Description
Delicious and crispy potato pancakes made with simple ingredients.
Ingredients
Scale
- 3 lbs potatoes (Idaho or Russet)
- 1 medium onion
- 2 eggs
- 2–3 tbsp all purpose flour (can substitute gluten free all purpose flour)
- 1 tsp garlic powder
- 1 tbsp fresh minced dill weed
- salt
- fresh cracked black pepper
Instructions
- To make potato pancakes, use a box grater or a food processor to create shredded or fine texture.
- Peel potatoes and onions.
- Grate potatoes and onions or pulse them in a food processor until there are no more chunks.
- Transfer mixture into a fine strainer over a mixing bowl to drain liquid.
- Press on the mixture to extract the liquid.
- Discard the liquid carefully, keeping the starch at the bottom.
- Add squeezed potatoes and onions to the bowl with starch, then mix in eggs, flour, salt, garlic powder, and dill weed.
- Pour oil into a wide cooking pan, filling it about 1/4 inch full, and preheat to 350°.
- Form patties about 1/2 inch thick and fry for 3-4 minutes on each side until golden-brown.
- Remove with a slotted spoon and place on paper towels to soak excess oil before serving.
Notes
- Batter should be soft but formable into patties.
- Be careful when placing patties into hot oil.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 250
- Sugar: 1g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 100mg
Keywords: Potato Pancakes