Description
A delicious and crispy potato pancake recipe, perfect for breakfast or as a side dish.
Ingredients
Scale
- 4 medium russet potatoes (peeled)
- 1 small onion
- 2 large eggs
- ¼ cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- Vegetable oil for frying
Instructions
- Peeled the potatoes and use the large holes on a box grater (or a food processor if you want to save time). Grate the onion the same way.
- Once grated, wrap the mixture in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible. This step is crucial.
- Transfer the grated potatoes and onion to a mixing bowl. Stir in the eggs, flour, salt, and pepper until everything is well combined. The batter should hold together when pressed but still look a little rough.
- Heat a thin layer of vegetable oil in a large skillet over medium-high heat. Once the oil is shimmering, drop spoonfuls of batter into the pan and flatten them gently with the back of the spoon.
- Fry for 2–3 minutes per side, or until golden brown and crispy.
- Work in batches so you don’t overcrowd the pan. Place the cooked pancakes on a paper towel-lined plate to absorb any excess oil.
- Preheat the air fryer to 375°F. Lightly spray the basket with cooking oil.
- Form the batter into small patties and place them in a single layer in the basket (don’t overcrowd).
- Spray the tops lightly with oil, then air fry for 10–12 minutes, flipping halfway through, until crisp and golden.
Notes
- Using a clean towel to remove excess moisture from the grated potatoes and onions is crucial for achieving a crispy texture.
- You can adjust the seasoning based on your preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Frying, Air Frying
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 220
- Sugar: 1g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 95mg