Yields:
6 Servings
Difficulty: Medium
Prep Time: 10 Mins
Cook Time:
32 Mins
Total Time:
42 Mins
The origin of potato pancakes can be traced back to Eastern Europe, particularly in Jewish and German culinary traditions. These humble yet delicious snacks were initially created to make use of abundant potatoes during the winter months. With their crispy, golden-brown exterior and warm, tender interior, they offer a delightful textural contrast. The flavor is both comforting and nostalgic, evoking a sense of warmth and homely satisfaction.
Ingredients
Adjust Servings
Instructions
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Grate the peeled potatoes using a box grater. You can also use a food processor with a grating attachment for faster results. Place the grated potatoes in a clean kitchen towel and squeeze out as much moisture as possible. You want the potatoes to be as dry as you can get them.
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Grate the onion and add it to the grated potatoes. Mix them together in a large bowl.
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In the same bowl, beat the two large eggs and mix them into the grated potatoes and onions. Sprinkle the all-purpose flour over the mixture and add the salt and black pepper. Stir everything together until well combined.
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In a large skillet, heat a generous amount of vegetable oil over medium-high heat. Once the oil is hot , carefully spoon about 1/3 cup of the potato mixture into the skillet for each pancake. Flatten the mixture into a pancake shape with a spatula. Fry the pancakes for about 3-4 minutes on each side, or until they are golden brown and crispy.
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Potato pancakes are best served hot. You can serve them with applesauce or sour cream for a traditional topping. Some people also enjoy them with a sprinkle of salt. Enjoy your homemade potato pancakes!
Notes
You can make smaller or larger pancakes depending on your preference. Adjust the cooking time accordingly.