Potato Pancakes
Servings: 10 pancakes (approx.)
Calories: 53kcal
Ingredients
- 2 russet potatoes large
- 1 onion
- 3 tablespoons all-purpose flour
- 1 egg large
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- enough oil to come about ½-inch up the sides of a large pan (I use vegetable oil)
- sour cream & fresh chives (optional garnish)
- applesauce (optional garnish)
Instructions
- Peel the potatoes and grate them (either by hand or in a food processor).
- Grate the onion (either by hand or in a food processor).
- Place the grated potatoes and onion in a clean kitchen towel and squeeze out as much moisture as possible.
- Transfer the grated potatoes and onion to a large bowl and combine with the flour, egg, salt, and pepper.
- Pour oil into a large skillet and place it over medium-low heat.
- Heat the oil until it reaches a temperature between 325 and 375 degrees F.
- Scoop about ¼-cup of the potato mixture into the hot oil, flattening it slightly.
- Fry until golden brown, then gently flip and repeat.
- Drain the potato pancakes on paper towels and serve with sour cream and chives and/or applesauce.
Video
Notes
These are best served straight from the hot oil but they can be gently reheated in a 170-degree oven until warmed through.
Nutrition
Serving: 1pancake | Calories: 53kcal | Carbohydrates: 11g | Protein: 2g | Fat: 0.5g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Trans Fat: 0.002g | Cholesterol: 16mg | Sodium: 241mg | Potassium: 203mg | Fiber: 1g | Sugar: 1g | Vitamin A: 25IU | Vitamin C: 3mg | Calcium: 11mg | Iron: 1mg