Classic potato pancakes

Ingredients :

  • 4 large potatoes (about 2 pounds), peeled
  • 1 medium onion
  • 2 large eggs, beaten
  • 1/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • Vegetable oil, for frying

Préparations :

  1. Grate the Potatoes: Using a box grater or a food processor with the grating attachment, grate the peeled potatoes and onion. Place the grated mixture in a clean kitchen towel and squeeze out as much moisture as possible. The drier the mixture, the crispier the pancakes will be.
  2. Prepare the Batter: In a large bowl, combine the grated potatoes and onions with the beaten eggs, flour, baking powder, salt, and black pepper. Mix everything together until well combined.
  3. Heat the Oil: In a large skillet or frying pan, pour enough vegetable oil to cover the bottom of the pan, about 1/4 inch deep. Heat the oil over medium-high heat until it’s hot but not smoking. You can test the readiness of the oil by dropping a small amount of the batter into it; it should sizzle and bubble around the edges.
  4. Fry the Potato Pancakes: Spoon about 1/4 cup of the potato mixture into the hot oil, using the back of the spoon to flatten it into a pancake shape. Depending on the size of your pan, you can cook multiple pancakes at once, but leave some space between them.
  5. Cook Until Golden Brown: Fry the potato pancakes for about 3-4 minutes on each side, or until they are golden brown and crispy. Use a slotted spatula to flip them carefully.
  6. Drain Excess Oil: Once the pancakes are cooked, transfer them to a plate lined with paper towels to drain any excess oil.
  7. Serve: Classic potato pancakes are best served warm. You can enjoy them with sour cream, applesauce, or any other favorite toppings.


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