Potato Pancakes
Try these savory potato pancakes. They’re packed with flavor and easy to make with grated potatoes, onions, garlic, and chives. Fry to crispy perfection!
- Prep Time: 15
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Fry
Ingredients
Scale
- 4 large Russet potatoes, or Yukon Gold, about 2 pounds
- 1 small onion
- 2 large eggs, beaten
- 4 tablespoons fine dry breadcrumbs
- 2 tablespoons milk or cream
- 2 teaspoons fresh chopped chives or parsley
- 1 small clove garlic crushed and finely minced
- 1 teaspoon salt, or to taste
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons vegetable oil
Instructions
- Grate the potatoes and onion in a food processor with a fine shredding/grating disc.
- After grating, it’s crucial to remove as much moisture as possible from the potatoes and onions. This step ensures the perfect texture for your pancakes.
- Transfer the grated potatoes and onions to a large bowl; add the eggs, breadcrumbs, milk, chives or parsley, and garlic. Mix to blend. If the mixture is too loose, add more breadcrumbs.
- Shape the batter into 6 to 8 pancakes.
- Heat 2 tablespoons of vegetable oil over medium-high heat until it is hot but not smoking.
- Add a few pancakes to the hot oil without crowding and cook for 3 to 4 minutes on each side until golden brown and crispy.
- Transfer the pancakes to paper towels to drain while cooking the next batch.
- Serve hot with sour cream, chives, applesauce, or your favorite toppings.
Find it online: https://classic-recipes.com/potato-pancakes/