CRISPY Potato Pancakes for Oktoberfest

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.

Preheat vegetable oil in a frying pan to about 350-360°F, using about half an inch of oil.

Grate the potatoes into a bowl using a box grater with large holes.

Grate the onion and combine it with the grated potatoes.

Squeeze out excess moisture from the grated potato and onion mixture using a towel.

Add one egg to the mixture and season with a fair amount of salt and black pepper.

Mix in enough flour (between 1/4 to 1/2 cup) to hold the mixture together without making it a batter.

Drop spoonfuls of the mixture into the hot oil, forming them into cakes.

Fry until golden brown on both sides, turning occasionally, about 3-4 minutes per side.

Remove the pancakes and drain on paper towels, sprinkling with extra salt while hot.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens