Classic Potato Pancakes
📜 Collection: UK2 | ✍️ Attribution: Unknown | 📂 Category: Bread A simple and classic recipe for savory potato pancakes crafted with freshly grated potatoes and onion. Fried until perfectly crisp and traditionally served with a dollop of sour cream.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 15 mins | None | 8-10 pancakes |
🔪 Key Equipment
- Colander or cheesecloth
- Medium bowl
- Heavy skillet
- Paper towels
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 4 | Potatoes | medium, peeled and grated |
| 1/4 Cup | Flour | all-purpose |
| 1 | Egg | large, slightly beaten |
| 1 Teaspoon | Salt | standard |
| 1 Teaspoon | Onion | grated, optional |
| As needed | Vegetable Shortening | for frying |
| For Serving | Sour Cream | optional |
Instructions
Step 1: Prep and Drain
- Peel and grate the 4 potatoes. Place the grated potatoes in a clean kitchen towel or cheesecloth and squeeze firmly to remove as much excess liquid as possible.
Step 2: Mix the Batter
- In a medium bowl, combine the drained potatoes, 1/4 cup flour, 1 egg, 1 teaspoon salt, and 1 teaspoon onion (if using). Mix the ingredients thoroughly until just combined.
Step 3: Fry to Golden Perfection
- Shape the mixture into small, flat cakes or patties.
- In a heavy skillet, heat a generous layer of vegetable shortening over medium-high heat until hot.
- Carefully place the potato cakes into the hot shortening and fry for 3-4 minutes per side, until crisp and golden brown.
- Remove from the skillet, drain on paper towels, and serve at once with sour cream.
💡 Make-Ahead & Storage: Best enjoyed immediately while hot and crispy; leftovers can be stored in the refrigerator for up to 2 days and reheated in a skillet.
Original Recipe Scan
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