Classic Potato Pancakes with Crisp Edges
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Source: https://recipheon.com/en/recipes/main-dishes/classic-potato-pancakes-with-crisp-edges
About this recipe
Classic potato pancakes are a simple, golden meal with crisp edges and a soft center. Raw potatoes are grated with onion, mixed with egg and a little flour, then fried in properly heated oil. They taste best immediately after frying, served with sour cream or plain. Thoroughly squeezing out the excess liquid helps the pancakes hold together and become pleasantly crisp.
Ingredients
Servings: 4
Potato Pancakes
1 kg potatoes, preferably starchy
1 medium onion
1 egg
2 tablespoons all-purpose flour
1 teaspoon salt
¼ teaspoon freshly ground pepper
5 tablespoons canola oil, for frying
For Serving
200 g sour cream (18% fat)
Steps
Peel the potatoes and grate them on the fine holes of a grater. Grate the onion into the same bowl to reduce darkening.
Transfer the mixture to a fine-mesh sieve or a clean kitchen towel and squeeze the liquid thoroughly into a bowl. Wait 2–3 minutes, pour off the water, and add the starch that settled at the bottom back to the potatoes.
Add the egg, all-purpose flour, salt, and pepper, then mix until you have a smooth, fairly thick mixture. If the mixture releases liquid quickly, stir it again just before spooning it into the pan.
Heat a large skillet with the oil over medium heat. The oil is ready when a small portion of the mixture immediately begins to sizzle, but the fat does not smoke.
Spoon 2 tablespoons of the mixture for each pancake and flatten it to about 5 mm thick. Fry for 3–4 minutes on each side, until the pancakes are golden brown, crisp around the edges, and soft in the center; fry in batches without overcrowding the skillet.
Transfer the finished pancakes to a plate lined with paper towels and serve immediately with sour cream.
Estimated nutrition
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