Crispy Potato Pancakes: 7-Minute Skillet Magic With Sour Cream or Applesauce
Crispy, crunchy, and made with pantry staples, these potato pancakes are skillet-fried perfection. Top with sour cream or applesauce and serve hot for the ultimate comfort bite.
Equipment
- Box grater or food processor
- Clean kitchen towel or cheesecloth
- Mixing bowl
- Spoon
- Skillet
- Spatula
- Paper towels
- Plate or wire rack
Ingredients
- 3 medium potatoes, grated
- 1 onion, grated
- 1 egg
- 2 tablespoons flour
- Salt, to taste
- Black pepper, to taste
- ¼ cup oil, for frying
- Optional: chopped parsley, for garnish
- Sour cream or applesauce, for serving
Instructions
- Grate 3 medium potatoes and 1 onion. Toss together so the onion juice keeps the potatoes from browning.
- Wrap the mixture in a clean towel and squeeze out as much liquid as possible until the mixture feels dry.
- Add grated mixture to a bowl with 1 egg, 2 tablespoons flour, salt, and pepper. Stir until it becomes a loose batter.
- Heat 1/4 cup oil in a skillet over medium-high heat until hot but not smoking.
- Spoon batter into skillet and flatten into thin pancakes. Don’t crowd the pan.
- Fry for about 3 minutes per side, or until golden and crispy. Flip carefully.
- Drain pancakes on paper towels. Serve hot with sour cream or applesauce. Garnish with parsley if desired.