European Potato Pancakes

Potato pancakes, a beloved culinary delight, are crispy on the outside, fluffy on the inside, and bursting with comforting flavours, making them a timeless favourite enjoyed with so many dishes. Make a large family size one or individual one, the choice is your.

Prep Time 15

Cook Time 20

Total Time 35

Servings People

Ingredients

4 large potatoes Russet or Yukon Gold
1 small onion finely grated
2 large eggs free range/lightly beaten
1/4 cup all-purpose flour
1 tsp salt
1/2 tsp black pepper
Vegetable oil for frying
sour cream applesauce/for serving
chives parsley/garnish

Instructions

Prepare the Potatoes: Peel the potatoes and grate them using a box grater or food processor. Place the grated potatoes in a clean kitchen towel and squeeze out any excess moisture.
4 large potatoes
Mix Ingredients: In a large mixing bowl, combine the grated potatoes, grated onion, beaten eggs, flour, salt, and pepper. Stir well until all ingredients are evenly incorporated.
1 small onion, 2 large eggs, 1/4 cup all-purpose flour, 1 tsp salt, 1/2 tsp black pepper
Heat Oil: In a large skillet, heat vegetable oil over medium-high heat until hot but not smoking.
Vegetable oil
Form Pancakes: Take a heaping spoonful of the potato mixture and shape it into a flat pancake, about 1/4 inch thick. Repeat with the remaining mixture, working in batches if necessary.
Fry Pancakes: Carefully place the potato pancakes into the hot oil, leaving some space between each pancake. Fry until the bottoms are golden brown and crispy, about 3-4 minutes. Then, flip the pancakes and cook until the other side is also golden brown and crispy, another 3-4 minutes. Adjust the heat if necessary to prevent burning.
Serve: Remove the potato pancakes from the skillet and drain them on paper towels to remove excess oil. Serve immediately while still hot, with sour cream and applesauce on the side if desired. Garnish with chopped chives or parsley for extra flavour and colour.
sour cream, chives

Nutrition