Ingredients
Scale
- 4 large russet potatoes (about 2 pounds), peeled
- 1 small onion, grated
- 2 large eggs
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon ground nutmeg (optional, but adds warmth)
- Vegetable oil or schmaltz (rendered chicken fat) for frying
If you want to make these gluten-free, you can swap the all-purpose flour for a gluten-free blend or even potato starch. For a lighter touch, feel free to use olive oil instead of vegetable oil, though frying in schmaltz is what Mama Lou swore by—it adds a depth of flavor that’s hard to beat.
Instructions
- Start by peeling the potatoes and washing them well. Using a box grater or food processor, grate the potatoes finely. I remember Mama Lou’s kitchen always filled with the rhythmic sound of grating, a simple melody tied to our family’s Sunday mornings.
- Immediately place the grated potatoes into a large bowl of cold water to prevent browning. Let them soak for about 5 minutes.
- Drain the potatoes in a fine sieve or cheesecloth, then squeeze out as much liquid as possible. This step is crucial for crispiness—Mama Lou taught me that a wet batter means soggy pancakes, and she was very serious about crisp.
- Grate the onion finely and add it to the potatoes.
- In a separate bowl, beat the eggs lightly, then mix them into the grated potato and onion mixture.
- Add the flour, salt, pepper, and nutmeg. Stir everything together until you have a consistent batter. If it feels too loose, add a bit more flour.
- Heat a generous amount of oil or schmaltz in a large skillet over medium-high heat. The oil should shimmer but not smoke.
- Drop heaping tablespoons of the mixture into the pan, flattening them gently with the back of a spoon to form thin pancakes about 3-4 inches wide.
- Cook each side for about 3-4 minutes, or until golden brown and crispy. Flip carefully to avoid splatters. I always remind myself of how Ouma would cheer me on when I perfectly flipped the first one without breaking it—it’s a small victory that feels big.
- Transfer the cooked pancakes to a paper towel-lined plate to drain excess oil. Keep them warm in a low oven while you finish the batch.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
