Classic Potato Pancakes
- Peel the potatoes and the onion.
- Using a box grater or a food processor with a grating attachment, coarsely grate the potatoes and onion.
- Place the grated potato and onion mixture into a clean kitchen towel or several layers of cheesecloth. Twist the cloth tightly over a bowl to squeeze out as much liquid as possible.
- Transfer the squeezed potato and onion mixture to a large mixing bowl.
- Add the beaten egg, flour, salt, and pepper to the bowl. Mix until all ingredients are well combined.
- Heat about 1/4 inch of vegetable oil in a large, heavy-bottomed skillet over medium-high heat until shimmering.
- For each pancake, carefully drop a heaping tablespoon of the potato mixture into the hot oil. Flatten slightly with the back of the spoon to form a pancake about 3 inches in diameter.
- Fry the pancakes in batches, avoiding overcrowding the pan, for 3-5 minutes per side, until golden brown and crispy.
- Remove the pancakes from the skillet and place them on a wire rack set over a baking sheet to drain excess oil.
- Repeat with the remaining potato mixture, adding more oil to the skillet as needed.
- Serve immediately with applesauce or sour cream.
FAQ
What type of potato is best for potato pancakes?
Russet potatoes are recommended due to their high starch content, which helps bind the pancakes together and results in a crispier texture.
Why are my potato pancakes soggy?
Sogginess is typically caused by excess moisture in the potato mixture. Thoroughly squeezing the grated potatoes is the most critical step to prevent this.
Can I bake the potato pancakes instead of frying them?
Yes. For a baked version, arrange the formed pancakes on an oiled baking sheet, brush the tops with oil, and bake at 425°F (220°C) for 15-20 minutes per side, until golden brown.
