Ingredients
- 1 lb russet potatoes
- 1 small yellow onion
- Pinch of salt plus more for seasoning
- Pinch of black pepper for savory pancakes
- 3 tbsp all-purpose flour
- 1 large egg
- Vegetable oil for frying
Instructions
- Wash and peel the potatoes. Grate them into a bowl using the large grating side of a box grater. Grate the onion into the same bowl.
- If there is excess liquid pooling in the potato mixture, drain off as much as possible.
- Add the salt, pepper (if making savory pancakes), flour and egg to the potato-onion mixture. Use your hands to thoroughly mix everything together into a thick batter.
Heat 1-2 tbsp vegetable oil over medium heat in a large skillet. For each pancake, scoop about 2 tbsp of the potato batter into the hot oil, flattening slightly with the back of a spoon or spatula. - Air fryer the pancakes for 3-4 minutes per side at 300F/160C until deeply golden brown and crispy on both sides. Transfer to a paper towel-lined plate.
- Once all the pancakes are cooked, reheat them one more time for 30-60 seconds per side for extra crunch.
- Serve the potato pancakes immediately while hot and crispy. Top with applesauce, brown sugar, sour cream, yogurt sauce or any other desired toppings.
Amount Per Serving
Calories:Â kcal
Serving:Â servings, Carbohydrates: 21.5 g, Protein: 22.5 g, Fat: 3.5 g, Saturated Fat: 1 g, Cholesterol: 69 mg, Sodium: 426.5 mg, Fiber: 1.5 g, Sugar: 1.5 g
