How to Make Potato Pancakes - Classic Potato Pancakes Recipe

flour

🥗Healthier: whole wheat flour

💰Cheaper: cornstarch

Whole wheat flour adds fiber; cornstarch is often cheaper.

Peel and grate 2.25 pounds of russet potatoes into a bowl of very cold water.

Grate in 1/2 onion into the same bowl of water.

Let the grated potatoes and onion sit in cold water for about 20-30 minutes.

In a separate bowl, whisk together 2 eggs, flour, black pepper, a pinch of cayenne, and salt until smooth.

Drain the potatoes and onion, rinse them, and squeeze out all the water using a colander and paper towels.

Mix the dry potato-onion mixture with the egg mixture using a spatula.

Heat a heavy-duty skillet with enough oil to come halfway up the pancakes on medium-high heat.

Add the pancake mixture to the skillet and flatten it out to about half an inch thick.

Cook for about 5 minutes on one side until crispy, then flip and cook for another 5 minutes on medium heat.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens