Perfect Potato Pancakes is a delightfully simple recipe from Eastern Europe especially Poland and the Ukraine. Potato Pancakes are lovely and crispy when served hot with sour cream, yoghurt or apple sauce. Serve as both a main dish and a side dish.
Perfect Potato Pancakes
A simple recipe that produces crispy pancakes ideal for dipping with sour cream.
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Add to CollectionServings: 4 People
Calories: 441kcal
Ingredients
- 2 large eggs free range
- 5 large baking potatoes russets are best
- 1 medium onion peel/finely slice
- ¼ cup all purpose flour
- ½ tsp salt
- ½ tsp ground pepper
- ½ tsp cayenne pepper optional
- 3 tbsp vegetable oil
Instructions
- Peel the potatoes and onion and finely grate. If using a food processor use the grater attachment. Which ever one you use you want to make sure that there are no lumps left.
- Transfer the grated vegetables into a tea towel. Lift up the four corners and twist the towel squeezing as much liquid out as possible. Soggy vegetables means soggy pancakes!!
- Transfer the grated vegetables to a mixing bowl and add the eggs, flour, salt and pepper and thoroughly mix together. If you are using cayenne as well then add it now.
- Place a large frying pan over a medium heat and add the vegetable oil.
- When the oil is hot, add a spoonful of the mixture to the pan gently spread it out a little to the size and thickness you want.
- Fry for about 2 minutes each side or until the pancake is crispy and brown depending on how thick you have them.
- When cooked transfer to kitchen paper to drain and oil and serve with toppings of your choice.
Nutrition
Calories: 441kcal | Carbohydrates: 92g | Protein: 14g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 93mg | Sodium: 351mg | Potassium: 2015mg | Fiber: 7g | Sugar: 4g | Vitamin A: 246IU | Vitamin C: 29mg | Calcium: 83mg | Iron: 5mg
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