Crispy on the outside, tender on the inside — these classic potato pancakes are a timeless comfort food, especially popular during holidays but perfect any time of year.
🥔 Ingredients
4 large potatoes (russet or Yukon gold)
1 small onion
2 large eggs
3 tablespoons all-purpose flour (or matzo meal)
1 teaspoon salt
½ teaspoon black pepper
Oil for frying (vegetable or sunflower oil)
👩🍳 Instructions
Peel the potatoes and onion.
Grate them using a box grater or food processor.
Place the grated mixture in a clean kitchen towel and squeeze out as much liquid as possible.
Transfer to a large bowl.
Add eggs, flour, salt, and pepper. Mix well.
Heat oil in a skillet over medium-high heat.
Spoon about 2 tablespoons of the mixture into the hot oil and flatten slightly.
Fry for 3–4 minutes per side, until golden brown and crispy.
Remove and drain on paper towels.
Serve hot.
🌟 Tips for Extra Crispiness
Always squeeze out excess moisture from the potatoes.
Don’t overcrowd the pan.
Serve immediately for best texture.
🍽️ Serving Suggestions
Sour cream
Applesauce
Smoked salmon
Fresh herbs
❄️ Storage
Best eaten fresh
Reheat in the oven or air fryer to keep them crispy
❤️ Why You’ll Love This Recipe
Simple ingredients
Crispy & golden every time
Perfect for breakfast, brunch, or dinner
👉 Save this recipe and share it with potato lovers! 🥔✨
