Potato Pancakes Recipe
Crisp and savory pancakes with onion and lemon, served with herbed crème fraiche.
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Ingredients
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Potato Pancakes
Method
Potato Pancakes
- 1
Prepare the Potatoes
Peel and grate the russet potatoes using a box grater or food processor. Place the grated potatoes in a clean kitchen towel and squeeze out as much excess moisture as possible.
- 2
- 3
Combine Ingredients
In a large mixing bowl, combine the grated potatoes, grated onion, flour, eggs, salt, black pepper, and lemon zest. Mix well until all ingredients are evenly combined.
- 4
Heat the Oil
In a large skillet, heat the vegetable oil over medium-high heat. You want enough oil to generously coat the bottom of the skillet.
- 5
Fry the Pancakes
Using a 1/4 cup measuring cup, scoop the potato mixture and carefully drop it into the hot oil. Flatten slightly with the back of the measuring cup. Fry for about 3-4 minutes on each side, or until golden brown and crispy. Repeat with the remaining mixture, adding more oil as needed.
- 6
Prepare Herbed Crème Fraîche
In a small bowl, mix together the herbed crème fraîche with chopped dill and chives. Adjust seasoning with salt and pepper to taste.
- 7
Serve
Serve the crispy potato pancakes hot, topped with a dollop of herbed crème fraîche. Garnish with additional fresh herbs if desired.