Ingredients
- 4 medium russet potatoes, peeled and grated
- 1 small onion, finely grated
- 2 large eggs
- 1/4 cup all-purpose flour
- 1 tsp salt
- 1/4 tsp black pepper
- Oil for frying (vegetable or canola)
Instructions
- Grate the potatoes and onion into a large bowl. Squeeze out as much moisture as possible using a clean kitchen towel or cheesecloth.
- Add the eggs, flour, salt, and pepper to the grated mixture. Mix until well combined.
- Heat a few tablespoons of oil in a skillet over medium heat.
- Drop 2–3 tablespoons of the potato mixture into the hot pan, flattening each into a round pancake shape.
- Fry for 3–4 minutes on each side, or until golden brown and crispy.
- Drain on paper towels and serve warm.
Serving Suggestion:
Serve with sour cream, applesauce, or as a savory side to meat dishes.
Let me know if you’d like a baked version or gluten-free alternative!