Ingredients
Scale
- 2 lbs russet potatoes, peeled
- 1 medium onion, grated
- 2 large eggs
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons vegetable oil or schmaltz (rendered chicken fat)
- Optional: 1/4 cup finely chopped fresh parsley
Instructions
- Step 1: Grate the potatoes and onion using a box grater. Place the grated potatoes and onion in a large bowl. Let them sit for 10-15 minutes to allow excess moisture to drain. You can gently squeeze out some of the liquid with your hands or a clean kitchen towel.
- Step 2: Add the eggs, flour, salt, and pepper to the potato mixture. Gently mix until just combined. Do not overmix. If using, add the parsley at this time.
- Step 3: Heat the vegetable oil or schmaltz in a large skillet over medium-high heat. The oil should be shimmering but not smoking.
- Step 4: Using a 1/4 cup measure (or your hands), form the potato mixture into small, flat cakes. Carefully place the potato cakes in the hot skillet, leaving some space between each one.
- Step 5: Cook the potato pancakes for 3-4 minutes per side, or until golden brown and crispy. You may need to work in batches, depending on the size of your skillet.
- Step 6: Remove the cooked potato pancakes from the skillet and place them on a paper towel-lined plate to drain any excess oil. Serve immediately.
Notes
- Store leftover pancakes in an airtight container in the refrigerator for up to 3 days, reheating gently in a non-stick pan or oven to avoid sogginess.
- For perfectly crisp reheated pancakes, briefly pan-fry them in a little butter or oil until warmed through and the edges are golden again.
- Serve these delightful potato pancakes with a dollop of sour cream or applesauce, and a sprinkle of fresh chives for a truly satisfying meal.
- To achieve extra crispy pancakes, ensure your grated potatoes are well-drained; consider using a cheesecloth to thoroughly squeeze out excess moisture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American