CLASSIC POTATO PANCAKES
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Yield: Approximately 12 pancakes
Ingredients:
- 4 large russet potatoes, peeled
- 1 small onion, finely grated
- 2 large eggs, lightly beaten
- 3 tablespoons all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- Vegetable oil for frying
- Sour cream and applesauce for serving
Instructions:
1. Grate Potatoes:
- Using a box grater or a food processor, grate the peeled potatoes. Place the grated potatoes in a clean kitchen towel and squeeze out as much liquid as possible.
2. Combine Ingredients:
- In a large mixing bowl, combine the grated potatoes, finely grated onion, beaten eggs, all-purpose flour, baking powder, salt, and black pepper. Mix well until all ingredients are evenly incorporated.
3. Heat Oil:
- In a large skillet, heat about 1/4 inch of vegetable oil over medium-high heat until it shimmers.
4. Form Pancakes:
- Drop spoonfuls of the potato mixture into the hot oil, spreading them out to form thin pancakes. Fry until the edges are golden brown, about 3-4 minutes per side.
5. Drain Excess Oil:
- Once the potato pancakes are golden and crispy, transfer them to a plate lined with paper towels to drain any excess oil.
6. Repeat:
- Continue forming and frying pancakes in batches until all the batter is used, adding more oil to the skillet as needed.
7. Serve:
- Serve the potato pancakes hot, with a dollop of sour cream and applesauce on the side.
Optional Tips:
- Variation: Add grated cheese, chopped scallions, or herbs to the potato mixture for additional flavor.
- Keep Warm: If making a large batch, you can keep the cooked pancakes warm in a low oven (around 200°F or 95°C) while you finish cooking the remaining batches.
Nutrition Information (per pancake):
- Calories: 120
- Protein: 2g
- Fat: 6g
- Carbohydrates: 14g
- Fiber: 1g
- Sugar: 1g
Enjoy these Classic Potato Pancakes as a delicious side dish or even as a light meal!
