Ingredients
Scale
- 4 large russet potatoes, peeled and grated
- 1 small onion, finely chopped or grated
- 2 large eggs
- 3-4 tablespoons all-purpose flour
- Salt and freshly ground black pepper to taste
- Vegetable oil for frying
- Optional toppings: sour cream, chopped chives, smoked salmon
Instructions
- Place the grated potatoes in a clean kitchen towel or cheesecloth and squeeze out excess moisture to ensure crispy pancakes.
- In a large mixing bowl, combine the grated potatoes with the finely chopped onion.
- Add the eggs, flour, salt, and pepper to the potato mixture.
- Mix thoroughly until well combined. If the batter feels too runny, add a little more flour.
- Heat about 1/4 inch of vegetable oil in a large skillet over medium-high heat.
- Using a spoon or ladle, scoop the batter into the hot oil, flattening each pancake with the back of the spoon or spatula.
- Fry each pancake for about 3-4 minutes per side or until golden brown and crispy.
- Remove from the skillet and drain on paper towels.
Notes
- Squeeze out as much moisture as possible from the grated potatoes for extra crispiness.
- Maintain a steady medium-high heat while frying to prevent burning and ensure even cooking.
- For vegan options, substitute eggs with ground flaxseed mixed with water or commercial egg replacers.
- Store leftovers in an airtight container in the fridge for up to 2 days; reheat in a hot skillet for crispiness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Main Course
- Method: Frying
- Cuisine: Eastern European
- Diet: Vegetarian
Nutrition
- Serving Size: 1 pancake (about 150g)
- Calories: 180 kcal Kcal
- Sugar: 2g
- Sodium: 250mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 40mg
