Ingredients
Here’s what you’ll need to create these wonderful pancakes:
- 4 medium potatoes, peeled and grated
- 1 small onion, finely chopped
- 2 large eggs
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 cup chopped fresh parsley
- Vegetable oil for frying
If you’re looking to add a twist, consider substituting sweet potatoes for a sweeter profile, or adding a pinch of smoked paprika for a hint of smokiness. The beauty of cooking is in the experimentation, just like when I ventured into global cuisines, discovering new flavors and techniques along the way.
Instructions
Ready to cook? Follow these simple steps to whip up these savory pancakes:
- Start by grating the potatoes into a large bowl. If you have little helpers around, like I used to be in my grandmother’s kitchen, this is a fun task to share.
- Wrap the grated potatoes in a clean kitchen towel and squeeze out as much liquid as possible. This step ensures your pancakes will be nice and crispy.
- In the same bowl, combine the grated potatoes, chopped onion, eggs, flour, salt, black pepper, garlic powder, and parsley. Mix well until everything is evenly combined.
- Heat a generous amount of vegetable oil in a large skillet over medium-high heat. You’ll want enough oil to cover the bottom of the skillet, just like when frying tortillas.
- Scoop about 1/4 cup of the potato mixture per pancake into the hot oil. Flatten them slightly with a spatula and cook for about 3-4 minutes on each side, or until golden brown and crispy.
- Transfer the cooked pancakes to a plate lined with paper towels to drain excess oil. Repeat with the remaining potato mixture.
- Serve hot, and enjoy the delightful crunch that’s reminiscent of sunny breakfasts at home.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International