Ingredients
Scale
- 4 medium potatoes (russet or Yukon Gold work best)
- 1 small onion (finely grated)
- 2 large eggs (beaten)
- ¼ cup all-purpose flour (or matzo meal for gluten-free)
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp baking powder (optional, for extra fluffiness)
- Vegetable oil (for frying)
- Sour cream, applesauce, chives, smoked salmon, or caviar (optional, for serving)
Instructions
- Peel and shred the potatoes using a box grater or food processor. Rinse the shredded potatoes under cold water to remove excess starch, then squeeze out as much moisture as possible using a clean kitchen towel or cheesecloth.
- In a large bowl, combine the grated potatoes, onion, eggs, flour, salt, pepper, and baking powder. Mix until well combined but avoid overmixing to maintain texture.
- Heat vegetable oil in a skillet over medium-high heat. Scoop spoonfuls of the mixture into the pan, flattening each portion slightly with a spatula. Fry for 3–4 minutes per side until golden brown and crispy.
- Transfer the cooked pancakes to paper towels to drain excess oil. Serve hot with your choice of toppings like sour cream, applesauce, or smoked salmon. Garnish with fresh herbs if desired.
Notes
- For gluten-free options, substitute all-purpose flour with gluten-free flour or matzo meal.
- To make vegan pancakes, replace eggs with flax eggs (1 tbsp ground flaxseed + 2.5 tbsp water per egg).
- Add-ins like shredded zucchini, carrots, or cheese can add flavor and texture variety.
- Reheat leftovers in the oven at 350°F (175°C) for 5–10 minutes to restore crispiness.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Side Dish/Appetizer
- Method: Pan-Frying
- Cuisine: Eastern European/Global Comfort Food
Nutrition
- Serving Size: 1 pancake (approx. 50g)
- Calories: 80 kcal
- Sugar: 1 g
- Sodium: 150 mg
- Fat: 4 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg