Potato Pancakes
Perfectly crispy potato pancakes are great for breakfast or served as an easy side dish!
Foto: Spend With Pennies
Ingredients
- 4 russet potatoes (peeled and grated, approx. 4 cups)
- 1 medium sweet onion (peeled, and grated)
- 2 large eggs
- 2 tablespoons all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- ¼ cup vegetable oil (more may be needed)
- sour cream (or applesauce for serving)
Steps
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Peel the potatoes. Grate the potatoes and onion with the large holes of a box grater.
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Add the potatoes and onion to the center of a clean kitchen towel. Close the towel and twist it to remove as much moisture as possible.
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In a large bowl, combine eggs, flour, kosher salt, garlic powder, and black pepper. Whisk until smooth and no flour lumps remain.
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Add the potato mixture to the bowl and mix well to combine.
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Heat the oil in a 12-inch skillet over medium-high heat.
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When the oil is hot add four ¼ cup-sized scoops of the potato mixture into the hot oil. If you do not hear a sizzle when the potato mixture is added, the oil is not hot enough.
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Use a spatula to gently press the potato mixture down to form a pancake.
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Cook for 3-5 minutes per side or until deep golden brown, adding more oil if needed.
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Transfer to a paper towel lined plate and sprinkle with salt to taste.
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If desired, serve with applesauce or sour cream.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (11% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| russet potatoes | 4 | - | - |
| sweet onion | 1 medium | - | - |
| eggs | 2 large | - | - |
| all-purpose flour | 2 tablespoons | - | - |
| kosher salt | 1 teaspoon | - | - |
| garlic powder | 1 teaspoon | Rp 8.000/100g | Rp 400 |
| black pepper | 0.5 teaspoon | - | - |
| vegetable oil | 0.25 cup | - | - |
| sour cream | - | - | - |
*Estimated market prices, may vary by region
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