Eastern European-inspired · potato pancakes
Crispy Potato Pancakes with Sour Cream
Grated potatoes and onion fry into one large crisp pancake served with sour cream and a green salad.
Total time30 min
Hands-on25 min
Cleanupmedium
Serves4
Cook
Make dinner
- 01
Wrap potatoes and onion in a clean towel and squeeze out as much liquid as possible.
- 02
Mix with eggs, flour, 1 teaspoon salt, and black pepper.
- 03
Heat oil in a large skillet. Spread the potato mixture into four pancakes and fry until deeply golden, 4 to 5 minutes per side.
- 04
Drain briefly and serve with sour cream and dressed greens.
Make it work
Useful swaps
- Use gluten-free flour if needed.
- Unsweetened dairy-free yogurt can replace sour cream.
Why this is a good weeknight call
It keeps the cleanup to one main pan. The ingredient list stays focused, and the recipe has a clear stopping point instead of extra optional projects.
