Need a quick dinner idea that never disappoints? Whip up a batch of potato pancakes. The only thing left to decide is: sour cream or applesauce? Personally, I mix them together. I’m adventurous like that.
Potato Pancakes Recipe
If you love potatoes as much as I do (which is a lottt), you will want to face plant into a plate of these potato pancakes. The first time I made them was a long process: wash, peel, grate (by hand – with the smallest holes on the grater – OMG), mix, and then fry. I took great pride in making them the “old-fashioned” way, which took HOURS. That thought process is over and prepping in a food processor puts these potato pancakes on the table in 1/4 of the time.
Ingredients Needed
This recipe is so quick and easy PLUS the ingredients list is short.
- Potatoes. I choose russet potatoes, but another option for a “buttery” finish is a golden variety.
- Onion. Go with white, as they are more mild than yellow.
- Flour.
- Eggs.
- Salt and Pepper.
- Oil. When frying I use vegetable oil for it’s mild flavor and high smoke point.
How to Make Potato Pancakes
- Peel and cube potatoes and onion. Place the vegetables in the food processor with chopping/mixing chopping/mixing blade and process for about 2 minutes, until potatoes look “grated” and no lumps remain.
- Place the potato mixture into a fine strainer or kitchen towel and squeeze almost all of the liquid into a mixing bowl.
- Discard the liquid.
- Return the potato mixture to the bowl and add eggs, flour, with some salt and pepper.
- Mix everything well.
- Heat up about 1/4 vegetable oil in a large, non-stick skillet over medium high heat. Add about 1/4 cup of potato mixture, spreading it slightly. Fry for about 2-3 minutes on each side, until the pancakes are crispy and golden brown.
- Place the pancakes on a paper towel, to absorb the excess oil. Serve with sour cream and applesauce. ENJOY!
Make Extra!
Once I get the food processor out I like to make the effort and cleanup worth the while. Double or even triple the batch (just be sure to not overfill your processor) for the most amazing leftover potato pancakes by using the air fryer!
What’s for Dessert?
I love to finish dinner with something sweet. I suggest trying either of these options:
- For something memorable: Baklava: The Ultimate Recipe
- For something easy: Overripe Banana No-Bake Cookie Bites
Easy Potato Pancakes
Equipment
- Food Processor
Ingredients
- 4 large russet potatoes
- 1 small white onion
- 1/4 cup all-purpose flour
- 2 eggs
- salt, pepper
- vegetable oil, for frying
- sour cream or applesauce for serving
Instructions
- Peel and cube potatoes and onion.
- Place the vegetables in the food processor with chopping/mixing and process for about 2 minutes, until potatoes look "grated" and no lumps remain.
- Place the potato mixture into a fine strainer or kitchen towel and squeeze almost all of the liquid into a mixing bowl.
- Discard the liquid. Return the potato mixture to the bowl and add eggs, flour, with some salt and pepper. Mix everything well.
- Heat up about 1/4 vegetable oil in a large, non-stick skillet over medium high heat.
- Add about 1/4 cup of potato mixture, spreading it slightly. Fry for about 2-3 minutes on each side, until the pancakes are crispy and golden brown.
- Place the pancakes on a paper towel, to absorb the excess oil.
- Serve with sour cream and applesauce. ENJOY!
