So simple, yet unbelievably tasty, these Classic Potato Pancakes are not to be missed!
I strongly believe that this is one of those recipes every housewife needs to know. These Classic Potato Pancakes require just a few common ingredients, and I have never met a person who doesn’t like them. Kids are crazy about these Potato Pancakes! You can serve them with some sour cream for breakfast or generously cover them with this Creamy Mushroom Sauce to make a scrumptious, vegetarian dinner.
This recipe for Classic Potato Pancakes is one of the first recipes my mom taught me and I use it at least once a month. So you can trust me – these are super tasty! Now that I have convinced you to give these a try, there is only one thing left to say: LET’S START COOKING!
I recommend using russet potatoes in this recipe, because they work best, but other kinds of potatoes are fine too. Also, traditionally, the potatoes have to be grated, but nowadays, a food processor will do the same job, saving you time and energy. The choice is yours. 🙂
To make these potato pancakes you’ll need:
- 4 large russet potatoes
- 1 medium onion
- 1 egg
- 1/4 cup all-purpose flour
- salt, pepper
- vegetable oil for frying
1. If using food processor: peel and cube the potatoes and onion. Place the vegetables in food processor and process for about 2 minutes, until potatoes look “grated” and no lumps remain.
If using grater: peel the potatoes and onion and grate.
2. Place the potato mixture into a fine strainer or kitchen towel and try to squeeze almost all of the liquid into a mixing bowl.
3. Discard the liquid. You’ll notice white powder on the bottom of the bowl after you pour the liquid out. It is potato starch and it gives texture to the pancakes, so you should keep it.
4. Return the potato mixture into the bowl and add egg, flour, with some salt and pepper.
5. Mix everything well.
6. Heat up some vegetable oil in a large, non-stick skillet over medium heat. Add a spoonful of potato mixture, spreading it slightly. Fry for about 2-3 minutes on each side, until the pancakes are crispy and brown.
7. Place the pancakes on a paper towel, to absorb the access oil. Serve with sour cream, fresh salad or Easy Mushroom Sauce. ENJOY!!!
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