Crispy Potato Pancakes with Sour Cream
Scandinavian raggmunk — shredded potato pancakes fried golden and crispy, served with cool sour cream and fresh chives. A weeknight vegetarian dinner that's ready in 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 320
- Protein
- 6g
Ingredients
- 1.2 lbs russet potatoes
- ½ medium yellow onion
- 2 tbsp all-purpose flour
- ½ cup sour cream
- 2 tbsp fresh chives or dill, chopped
- 3 tbsp neutral oil for frying
Instructions
- 1
Peel potatoes, then shred them on a box grater or microplane directly into a clean kitchen towel.
- 2
Gather the towel and squeeze hard over the sink until potatoes release as much liquid as possible.
- 3
Finely mince the onion half, then toss squeezed potatoes, onion, flour, salt, and black pepper in a bowl.
- 4
Heat oil in a 12-inch skillet over medium-high heat until it shimmers, about 60 seconds.
- 5
Drop 3-inch patties of potato mixture into the skillet, flatten with a spatula, and fry 3-4 minutes per side until golden brown and crispy at the edges.
- 6
Transfer pancakes to a plate, top with sour cream and chives, and serve immediately while still hot.
Tools you’ll need
- box grater or microplane
- kitchen towel
- mixing bowl
- 12-inch skillet
- spatula
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