Ingredients
Scale
- 2 pounds russet potatoes (about 6 medium)
- 1 medium yellow onion
- 1 large egg, lightly beaten
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup vegetable oil (or canola oil), for frying
Instructions
- Step 1: Peel the potatoes and onion, then grate them finely (using a box grater or food processor). Transfer the grated mixture to a clean kitchen towel or cheesecloth and firmly wring out as much liquid as possible; this step is essential for achieving crispy pancakes.
- Step 2: Transfer the dry potato and onion mixture to a large bowl. Add the beaten egg, flour, salt, and pepper. Mix thoroughly until the ingredients are just combined and the mixture holds together.
- Step 3: Heat the vegetable oil in a large heavy-bottomed skillet over medium-high heat until the oil is shimmering and hot.
- Step 4: Scoop 1/4 cup portions of the potato mixture and carefully drop them into the hot oil. Flatten the mixture slightly with a spatula to form thin patties (about 3 inches wide). Do not overcrowd the pan.
- Step 5: Fry the pancakes for 3 to 5 minutes per side, or until they are deeply golden brown and crisp. Adjust the heat as needed to ensure the pancakes cook through without burning.
- Step 6: Remove the cooked potato pancakes and place them on a plate lined with paper towels to drain excess oil. Serve immediately while hot, traditionally with applesauce or sour cream.
Notes
- Store cooled leftovers in an airtight container in the refrigerator for up to 3 days, separating layers with parchment paper to prevent them from sticking.
- To revive the signature crispness, reheat cooled pancakes on a baking sheet at 350°F (175°C) for 8–10 minutes, flipping halfway through, instead of using a microwave.
- While traditionally served savory or sweet, try pairing these hot potato pancakes with smoked salmon, a dollop of crème fraîche, and fresh chives for an elegant appetizer.
- The single most important technical step for crispy results is aggressively wringing every drop of liquid from the grated potato and onion mixture; if the mixture feels wet, the pancakes will absorb oil and turn soggy.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American