Russian Potato Pancakes – a delicious recipe with cold water, potatoes, eggs, all-purpose, salt, salt. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Into a large bowl half filled with cold water, coarsely shred potatoes and small onion. In a colander lined with a clean towel or cheesecloth, drain shredded potatoes and onion. Wrap potatoes and onion in towel. Squeeze towel to remove as much water as possible. In the same large bowl, beat eggs. Add the shredded potatoes and onion, flour, salt and pepper. Toss together until well mixed. In 12-inch skillet over medium heat in hot salad oil, drop mixture by scant 1/4 cupfuls into 4 mounds. With pancake turner, flatten each mound to make a 4-inch pancake. Cook until golden brown on one side. This is about 4 minutes. Turn and brown on the other side. Remove to paper towel-lined cookie sheet to drain. Keep warm. Repeat to make about 12 more pancakes, stirring mixture occasionally. Garnish with parsley sprigs or sour cream.
398
kcal
Calories
25
g
Fat
33
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: cold water, 4 large potatoes or 3 lb., peeled, 2 eggs, 1/3 c. all-purpose flour, and more.
Yes, Russian Potato Pancakes falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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