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Peel and grate the potatoes and onion using a box grater or food processor.
Place the grated potatoes and onion in a clean kitchen towel and squeeze out any excess moisture.
In a large bowl, combine the grated potatoes and onion with the egg, flour, salt, pepper, and Italian herbs. Mix well.
Heat vegetable oil in a frying pan over medium heat.
Scoop spoonfuls of the potato mixture and flatten them into pancakes in the hot oil. Fry on each side for 3-4 minutes, or until golden and crispy.
Remove from the pan and place on paper towels to drain any excess oil.
Serve hot and enjoy!
Serving and Storage Tips
Serve the crispy potato pancakes with a dollop of sour cream, applesauce, or your favorite dip.
These pancakes are best enjoyed immediately while crispy, but can be stored in the refrigerator for up to 2 days. Reheat in a hot pan or oven to retain crispiness.
These make a great side dish with meats or as a light snack.
Variations
Add grated cheese to the potato mixture for a cheesy twist.
Experiment with spices such as paprika or garlic powder for different flavor profiles.
You can also try adding finely chopped vegetables like bell peppers or spinach for extra nutrition.
FAQ
Can I make these pancakes without flour?
Yes, you can substitute the flour with gluten-free flour or cornstarch for a gluten-free version.
Can I freeze the pancakes?
Yes, you can freeze the cooked pancakes. Let them cool completely, then freeze them in a single layer on a baking sheet. Once frozen, transfer them to a sealed container or bag and store for up to 1 month. Reheat in the oven or frying pan before serving.
Can I use a different oil for frying?
Yes, you can use any neutral oil such as sunflower oil or canola oil for frying.
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