Crispy potato pancakes (Print Version)
# Ingredients:
→ Main Ingredients
01 -
4 medium-sized potatoes (about 1 kg), peeled and shredded
02 -
1 medium onion, finely chopped or grated
03 -
1 egg
04 -
1 tablespoon of cornstarch (optional)
05 -
1/4 cup of all-purpose flour
→ Seasonings
06 -
1/4 teaspoon of black pepper
07 -
1 teaspoon of salt
08 -
1/4 teaspoon of garlic powder (optional)
09 -
1/2 teaspoon of dried thyme or parsley (optional)
→ For Cooking and Serving
10 -
1/4 cup of vegetable oil
11 -
Serve with apple sauce or sour cream
# Instructions:
01 -
Shred the peeled potatoes finely. Squeeze them thoroughly to get rid of any extra moisture. Mix in the grated onion.
02 -
In a bowl, combine the shredded potatoes, flour, egg, cornstarch (if you’re using it), salt, pepper, and other spices. Adjust the consistency if needed.
03 -
Heat up oil on medium-high in a frying pan. Shape the batter into small patties and cook them on each side until golden and crispy.
# Notes:
01 -
The patties are best enjoyed while they’re fresh and hot.
02 -
Draining the potatoes well is key to making them crunchy.