 37% |
| Sodium | 759mg | 32% |
| Potassium | 755mg | 16% |
| Fiber | 3g | 12% |
| Sugar | 15g | 30% |
| Vitamin A | 495IU | 10% |
| Vitamin C | 13mg | 14% |
| Calcium | 146mg | 15% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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