Description
These pan-fried potato cakes are made from grated potatoes, onion, egg, and a touch of flour — simple ingredients that crisp up beautifully in a skillet.
Ingredients
(Makes about 10–12 pancakes)
-
4 medium russet potatoes, peeled
-
1 small onion
-
1 large egg
-
2–3 tablespoons all-purpose flour (or matzo meal)
-
1 teaspoon salt
-
1/4 teaspoon black pepper
-
Optional: pinch of baking powder for extra fluffiness
-
Oil for frying (vegetable or sunflower)
Instructions
1. Grate the potatoes:
-
Grate potatoes and onion on the large holes of a box grater (or food processor).
-
Place in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible (very important for crispiness!).
2. Make the batter:
-
In a bowl, combine grated potato/onion mixture, egg, flour, salt, pepper, and optional baking powder.
-
Mix well — it should be slightly sticky and hold together loosely.
3. Fry:
-
Heat 1/4 inch of oil in a skillet over medium-high heat.
-
Drop heaping spoonfuls of batter into the pan and flatten slightly.
-
Fry for 2–3 minutes per side, until golden brown and crisp.
-
Drain on paper towels.
4. Serve:
-
Serve hot, with sour cream, applesauce, or a dollop of Greek yogurt.
-
Great as a breakfast side, light lunch, or appetizer.
Notes
✔️ Add chopped chives, parsley, or grated garlic for extra flavor.
✔️ Swap in sweet potatoes or zucchini for a twist.
✔️ Make mini versions for party bites — they reheat well in the oven!
- Prep Time: 5 min
- Cook Time: 10 min