Simplest Ever Potato Pancakes

Let's Cook

1. Step 1.

   Hand-grate the unpeeled potatoes using the large holes of a box grater. A hand grater produces thinner, crisper shreds than a food processor.

2. Step 2.

   Place the grated potatoes in a clean dish towel and wring out as much liquid as possible over the sink. Squeeze firmly and repeat to ensure the potatoes are very dry.

3. Step 3.

   Transfer the wrung-out potatoes to a mixing bowl. Add the egg and a scant handful of flour, then mix until well combined.

4. Step 4.

   Form the mixture into small pancakes, using about 1 tablespoon of mixture per pancake.

5. Step 5.

   Heat about 1/4 inch of vegetable or peanut oil in a large frying pan over medium-high heat. Test the oil by dropping in a bit of potato; it should sizzle immediately.

6. Step 6.

   Carefully ladle the pancakes into the hot oil without crowding the pan. Flatten each pancake gently with a spatula. Cook until golden brown and crisp on the bottom, about 3–4 minutes, then flip and cook the other side until golden brown and crisp, about 2–3 minutes more.

7. Step 7.

   Transfer the cooked pancakes to a paper towel-lined plate to drain. If not serving immediately, place them on a wire rack set over a baking sheet in a 200°F oven to keep warm and crisp.

8. Step 8.

   Repeat with the remaining potato mixture, adding more oil to the pan as needed. Cook all pancakes without stopping, as grated potatoes will discolor if left to stand.

9. Step 9.

   Serve the potato pancakes hot, sprinkled with salt. Offer applesauce or sour cream on the side if desired.