Potato Pancakes
User Reviews
4.9
Potato Pancakes
Description
This recipe starts by peeling and grating russet potatoes and sweet onion, then squeezing out excess moisture with a kitchen towel. The drained vegetables are combined with eggs, flour, salt, garlic powder, and black pepper to form a binding batter. Cooking involves frying scoops of the mixture in hot vegetable oil, pressing them gently into round pancakes to encourage even browning.
The frying produces a deep golden crust that contrasts with the tender inside. The seasonings provide a mild savory flavor enhanced by garlic powder. Serving suggestions include sour cream or applesauce, which complement the crispy texture and provide contrasting flavors.
Keeping cooked pancakes warm in a 275°F oven while preparing additional batches helps maintain serving temperature. Shredded hash browns can substitute grated potatoes, but salt should be omitted in that case to avoid over-seasoning.
Ingredients
- 4 russet potato peeled and grated, approx. 4 cups
- 1 medium sweet onion peeled, and grated
- 2 large egg
- 2 tablespoons all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- ¼ cup vegetable oil more may be needed
- sour cream or applesauce for serving
Instructions
- Peel the potatoes. Grate the potatoes and onion with the large holes of a box grater.
- Add the potatoes and onion to the center of a clean kitchen towel. Close the towel and twist it to remove as much moisture as possible.
- In a large bowl, combine eggs, flour, kosher salt, garlic powder, and black pepper. Whisk until smooth and no flour lumps remain.
- Add the potato mixture to the bowl and mix well to combine.
- Heat the oil in a 12-inch skillet over medium-high heat.
- When the oil is hot add four ¼ cup-sized scoops of the potato mixture into the hot oil. If you do not hear a sizzle when the potato mixture is added, the oil is not hot enough.
- Use a spatula to gently press the potato mixture down to form a pancake.
- Cook for 3-5 minutes per side or until deep golden brown, adding more oil if needed.
- Transfer to a paper towel lined plate and sprinkle with salt to taste.
- If desired, serve with applesauce or sour cream.
Notes
- As you cook pancakes in batches, keep finished ones warm in a 275°F oven until ready to serve.
- When substituting shredded hash browns for fresh potatoes, omit salt from the batter to adjust seasoning properly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12pancakes
Amount Per Serving
Calories 120 kcal
% Daily Value*
| Serving | 6g | |
| Calories | 120 | 6% |
| Carbohydrates | 16g | 5% |
| Protein | 3g | 6% |
| Fat | 5g | 8% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 27mg | 9% |
| Sodium | 210mg | 9% |
| Potassium | 342mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 40IU | 1% |
| Vitamin C | 5mg | 6% |
| Calcium | 19mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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