Perfect! Let’s make some crispy, golden potato pancakes. Here’s a classic recipe:
Ingredients (for 4 servings)
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4 medium potatoes (about 1 lb / 450 g)
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1 small onion
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1 large egg
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3 tablespoons all-purpose flour
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1 teaspoon salt
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¼ teaspoon black pepper
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Vegetable oil (for frying)
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Optional: sour cream or applesauce for serving
Instructions
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Grate the potatoes and onion
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Peel the potatoes and grate them finely (a box grater works).
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Grate the onion as well.
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Remove excess moisture
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Place the grated potato and onion in a clean kitchen towel and squeeze out as much liquid as possible. This keeps the pancakes crispy.
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Mix the batter
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In a bowl, combine the grated potato and onion with the egg, flour, salt, and pepper. Mix well.
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Heat the oil
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Pour about 2–3 tablespoons of oil into a frying pan and heat over medium heat.
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Fry the pancakes
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Scoop about 2 tablespoons of batter per pancake into the pan and flatten gently.
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Fry for 3–4 minutes on each side, until golden brown and crispy.
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Drain and serve
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Remove pancakes and drain on paper towels.
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Serve hot with sour cream, applesauce, or your favorite topping.
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💡 Tips for extra crispy pancakes:
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Use starchy potatoes (like Russets).
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Don’t overcrowd the pan.
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Squeeze out all the liquid from the potatoes.
If you want, I can also give you a super-easy shortcut version that’s even faster but just as tasty. Do you want me to do that?
