• 4 large russet potatoes, peeled
  • 1 small onion, finely grated
  • 2 large eggs, lightly beaten
  • 3 tablespoons all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt (adjust to taste)
  • 1/2 teaspoon black pepper
  • Vegetable oil for frying
  • Sour cream and applesauce for serving


1. Grate Potatoes:

  • Using a box grater or a food processor, grate the peeled potatoes. Place the grated potatoes in a clean kitchen towel and squeeze out as much liquid as possible.

2. Combine Ingredients:

  • In a large mixing bowl, combine the grated potatoes, finely grated onion, beaten eggs, all-purpose flour, baking powder, salt, and black pepper. Mix well until all ingredients are evenly incorporated.

3. Heat Oil:

  • In a large skillet, heat about 1/4 inch of vegetable oil over medium-high heat until it shimmers.

4. Form Pancakes:

  • Drop spoonfuls of the potato mixture into the hot oil, spreading them out to form thin pancakes. Fry until the edges are golden brown, about 3-4 minutes per side.

5. Drain Excess Oil:

  • Once the potato pancakes are golden and crispy, transfer them to a plate lined with paper towels to drain any excess oil.

6. Repeat:

  • Continue forming and frying pancakes in batches until all the batter is used, adding more oil to the skillet as needed.

7. Serve:

  • Serve the potato pancakes hot, with a dollop of sour cream and applesauce on the side.

Optional Tips:

  • Variation: Add grated cheese, chopped scallions, or herbs to the potato mixture for additional flavor.
  • Keep Warm: If making a large batch, you can keep the cooked pancakes warm in a low oven (around 200°F or 95°C) while you finish cooking the remaining batches.

Nutrition Information (per pancake):

  • Calories: 120
  • Protein: 2g
  • Fat: 6g
  • Carbohydrates: 14g
  • Fiber: 1g
  • Sugar: 1g

Enjoy these Classic Potato Pancakes as a delicious side dish or even as a light meal!

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