Crispy Golden Potato Pancakes

Ingredients

• 4 medium potatoes, peeled and grated

• 1 large egg

• 3 tablespoons all-purpose flour

• ¼ onion, finely grated (optional)

• ½ teaspoon garlic powder

• ¾ teaspoon salt, or to taste

• ¼ teaspoon black pepper

• 1 tablespoon butter

• 2–3 tablespoons cooking oil

• 1 tablespoon fresh parsley or chives (optional)

Instructions

1. Peel and grate the potatoes. Place them in a clean kitchen towel and squeeze out as much moisture as possible.

2. In a bowl, combine the grated potatoes, egg, flour, onion, garlic powder, salt, and black pepper. Mix well.

3. Heat the cooking oil in a skillet over medium heat.

4. Scoop about ¼ cup of the potato mixture into the pan for each pancake. Flatten gently.

5. Cook for 3–5 minutes on each side until golden brown, crispy, and cooked through.

6. Transfer to a paper-towel-lined plate. Add a little butter while hot and garnish with parsley if desired.

7. Serve immediately with sour cream, yogurt dip, or ketchup.

Cooking Tips

• Squeeze out excess potato moisture for crispier pancakes.

• Avoid overcrowding the pan.

• Keep the heat at medium so the pancakes cook through without burning.

Nutrition (Estimated per serving)

• Calories: 220–280

• Carbohydrates: 30–38 g

• Protein: 5–7 g

• Fat: 8–12 g

• Fiber: 3–4 g

Nut and Allergen Information

• Nuts: No peanuts or tree nuts in the recipe as written.

• Contains: Egg and wheat/gluten.

• Dairy: Butter; replace with dairy-free butter if needed.

• For allergies, check ingredient labels and prevent cross-contact.