Description
Deliciously crispy and golden Crunchy Potato Pancakes made with shredded russet potatoes and onion, seasoned simply with salt and pepper, and fried to perfection in canola oil. Served traditionally with sour cream and chives, these pancakes are perfect for breakfast or a comforting snack.
Ingredients
Scale
Main Ingredients
- 2 large eggs
- 2 tablespoons all-purpose flour
- 2 teaspoons kosher salt (plus extra for serving)
- 1/2 teaspoon ground black pepper
- 4 medium russet potatoes (about 2 1/2 pounds), peeled
- 1 medium yellow onion, peeled and trimmed
For Frying and Serving
- 1/3 cup canola oil (plus more for frying)
- Applesauce, for serving (optional)
- Sour cream, for serving (optional)
- Fresh chopped chives, for serving (optional)
Instructions
- Prepare the pan: Line a sheet pan with paper towels and place it near the stove to drain the cooked pancakes later.
- Mix wet and dry ingredients: In a large bowl, whisk together 2 large eggs, 2 tablespoons all-purpose flour, 2 teaspoons kosher salt, and 1/2 teaspoon ground black pepper until fully combined.
- Grate vegetables: Using the largest holes of a box grater, grate 4 peeled russet potatoes and 1 peeled yellow onion. Discard any tough pieces from the onion to avoid bitterness.
- Remove excess liquid: Transfer the grated potato and onion mixture onto a clean dish towel or large cheesecloth. Wring it out thoroughly over the sink to remove as much liquid as possible to ensure crispiness.
- Combine ingredients: Add the dried grated vegetables to the bowl with the egg and flour mixture. Gently but thoroughly combine by hand or with a wooden spoon until evenly mixed.
- Heat oil: In a large skillet, heat 1/3 cup canola oil over medium-high heat until it shimmers, indicating it’s hot and ready for frying.
- Form and fry pancakes: Scoop 1/4 cup portions of the potato mixture into the hot skillet, flattening each slightly with a spatula. Fry the pancakes in batches to avoid overcrowding, cooking each side for about 2 to 3 minutes until golden brown and crisp.
- Drain and season: Transfer cooked pancakes onto the prepared paper towel-lined pan. Lightly season each batch with additional kosher salt while still hot.
- Repeat frying: Continue frying the remaining batter, adding more oil to the skillet as needed. Discard any excess batter and drain any excess liquid from the bowl at the end.
- Serve: Serve the potato pancakes hot with optional accompaniments such as sour cream, fresh chopped chives, and applesauce for a traditional touch.
Notes
- Wringing out the grated potato and onion mixture is essential to achieve crispy pancakes.
- Use a skillet that retains heat well and ensure oil is hot before frying.
- Cook pancakes in batches to prevent them from steaming and becoming soggy.
- Adding a pinch of additional salt immediately after frying enhances the flavor.
- Serve immediately for best texture; they tend to lose crispness when cooled.
