Ingredients:
3 medium potatoes, peeled and grated
1 small brown onion, finely grated
1 egg
1/3 cup plain flour
1/2 tsp salt
1/2 tsp black pepper
2 tbsp vegetable oil or butter (for frying)
Optional to serve:
Sour cream
Applesauce
Tomato sauce
Fresh herbs such as parsley or chives
Directions:
Grate the peeled potatoes using a coarse grater and place them in a clean kitchen towel. Squeeze firmly to remove as much excess liquid as possible so the pancakes crisp properly during cooking.
Transfer the drained grated potatoes to a large mixing bowl and add the finely grated onion.
Add the egg, plain flour, salt, and black pepper. Stir everything together until the mixture is evenly combined and lightly coated.
Heat vegetable oil or butter in a large frying pan over medium heat.
Scoop heaped tablespoons of the potato mixture into the pan, spacing them apart.
Gently flatten each mound with a spatula to form small pancakes.
Cook for 3–4 minutes on each side until golden brown and crispy on the outside while tender inside.
Transfer cooked pancakes to a plate lined with paper towels to absorb any excess oil.
Repeat with the remaining mixture, adding a little more oil if needed.
Serve the potato pancakes warm with sour cream, applesauce, tomato sauce, or freshly chopped herbs.
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
Kcal: 210 kcal | Servings: 4 servings