Perfect Potato Pancakes
Total TimePrep: 20 min. Cook: 10 min./batch
- 4 large potatoes (about 3 pounds)
- 2 large eggs, lightly beaten
- 1/2 cup all-purpose flour
- 1/2 cup finely diced onion
- 1 teaspoon salt
- 1/8 teaspoon pepper
- Oil for frying
- Maple syrup or applesauce
- Peel and shred potatoes; place in a bowl of cold water. Line a colander with cheese cloth or paper towels. Drain potatoes into cloth and squeeze out as much moisture as possible. In a large bowl, combine the potatoes, eggs, flour, onion, salt and pepper.
- In an electric skillet, heat 1/4 in. of oil over medium heat. Drop batter by 1/4 cupfuls into oil, about 3 in. apart. Press lightly to flatten. Fry until golden brown, about 4 minutes on each side. Drain on paper towels. Repeat with remaining batter. Top with maple syrup or applesauce.
Nutrition Facts2 pancakes: 287 calories, 12g fat (1g saturated fat), 47mg cholesterol, 324mg sodium, 39g carbohydrate (2g sugars, 4g fiber), 6g protein.
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May 12, 2017
My friend wanted potato pancakes like his mom used to make. That is a tall order! So I trusted taste of home for a good recipe. Well, I found it! These are perfect, only change is I add butter to my oil to fry. Crispy, crunchy, salty..just delicious, can't stop eating them. Leftovers crisped up nice in the toaster oven. Will make again & again.
Oct 10, 2016
Very good potato pancake...I served with fried eggs and bacon!
Oct 2, 2016
These fried up perfect and golden.
Jan 1, 2013
Apr 30, 2011
I grew up eating these. My mom made them all the time, only she fried them in a heavily buttered pan. I like the extra flavor that butter gives them. Of course, being Ukrainian we always ate them with sour cream. Yum Yum!
Nov 20, 2010
Very, very good! I cut the recipe in half. Really light and crispy. Loved them! Thanks for this recipe.
Jan 25, 2010
OH MY GOSH........just made these right now & they're SO good! I will definately be making them again!