Description
Golden Potato Pancakes are a classic Eastern European side dish featuring crispy, golden-brown patties made from grated russet potatoes and onions, lightly seasoned and pan-fried to perfection. Served hot with sour cream and chives, these vegetarian pancakes make for a delicious and savory treat perfect for any meal.
Ingredients
Scale
Potato Pancakes
- 2 pounds russet potatoes, peeled and grated
- 1 small yellow onion, grated
- 2 large eggs
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon baking powder
- Vegetable oil for frying
For Serving (Optional)
- Sour cream
- Chopped chives
Instructions
- Prepare Potatoes and Onion: Place the grated potatoes and grated onion in a clean kitchen towel and squeeze out as much moisture as possible. This helps ensure your pancakes turn out crispy.
- Mix Ingredients: Transfer the drained potato and onion mixture to a large bowl. Add the eggs, all-purpose flour, salt, black pepper, and baking powder. Mix well until fully combined to form the batter.
- Heat Oil: In a large skillet, heat about 1/4 inch of vegetable oil over medium-high heat until hot but not smoking.
- Form and Fry Pancakes: Scoop 1/4 cup of the potato mixture for each pancake and flatten slightly as you place it in the hot oil. Fry each side for 3 to 4 minutes or until golden brown and crispy.
- Drain Excess Oil: Transfer cooked pancakes to a plate lined with paper towels to absorb excess oil.
- Repeat: Continue frying the rest of the batter in batches, avoiding overcrowding the pan for best crispiness.
- Serve: Serve the hot golden potato pancakes with sour cream and chopped chives, if desired.
Notes
- For extra crispy pancakes, fry in small batches to avoid overcrowding the pan.
- Keep finished pancakes warm in a 200°F oven while cooking the rest.
- Removing excess moisture from the potatoes is crucial for crispiness.
