Here’s a classic recipe for Potato Pancakes — crispy on the outside, tender inside, and perfect with sour cream or applesauce. 🥔🥞
Ingredients (makes about 8 pancakes)
- 4 medium Potatoes, peeled
- 1 small Onion, grated or finely chopped
- 1 Egg
- 3–4 tbsp All-Purpose Flour
- 1 tsp Salt
- ½ tsp Black Pepper
- ¼ tsp Garlic Powder (optional)
- 3–4 tbsp Vegetable Oil or butter for frying
- Optional: Sour Cream or applesauce for serving
Instructions
- Prep potatoes
- Grate the potatoes and place them in a clean kitchen towel or paper towels.
- Squeeze out as much excess moisture as possible to get crispy pancakes.
- Make the batter
- In a bowl, combine grated potatoes, onion, egg, flour, salt, pepper, and garlic powder. Mix well.
- Heat the pan
- Heat oil in a skillet over medium heat.
- Cook the pancakes
- Scoop 2–3 tbsp of the potato mixture for each pancake and flatten slightly in the skillet.
- Fry 3–4 minutes per side until golden brown and crispy.
- Drain & serve
- Remove pancakes and drain on paper towels.
- Serve hot with sour cream, applesauce, or your favorite dipping sauce.
Tips
- Use starchy potatoes like russets for best crispiness.
- Don’t overcrowd the pan — cook in batches for even browning.
- For extra flavor, mix in chopped chives, green onions, or shredded cheese.
I can also give a oven-baked version of potato pancakes that’s less oily but still crispy. Do you want that version?
