Easy Potato Pancakes
A very simple, yet filling and warming recipe. A classic dish that's an instant crowd-pleaser. I always make a double batch and reheat leftovers in the air fryer. YUM!
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!