Crispy Potato Pancakes
Shredded potato and onion bound with egg, pan-fried until golden and crispy. Serve with sour cream or applesauce for a classic German comfort dinner.
- Total time
- 18 min
- Servings
- 2
- Calories
- 280
- Protein
- 8g
Ingredients
- 1 lb russet potatoes, unpeeled
- ½ medium yellow onion
- 2 large eggs
- 2 tbsp all-purpose flour
- ½ cup sour cream or applesauce
- 3 tbsp neutral cooking oil
Instructions
- 1
Grate potatoes and onion on the large holes of a box grater into a bowl. Squeeze firmly with paper towels to remove excess moisture.
- 2
Add eggs and flour to the potato mixture. Stir vigorously until sticky and cohesive, about 30 seconds.
- 3
Heat oil in a large skillet over medium-high until shimmering, about 90 seconds. Working quickly, drop heaping spoonfuls of potato mixture onto the hot skillet.
- 4
Flatten each pancake gently with a spatula. Fry 3–4 minutes per side until deep golden brown and crispy on the edges.
- 5
Transfer to a paper-towel-lined plate. Sprinkle with salt and pepper. Serve hot with sour cream or applesauce.
Tools you’ll need
- box grater
- large mixing bowl
- paper towels
- 12-inch skillet
- spatula
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
