Ingredients
Method
- Wash and peel the potatoes. Grate them into a bowl using the large grating side of a box grater. Grate the onion into the same bowl.1 lb russet potatoes, 1 small yellow onion
- If there is excess liquid pooling in the potato mixture, drain off as much as possible. This is a crucial step to ensure your pancakes don't become soggy.
- Add the salt, pepper (if making savory pancakes), flour, and egg to the potato-onion mixture. Use your hands or a large spoon to thoroughly mix everything together into a thick, cohesive batter.1 pinch salt, 1 pinch black pepper, 3 tbsp all-purpose flour, 1 large egg
- Heat 1-2 tbsp vegetable oil over medium heat in a large heavy cast-iron skillet. For each pancake, scoop about 2 tbsp of the potato batter into the hot oil, flattening slightly with the back of a spoon or spatula.Vegetable oil
- Fry the pancakes for 3-4 minutes per side until they are deeply golden brown and crispy on both sides. Transfer them to a paper towel-lined plate to drain.
- For the ultimate crunch, perform a second fry. Once all pancakes have been fried once, return them to the pan for 30-60 seconds per side until they reach maximum crispiness.
- Serve the potato pancakes immediately while they are piping hot. Top with your choice of sweet or savory garnishes.
Notes
To achieve the most authentic texture, always use starchy potatoes like Russets and squeeze out every drop of moisture from the grated potatoes and onions before mixing in the flour and egg. Ensure your oil is hot before dropping the batter; if the oil is too cool, the pancakes will absorb the grease and become heavy.