Classic Potato Pancakes

Experience the vibrant flavors of these Pesto Zucchini Noodles, where zesty herbs and wholesome ingredients come together in a delightful dance on your palate.


  • 2 ½ pounds Russet potatoes, or any starchy potato, peeled and grated very finely
  • 1 yellow onion, grated very fine
  • 2 large eggs
  • 1 tsp salt
  • ¼ cup all-purpose flour
  • Oil for frying

How To Make Classic Potato Pancakes:

  1. After grating the potatoes, using a towel, thoroughly wring out all the liquid from the potatoes.
  2. Place the drained potatoes into a large bowl with the grated onion, salt, eggs, and flour.
  3. Mix it thoroughly with your hands; you want it to be somewhat tacky. Add a little more flour if it is too sticky.

Cooking Instructions:

  1. Heat 3 tbsp oil in a skillet.
  2. Place ⅓ to ½ a cup of the mixture into the hot skillet.
  3. Fry for three to five minutes on each side, until they are golden.
  4. Briefly drain on paper towels.

Serving Suggestions: Serve immediately, while hot, with applesauce and a sprinkle of powdered sugar, sour cream, or even yogurt. These could also be served with meat and a gravy, using these as a side dish.