Breakfast & Brunchculinaryhill5.0
Potato Pancakes
These crispy Potato Pancakes come together with simple pantry ingredients and a straightforward shredding and frying method.
👥 6 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 10 min🔥 Cook: 30 min👤 Meggan Hill📖 culinaryhill
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●food processor
- ●grater
- ●bowl
- ●skillet
- ●spatula
📝 Preparation Steps
1
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.
2
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.
3
Stir in eggs, flour, baking powder, 1 teaspoon salt, and 1/2 teaspoon pepper. Mix until uniformly combined (I like to use my hands).
eggs2
4
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.
5
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.
6
Repeat with remaining shredded potato mixture until all potato pancakes are cooked (you should have about 24 potato pancakes). Serve with applesauce and sour cream if desired.
applesauce and sour cream, for serving
Nutrition Facts
calories
325 kcal
fat Content
20 g
serving Size
4 pancakes
fiber Content
2 g
sugar Content
2 g
sodium Content
82 mg
protein Content
6 g
trans Fat Content
0.1 g
cholesterol Content
55 mg
carbohydrate Content
33 g
saturated Fat Content
3 g
unsaturated Fat Content
16 g
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