Potato Pancakes

Recipe View 5 mins Prepare Ingredients and Preheat Oven: Gather all ingredients. Preheat oven to 200°F (95°C) and line a baking sheet with paper towels. (5 minutes)

Recipe View 10 mins Grate Potatoes and Onion: Using a box grater or food processor, finely grate the peeled potatoes and onion into a large bowl. (10 minutes)

Recipe View 5 mins Remove Excess Moisture: Place the grated potato and onion mixture into a clean kitchen towel or cheesecloth. Squeeze out as much excess liquid as possible. This step is crucial for crispy pancakes! (5 minutes)

Recipe View 2 mins Combine Ingredients: Return the drained potato and onion mixture to the bowl. Add the beaten egg, salt, and pepper. Mix well. (2 minutes)

Recipe View 3 mins Add Flour: Gradually add the flour, mixing until just combined. The batter should be thick enough to hold its shape when dropped from a spoon. Add more flour, 1 tablespoon at a time, if needed. (3 minutes)

Recipe View 5 mins Heat Oil: Pour about 1/4 inch of vegetable oil into a heavy-bottomed skillet (cast iron works great) over medium-high heat. The oil is ready when a small shred of potato sizzles immediately upon contact. (5 minutes)

Recipe View 2 mins Fry Pancakes: Drop 1/4-cup mounds of batter into the hot oil, being careful not to overcrowd the pan (2-3 pancakes at a time). Flatten each mound slightly with the back of a spatula to form 1/2-inch-thick pancakes. (2 minutes)

Recipe View 10 mins Cook Until Golden: Fry the pancakes for 3-4 minutes per side, or until golden brown and crispy. Adjust heat if necessary to prevent burning. (8-12 minutes per batch)

Recipe View 2 mins Drain and Keep Warm: Transfer the cooked pancakes to the prepared baking sheet lined with paper towels to drain excess oil. Place the baking sheet in the preheated oven to keep the pancakes warm while you cook the remaining batter. (2 minutes)

Recipe View 1 mins Serve Immediately: Serve the potato pancakes warm with applesauce, sour cream, or your favorite toppings. (1 minute)