Tips for Success
Squeeze out excess moisture from grated potatoes
Use a hot, well-oiled skillet for maximum crispiness
Cook in batches to avoid overcrowding the pan
Keep finished pancakes warm in a low oven
Ingredients
4 medium russet potatoes, peeled and grated
1 small onion, grated
2 eggs
1/4 cup all-purpose flour
Salt and pepper to taste
Vegetable oil for frying
Sour cream or applesauce for serving (optional)
Directions
Place grated potatoes and onion in a clean kitchen towel and squeeze out as much moisture as possible.
Transfer to a mixing bowl and add eggs, flour, salt, and pepper. Mix until combined.
Heat about 1/4 inch of oil in a skillet over medium-high heat.
Drop spoonfuls of the potato mixture into the hot oil, flattening slightly with a spatula.
Fry until golden brown, about 3–4 minutes per side.
Drain on paper towels.
Serve hot with sour cream or applesauce.
Additional Tips or Variations
Add grated garlic or herbs like dill or parsley for extra flavor
Mix in shredded zucchini or carrot for variety
Make them mini-sized for appetizers or party snacks