If you love crispy edges and a soft, tender center, these potato pancakes are about to become your new favorite snack. Perfect for brunch or a cozy dinner, they're a delightful way to bring some comfort to your table.
Start by peeling and grating the potatoes. Once grated, you'll need to remove the excess moisture. This is crucial for achieving that perfect crispy texture. To do this, place the grated potatoes in a clean kitchen towel and squeeze out as much liquid as you can. Don't be shy — the drier, the better.
Next, grab a large mixing bowl and combine the grated potatoes, grated onion, eggs, flour, salt, and pepper. Use a wooden spoon or your hands to mix everything until it's well combined. You want the mixture to be uniform, with the flour and eggs evenly distributed.
Now, heat the vegetable oil in a large skillet over medium-high heat. You want enough oil to coat the bottom of the pan, so the pancakes fry evenly. Once the oil is hot, drop spoonfuls of the potato mixture into the skillet. Use a spatula to flatten each pancake slightly. This helps them cook evenly and get that golden brown color.
Fry each side for about 3-4 minutes or until they're nicely browned and crispy. Keep an eye on them — too hot, and they might burn; too cool, and they'll soak up too much oil. Once they're done, transfer them to a plate lined with paper towels to drain any excess oil.
Serve them up hot, with a dollop of sour cream and a sprinkle of chives for a fresh touch. Enjoy!
Potato pancakes are fantastic with a simple side salad for a light meal. For a heartier option, pair them with smoked salmon or a slice of ham. They also work well as an appetizer served with different dips like applesauce or horseradish sauce for a bit of a kick.
Russet potatoes are your go-to for this recipe because they have a high starch content, which helps the pancakes hold together and get that crispy texture. The onion adds a bit of sweetness and depth of flavor that balances the potatoes perfectly. Eggs act as a binder, holding everything together so your pancakes don't fall apart in the pan. A little all-purpose flour provides additional structure. The salt and black pepper season the mixture, enhancing the natural flavors of the ingredients. Finally, you'll need vegetable oil for frying, because it has a high smoke point and neutral flavor, which means it will cook the pancakes evenly without burning.
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