Crispy Potato Pancakes


  • 7-8 medium size potatoes, grated
  • 2 onions, finely chopped or grated
  • 5-6 garlic cloves, finely chopped
  • 1-2 eggs, beaten (if you have large eggs, one is enough)
  • 2 tablespoons flour
  • salt and pepper to taste
  • 1/2 cup extra virgin olive oil

Peel and mince the garlic cloves. Peel and grate the onion. Peel the potatoes. Grate them. Squeeze the excess liquid from the grated potatoes with the help of your hands. As we are not going to use that liquid, you can just take handfuls of grated potatoes and squeeze them over the kitchen sink.

In a large bowl combine the grated potatoes with onion, garlic flour and beaten eggs. Add salt and pepper. Stir very well.

Heat the olive oil in a large non-stick pan. Form the potato mix into balls, then flatten them as much as you can, making sure they don’t fall apart. Cook the potato pancakes for about 5 minutes on each side. If they turn brown too quickly, lower the heat. When pancakes are cooked, remove them from the pan and drain them on paper towels.

Potato pancakes are best hot. If you prepare them in more than one-two batches, put the cooked ones in the warm oven until you’re done.

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