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4 medium russet potatoes, peeled
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1 small yellow onion, peeled
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2 large eggs
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1/4 cup all-purpose flour
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1 tsp kosher salt (plus more to taste)
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1/4 tsp black pepper
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1/4 tsp garlic powder (optional)
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1/4 tsp paprika (optional, for color)
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1/2 tsp baking powder (optional, for lighter texture)
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1/3 – 1/2 cup neutral oil for frying (canola, vegetable, or sunflower)
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1½ – 2 cups unsweetened applesauce
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Sour cream or plain Greek yogurt for serving (optional)
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Fresh chopped chives or green onions for garnish (optional)
Directions
1. Prepare the workspace
Place a clean kitchen towel or several paper towels next to a large mixing bowl. Prepare a plate lined with paper towels to drain the cooked pancakes later.
2. Grate the potatoes and onion
Using a box grater, grate the peeled potatoes into the bowl. Grate the onion directly into the potatoes. The onion juice helps prevent the potatoes from browning too quickly.
3. Remove excess moisture
Transfer the grated potatoes and onion to the towel and squeeze firmly over the sink to remove as much liquid as possible. This step is essential for achieving crispy pancakes.
4. Mix the batter
Return the squeezed potato mixture to the bowl. Add eggs, flour, salt, pepper, garlic powder, paprika, and baking powder. Mix everything well until the ingredients are evenly combined.
If the mixture feels too wet, add a little extra flour one tablespoon at a time.
5. Heat the oil
Heat enough oil in a large skillet to lightly coat the bottom. Warm over medium to medium-high heat until the oil begins to shimmer.
6. Form the pancakes
Scoop about 1/4 cup of the mixture for each pancake. Place it in the hot pan and gently flatten it with a spoon to form a small round pancake.
Avoid overcrowding the pan so the pancakes fry evenly.
7. Fry until golden
Cook each pancake for about 3–4 minutes per side, or until deep golden brown and crisp. Adjust the heat as needed to prevent burning.
Transfer cooked pancakes to the prepared paper-towel plate and lightly sprinkle with salt while still hot.
8. Repeat with remaining batter
Continue frying the rest of the mixture, adding more oil if needed. If cooking for a crowd, keep finished pancakes warm in a 200°F (95°C) oven.
9. Serve with applesauce
Place a stack of warm potato pancakes on a plate and add a generous spoonful of applesauce beside them. Top with sour cream or Greek yogurt if desired and garnish with chopped chives.
Serve immediately for the best crispy texture.
Variations and Helpful Tips
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