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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Pancake Ingredients
Herbed Crème Fraiche Ingredients
Method
Pancake Directions
- 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 excess moisture. This will help the pancakes become crispy.
- 2
- 3
Mix the Batter
In a large mixing bowl, combine the grated potatoes, sautéed onions, all-purpose flour, eggs, salt, and black pepper. Mix well until all ingredients are evenly incorporated.
- 4
Cook the Pancakes
In a large skillet, heat vegetable oil over medium-high heat. Once hot, drop large spoonfuls of the potato mixture into the skillet, flattening them slightly with the back of the spoon. Cook for about 4-5 minutes on each side or until golden brown and crispy. Adjust the heat as necessary to avoid burning.
- 5
Drain and Serve
Once cooked, transfer the pancakes to a plate lined with paper towels to drain excess oil. Serve warm.
Herbed Crème Fraiche Directions
- 6
Combine Ingredients
In a small bowl, mix together the crème fraîche, chopped dill, chopped chives, and lemon juice. Stir until well combined.
- 7
Season
Add salt to taste, adjusting the seasoning based on your preference.
- 8
Serve
Serve the herbed crème fraîche alongside the potato pancakes for dipping.