Description
Crispy and flavorful Potato Pancakes made with shredded Russet potatoes and yellow onion, seasoned with garlic powder and black pepper, then pan-fried to golden perfection. These savory pancakes are perfect as a breakfast dish, side, or snack.
Ingredients
Scale
Vegetables
- 1 pound Russet Potato
- 1/2 Yellow Onion
Dry Ingredients
- 1 1/2 teaspoon Garlic Powder
- 1 1/2 tablespoon All-Purpose Flour
- 3/4 teaspoon Salt
- Ground Black Pepper, to taste
Wet Ingredients
- 1 Egg
- 4 tablespoon Frying Oil
Instructions
- Prepare and rinse potatoes and onions: Into a cold bowl of water, shred the Russet Potato and Yellow Onion. Use your hands to squeeze and mix the contents until the water becomes cloudy, which helps remove excess starch. Remove the shredded vegetables in handfuls, squeezing out as much water as possible, then transfer them onto a paper towel to absorb remaining moisture. Return the drained vegetables to a dry bowl.
- Mix the batter: Add the All-Purpose Flour, Garlic Powder, Egg, Salt, and Ground Black Pepper to the bowl with the shredded potato and onion. Mix thoroughly until well combined to form a thick batter for the pancakes.
- Heat the oil: Place a frying pan over medium-high heat and warm the Frying Oil until hot and shimmering, ready for frying.
- Form and cook the pancakes: Spoon small clumps of the potato mixture into the hot oil, gently patting down each clump to form pancake shapes. Cook the pancakes for about 4 minutes on one side, allowing them to get crispy and golden brown.
- Flip and finish cooking: Carefully flip each pancake and cook for an additional 4 minutes, or until the second side is equally golden and crispy.
- Serve: Remove the cooked pancakes from the pan and place them on paper towels to drain excess oil if needed. Serve immediately while hot and enjoy!
Notes
- Rinsing and squeezing the potatoes and onions removes excess starch and moisture, which helps achieve a crispier pancake.
- Be sure to squeeze out as much water as possible to prevent soggy pancakes.
- You can customize the seasoning by adding herbs such as parsley or chives for extra flavor.
- Serve with sour cream, applesauce, or a dipping sauce of your choice.
- These pancakes are best served fresh and crispy; reheat in a hot pan to retain crispiness.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
Keywords: potato pancakes, latkes, crispy potato pancakes, breakfast recipe, pan-fried potato recipe
