Description
Golden, crispy potato pancakes with tender centers, made with grated potatoes, onion, eggs, and flour for a fast and comforting skillet meal.
Ingredients
Scale
- 4 medium russet potatoes, about 2 pounds or 900 grams, peeled and grated
- 1 small yellow onion, grated
- 2 large eggs, beaten
- 3 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/3 cup vegetable oil, for frying
Instructions
- Heat a large skillet over medium heat and add enough vegetable oil to coat the bottom well.
- Place the grated potatoes and grated onion in a clean kitchen towel and squeeze out as much liquid as possible.
- Transfer the potato and onion mixture to a mixing bowl and stir in the beaten eggs, flour, salt, and black pepper until evenly combined.
- Scoop about 1/4 cup of the mixture per pancake into the hot skillet and gently flatten each mound with a spatula.
- Cook for 3 to 4 minutes on the first side, then flip and cook for another 3 to 4 minutes until golden brown and cooked through.
- Repeat with the remaining mixture, adding more oil between batches as needed.
- Transfer to a paper towel lined plate briefly, then serve hot.
Notes
- Squeeze the potatoes and onion very well for the crispiest texture.
- Do not overcrowd the skillet or the pancakes will steam instead of crisp.
- Keep cooked pancakes warm in a low oven if making multiple batches.
- Reheat leftovers in a skillet, oven, or air fryer for the best texture.