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golden crispy potato pancakes in a wide horizontal shot, stacked with a dollop of sour cream and chives on top, on a white plate over a wooden table, warm natural light, shallow depth of field, landscape orientation

Potato Pancakes with Sour Cream

Shredded potato pancakes that are fried to a crisp and served with chilled sour cream.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 4 large russet potatoes peeled and grated
  • 1 small onion grated
  • 2 large eggs
  • 1/3 cup flour
  • 1 tsp salt
  • 1/4 cup oil for frying
  • 1/2 cup sour cream for serving

Method
 

  1. Squeeze the grated potatoes and onion in a towel to remove as much liquid as possible.
  2. Mix the potatoes and onion with the eggs, flour, and salt.
  3. Heat the oil in a skillet over medium-high heat.
  4. Drop spoonfuls of the mixture into the oil and flatten into pancakes.
  5. Fry 3 to 4 minutes per side until golden and crisp.
  6. Drain on paper towels and serve with sour cream.

Notes

Getting the potatoes really dry is the trick to extra-crispy pancakes.