Ingredients
- 4 medium potatoes, peeled and grated
- 1 small onion, grated
- 2 large eggs
- 3 tbsp all-purpose flour (or potato starch)
- ½ tsp baking powder (optional, for fluffiness)
- Salt and black pepper, to taste
- Oil for frying (vegetable or sunflower works best)
- Sour cream or applesauce, for serving (optional)
Instructions
- Peel and grate the potatoes. Place them in a clean kitchen towel and squeeze out as much liquid as possible.
- Grate the onion and mix it with the potatoes in a large bowl.
- Add the eggs, flour, baking powder (if using), salt, and pepper. Stir until well combined.
- Heat oil in a skillet over medium-high heat.
- Scoop about 2 tablespoons of batter for each pancake and flatten slightly in the pan.
- Fry until golden brown and crisp, about 3–4 minutes per side.
- Remove and drain on paper towels.
- Stack the potato pancakes on a plate and serve hot with sour cream or applesauce.
Do you want me to make this crispy version (thin and crunchy edges) or a soft version (fluffy inside, less crisp)?