Description
Delicious and crispy potato pancakes made from fresh ingredients.
Ingredients
Scale
- 3 large Russet potatoes
- 1 small yellow onion
- 2 large eggs
- 3 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/8 teaspoon nutmeg
- 1/3 cup neutral oil (for frying)
Instructions
- Peel the potatoes and grate them using a box grater or food processor.
- Place grated potatoes in a clean kitchen towel and squeeze out as much liquid as possible.
- Grate the onion and mix with the drained potatoes.
- Add eggs, flour, salt, pepper, and nutmeg. Mix until fully combined.
- Heat oil in a skillet over medium-high heat.
- Drop 1/4 cup of the mixture into the pan, flattening slightly.
- Fry each pancake for 2–3 minutes per side, or until golden and crispy.
- Remove and drain on paper towels. Serve hot.
Notes
- Ensure to squeeze out as much liquid from the potatoes to achieve crispy pancakes.
- Adjust seasoning to taste before frying.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 180
- Sugar: 1g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg