Taste the nostalgia with these crispy, golden-brown traditional potato pancakes, a delightful dish perfect for brunch or a savory snack. Explore authentic flavors with simple ingredients.
Originating in Eastern Europe, traditional potato pancakes have been a staple in Jewish cuisine, particularly during Hanukkah, celebrating a festival of lights with foods fried in oil.
2 lbs russet potatoes
1 medium onion
2 large eggs
1/4 cup all-purpose flour
1 tsp salt
1/2 tsp black pepper
1/2 cup vegetable oil for frying
Sour cream and applesauce for serving
1. Peel and grate the potatoes and onion using a box grater.
2. Place the grated mixture into a cheesecloth and squeeze out excess moisture.
3. In a large bowl, mix the potatoes and onion with eggs, flour, salt, and pepper until well combined.
4. Heat vegetable oil in a large skillet over medium-high heat.
5. Drop spoonfuls of the mixture into the hot oil, flattening them slightly to form pancakes.
6. Fry until golden brown on both sides, about 3-4 minutes per side.
7. Remove from skillet and drain on paper towels.
8. Serve hot with sour cream and applesauce.
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
Reheat pancakes in a preheated oven at 350°F for 10 minutes or until heated through.
Share
