Ingredients:
- 2 pounds (about 4 large) potatoes, peeled
- 1 small onion
- 2 large eggs
- 3 tablespoons all-purpose flour (or more as needed)
- 1 teaspoon salt
- ½ teaspoon black pepper
- Vegetable oil, for frying
For Serving (optional):
- Applesauce
- Sour cream
- Chopped chives
Instructions:
- Prepare the Potatoes and Onion:
- Grate the potatoes and onion using a box grater or a food processor with a grating attachment.
- Transfer the grated mixture to a clean kitchen towel and squeeze out as much liquid as possible.
- Make the Batter:
- In a large mixing bowl, combine the grated potatoes and onion with eggs, flour, salt, and pepper. Mix until well combined. If the mixture seems too wet, add a bit more flour.
- Fry the Pancakes:
- Heat about ¼ inch of vegetable oil in a large skillet over medium-high heat.
- Scoop 2-3 tablespoons of the potato mixture into the skillet for each pancake and flatten with the back of a spoon to form a round, thin pancake.
- Fry for 2-3 minutes per side, or until golden brown and crispy.
- Remove and drain on a plate lined with paper towels.
- Serve:
- Serve warm with applesauce, sour cream, or chopped chives for a traditional touch.