How to make it
5 steps. Take it one step at a time.
Peel the potatoes and the onion
Peel the potatoes and the onion. Grate them using the fine side of a box grater for a smooth texture, or the coarse side for a crunchier finish. Place the grated mixture into a clean kitchen towel and squeeze out as much excess liquid as possible into a bowl.
Transfer the drained potato and onion mixture
Transfer the drained potato and onion mixture to a large bowl. Add the eggs, flour, salt, and black pepper. Mix thoroughly until well combined.
Heat enough vegetable oil
In a large skillet, heat enough vegetable oil to generously cover the bottom (about 350°F / 177°C). Once the oil is hot, spoon dollops of the potato mixture into the pan, flattening them slightly with the back of the spoon to form circles.
Fry the pancakes
Fry the pancakes over medium-high heat for 3-5 minutes per side, or until they are golden brown and crispy. Transfer the finished pancakes to a plate lined with paper towels to drain excess oil.
10 minServe hot with sour cream, applesauce, or a sprinkle of sugar
Serve hot with sour cream, applesauce, or a sprinkle of sugar.
A little kitchen wisdom
Using starchy potatoes like Russets is key to achieving a crispy texture. If the batter becomes too watery as it sits, simply stir in an extra tablespoon of flour.
