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Crispy Potato Pancakes ~ crispy outside with tender shredded potatoes inside. Serve with applesauce or sour cream. Eastern European tradition.
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5 from 1 vote

Crispy Potato Pancakes

Calories:

Ingredients

  • 1 medium onion peeled
  • 4 Russet/Idaho potatoes peeled
  • 2 large eggs
  • 3 tablespoons flour
  • 4 tablespoons vegetable oil
  • 4 tablespoons butter
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • paper towels
  • Optional: sour cream and applesauce

Instructions

  • Place an empty baking sheet in the oven then preheat it to 200° to keep the pancakes warm. 
  • Peel the onion then coarsely grate on a box grater. Transferthe grated onion to a colander with small holes in the sink to drain any moisture.
  • Peel the potatoes then coarsely grate them on the box grater adding them to the colander to drain for about 5 minutes. Use your fingers to press gently on them to remove any remaining moisture.
  • In a large mixing bowl lightly beat the eggs, then whisk in flour until blended (don’t overmix).
  • Fold the potatoes and onions into the egg mixture and season with salt and freshly cracked black pepper.
  • In a large skillet over medium to medium-high heat, warm one tablespoon of oil and one tablespoon of butter then drop 1/4 cup portions of potato pancake batter into the pan.
  • Flatten the pancakes and fry about 4 minutes or until the bottom is golden brown then turn and continue cooking about 4 minutes more.
  • As they finish cooking, transfer the pancakes to the oven and continue with the next batch. Between batches wipe any browned bits from the sides of the skillet using wadded up paper towel then add a little more each of butter and oil.