Potato Pancakes

Name: Potato Pancakes
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8 servings
Ingredients: 3 large Russet potatoes; 1 yellow onion; 1 large egg; ¼ cup all-purpose flour; 1½ teaspoons salt; ½ teaspoon ground black pepper; vegetable oil; sour cream; chopped chives

User Reviews

5.0

12 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings
8 servings
Calories
199 kcal
Course
Side Dish, Main Course
Cuisine
European

Potato Pancakes

Adam Gates

Report

All you need are a handful of ingredients to make these Potato Pancakes. They come together so quickly and easily!

Share:

I Made This!

Be the first!

Print

1 person printed this

Save this

Be the first!

Ingredients

Servings

3 large Russet potatoes (2½ pounds/1125g)
1 yellow onion
1 large egg lightly beaten
¼ cup all-purpose flour (30g)
1½ teaspoons salt
½ teaspoon ground black pepper
vegetable oil for frying
sour cream for serving
chopped chives for garnish

Add to Shopping List

Instructions

Peel the potatoes and onion, and discard the peels. Using the large holes of a box grater, grate the potatoes and onion. Place the grated potatoes and onion in a colander. Let stand for 5 minutes. Using your hands, gently squeeze the potatoes and onions to drain off excess liquid.
Place the drained potatoes and onion in a large mixing bowl. Add the egg and stir to combine. Add the flour, salt, and pepper and stir to combine.
Preheat the oven to 200°F with a baking sheet inside. Line a plate with paper towels.
Heat 1/4 inch of oil in a large skillet over medium-high heat. Working in batches, scoop four 1/4 cup mounds of potato mixture into the hot oil, and flatten with the back of a spatula to form pancakes.
Fry on each side until golden brown, about 3 minutes per side. Remove pancakes and place them on the paper towels to drain for a couple of minutes. Then transfer the pancakes to the baking sheet in the oven to keep warm until ready to serve. Repeat with the remaining potato mixture. Serve pancakes topped with sour cream and sprinkled with chives.

Notes

The pancake mixture will turn gray or brown as it sits, so I don’t advise making it too far in advance. A couple of hours should be fine if plastic wrap is pressed to the surface and tightly covered.
You’ll want to remove as much moisture as possible from the potatoes so they’ll hold their shape and crisp up in the oil. You can put the shredded potatoes in a kitchen towel or cheesecloth and squeeze them out as much moisture as possible. They’re also more likely to fall apart if there’s too much moisture.
Make sure the oil is hot, or the potatoes won’t cook through before the exterior is crispy and brown.
Avoid adding too many scoops of the potato mixture into the oil at once. If you add too many, it’ll decrease the temperature of the oil. Tightly packing the potatoes into the skillet will also cause them to steam instead of crisping up. It’s also easier to flip the pancakes in the skillet if you don’t overcrowd it.
Add more oil as you need it to cook the pancakes. Just make sure you allow the oil to get hot before adding the pancakes to it.
If you’re not a fan of serving potato pancakes with sour cream, try serving them with applesauce or yogurt.
You can fold a little bit of shredded cheddar cheese for a cheesy version of these pancakes.

Nutrition Information

Show Details

Calories 199kcal (10%) Carbohydrates 29g (10%) Protein 4g (8%) Fat 8g (12%) Saturated Fat 1g (5%) Polyunsaturated Fat 4g Monounsaturated Fat 2g Trans Fat 0.05g Cholesterol 23mg (8%) Sodium 452mg (19%) Potassium 612mg (17%) Fiber 2g (8%) Sugar 1g (2%) Vitamin A 36IU (1%) Vitamin C 9mg (10%) Calcium 26mg (3%) Iron 2mg (11%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 199 kcal

% Daily Value*

Calories	199kcal	10%
Carbohydrates	29g	10%
Protein	4g	8%
Fat	8g	12%
Saturated Fat	1g	5%
Polyunsaturated Fat	4g	24%
Monounsaturated Fat	2g	10%
Trans Fat	0.05g	3%
Cholesterol	23mg	8%
Sodium	452mg	19%
Potassium	612mg	13%
Fiber	2g	8%
Sugar	1g	2%
Vitamin A	36IU	1%
Vitamin C	9mg	10%
Calcium	26mg	3%
Iron	2mg	11%