SafePlates

Ingredients

• 2 lbs (900g) potatoes
• 1 medium onion (about 5 oz / 140g)
• 2 large eggs
• 1/4 cup (1.1 oz / 30g) all-purpose flour
• 1/2 tsp (3g) salt
• 1/4 tsp (1g) black pepper
• 1/2 cup (4 fl oz / 120ml) vegetable oil, for frying
• Sour cream, for serving (optional)

Instructions

1. Peel the potatoes and onion.
2. Grate the potatoes and onion using the fine side of a box grater or a food processor.
3. Place the grated potatoes and onion in a clean kitchen towel and squeeze out as much liquid as possible.
4. Transfer the mixture to a large bowl. Add the eggs, flour, salt, and black pepper. Mix well until fully combined.
5. Heat the vegetable oil in a large skillet over medium heat.
6. Spoon about 2 tablespoons of the potato mixture per pancake into the hot oil, flattening each with the back of the spoon.
7. Fry the pancakes for 3-4 minutes on each side, or until golden brown and crispy.
8. Transfer the cooked pancakes to a plate lined with paper towels to drain excess oil.
9. Serve the potato pancakes hot, with sour cream on the side if desired.

Tip

For extra crispiness, squeeze out as much liquid as possible from the grated potatoes before mixing.