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Peel the potatoes and grate them finely. You can use a box grater or a food processor.
Once grated, place the potatoes in a clean kitchen towel or cheesecloth and squeeze out the excess moisture. This is key to getting them crispy!
Prepare the Onion:
Peel and finely chop the onion. You can also grate the onion if you prefer a smoother texture in the pancake batter.
Make the Batter:
In a large bowl, combine the grated potatoes, chopped onion, egg, salt, pepper, Italian herbs, and flour. Mix everything until well combined.
Heat the Oil:
Heat vegetable oil in a frying pan over medium heat. You’ll need enough oil to lightly coat the bottom of the pan.
Fry the Pancakes:
Once the oil is hot, scoop spoonfuls of the potato mixture into the pan. Flatten them with the back of the spoon to form round pancakes.
Fry for about 3-4 minutes on each side until they’re golden brown and crispy.
Drain Excess Oil:
Once crispy, remove the pancakes from the pan and place them on a paper towel-lined plate to drain any excess oil.
Serving and Storage Tips:
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