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Crisp Potato Pancakes with Sour Cream or Applesauce

Crisp Potato Pancakes with Sour Cream or Applesauce

Potato pancakes sit at the crossroads of German, Polish, Jewish, and Eastern European home cooking. Serve them with sour cream, applesauce, or both.
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Total Time 35 minutes
Servings: 12 pancakes
Ingredients Method Notes

Ingredients
  

Ingredients
  • 4 large russet potatoes, peeled
  • 1 small onion
  • 2 eggs
  • 1/4 cup flour
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • Oil for frying
  • Sour cream or applesauce

Method
 

Instructions
  1. Grate potatoes and onion. Squeeze out as much liquid as possible.
  2. Mix with eggs, flour, salt, and pepper.
  3. Heat a thin layer of oil in a skillet. Drop batter by spoonfuls and flatten.
  4. Fry until crisp and browned on both sides.
  5. Drain and serve hot.

Notes

  • Squeezing the potatoes dry is the key to crisp pancakes.