Potato Pancakes

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt adds creaminess with fewer calories.

flour

🥗Healthier: almond flour

💰Cheaper: all-purpose flour

Almond flour is gluten-free and adds a nutty flavor.

Peel and grate the potatoes using a smaller grater for finer texture.

Add 1-2 tablespoons of lemon juice to grated potatoes to prevent oxidation.

Transfer grated potatoes to a mesh strainer and squeeze out excess moisture, letting it sit for 2-3 minutes.

Add 1 egg and approximately 2 tablespoons of flour to the drained potatoes.

Grate the onion and add it to the mixture, mixing well.

Season with salt and pepper to taste.

Heat a well-seasoned cast iron skillet and check oil temperature with a wooden spoon.

Spoon the mixture into the skillet, flattening it into pancakes, and fry for about 3 minutes on each side until golden brown.

Drain on paper towels and season with salt immediately after frying.

Serve hot with sour cream or garnish with scallions.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens