👩🍳 Instructions
1. Grate and Drain the Potatoes
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Shred the potatoes using a box grater or food processor.
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Place the grated potatoes in a clean kitchen towel and squeeze out as much moisture as possible. This step is crucial for achieving that perfect crispiness.
2. Mix the Batter
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In a large mixing bowl, combine the shredded potatoes, minced onion, beaten egg, flour, salt, and pepper.
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Stir until the mixture is fully combined and holds together.
3. Cook the Pancakes
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Heat a generous amount of vegetable oil in a skillet over medium-high heat.
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Scoop the mixture by heaping tablespoons and press slightly with a spatula to form round, flat pancakes.
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Fry in batches to avoid overcrowding the pan.
4. Fry Until Golden and Crispy
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Cook each pancake for 3–4 minutes per side until deeply golden and crisp.
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Transfer to a plate lined with paper towels to drain excess oil.
5. Serve and Enjoy
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Serve the pancakes hot with your favorite toppings. Sour cream and applesauce are classic, but feel free to get creative with smoked salmon or salsa!
💡 Pro Tip:
To keep your first batch warm while finishing the rest, place cooked pancakes on a baking sheet in a 200°F (95°C) oven.