From the EFK recipe collection
- Yield
- About 10–12 pancakes / 4 servings
Let’s get cooking
Ingredients
Tap an ingredient to check it off while you cook.
Directions
- 1. Grate the potatoes and onion. Transfer to a clean towel and squeeze very firmly to remove as much liquid as possible.
- 2. Put the potato mixture in a bowl and stir in the eggs, flour, salt and pepper just until evenly combined.
- 3. Heat about 1/4 inch of oil in a large skillet over medium-high heat. When shimmering, scoop about 1/4 cup mixture per pancake and flatten to roughly 1/3 inch thick.
- 4. Fry in batches until deeply golden and crisp, about 3–4 minutes per side. Keep the oil hot but not smoking.
- 5. Drain briefly on a rack or paper towels and serve hot. Stir the mixture between batches so the seasoning stays even.
Equipment
Wüsthof IKON Chef’s Knife; Asahi Hi-Soft cutting board; box grater or food processor; mixing bowl; clean kitchen towel; de Buyer 12.5-inch carbon-steel skillet or other large heavy skillet; spatula; cooling rack or paper towels
Food safety & storage
Use caution with hot frying oil. Keep raw egg mixture refrigerated if holding before cooking; cook pancakes until hot throughout and crisp on both sides.
View this recipe on the original EFK website ↗