Classic Potato Pancakes

Step 2: Mix the Batter

In a medium bowl, combine the eggs, flour, salt, and black pepper.
Add the shredded potatoes and onion to the mixture.
Stir thoroughly until the potatoes are evenly coated and the batter is cohesive.

Step 3: Heat the Oil

In a large skillet, pour enough vegetable oil to cover the bottom by about ¼ inch.
Heat the oil over medium-high heat until shimmering but not smoking.
Test the oil by dropping a tiny piece of potato in—it should sizzle immediately.

Step 4: Fry the Pancakes

Using a spoon or your hands, form small patties from the potato mixture. Flatten them slightly.
Carefully place the patties in the hot oil, leaving space between each one to cook evenly.
Fry for 3–4 minutes per side, or until golden brown and crispy.
Remove the pancakes and drain on a plate lined with paper towels.

Step 5: Serve and Enjoy

Serve the pancakes hot, garnished with your favorite toppings. Traditional accompaniments include sour cream, applesauce, or a sprinkle of chives.
Enjoy the crispy exterior and tender, flavorful interior in every bite!

Tips for Perfect Potato Pancakes

Crispier pancakes: Squeeze out as much moisture as possible from the potatoes.
Even cooking: Don’t overcrowd the skillet; fry in batches if needed.
Keep warm: Place cooked pancakes in a 200°F (93°C) oven while frying the rest to keep them warm and crispy.
Variation: Mix in a small grated carrot or zucchini for a colorful twist.

Classic potato pancakes are a simple yet irresistible dish that brings warmth and comfort to any meal. With a golden crust and savory interior, they’re a dish everyone will ask for again and again.

If you want, I can also create a shortcut version with tips for making them ultra-crispy every time—perfect for busy mornings. Do you want me to do that?