These traditional potato pancakes are wonderful comfort food. Serve with applesauce and sour cream for a light dinner, or with roast chicken for a hearty winter meal.
Ingredients
- potatoes: 4 piece
- yellow onion: 1 piece
- egg: 1 piece (beaten)
- salt: 1 tsp
- ground black pepper: (to taste)
- all-purpose flour: 2 Tbsp (or more if needed)
- vegetable oil for frying: 1 cup (or as needed)
Metric Conversion
Stages of cooking
-
Gather all ingredients. Preheat the oven to low, about 200 degrees F (95 degrees C). LLRECIPES / DIANA CHISTRUGA
-
Finely grate potatoes and onion into a large bowl. Drain off any excess liquid. LLRECIPES / DIANA CHISTRUGA
-
Mix in egg, salt, and pepper. Add enough flour to make the mixture thick, about 2 to 4 tablespoons all together. LLRECIPES / DIANA CHISTRUGA
-
Heat 1/4 inch oil in the bottom of a heavy skillet over medium-high heat. Drop two or three 1/4-cup mounds of batter into hot oil, and flatten with back of a spatula to make 1/2-inch-thick pancakes. LLRECIPES / DIANA CHISTRUGA
-
Fry, turning pancakes once, until golden brown. LLRECIPES / DIANA CHISTRUGA
-
Transfer pancakes to a plate lined with a paper towel to drain. Keep warm in the oven until serving. Repeat until all potato mixture is used. LLRECIPES / DIANA CHISTRUGA
-
Serve warm, enjoy! ALLRECIPES / DIANA CHISTRUGA
