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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Grate the potatoes and onion.
Squeeze out as much liquid as possible.
Mix with egg, flour, salt, and pepper.
Heat oil in a pan until shimmering.
Spoon the mixture into the pan and flatten into small pancakes.
Cook for 3–4 minutes on each side until golden and crispy.
Serve hot with yoghurt, chutney, or your favourite dip.
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Ensure to squeeze out as much liquid as possible from the potatoes and onion to achieve crispier pancakes.
Can I use sweet potatoes instead of regular potatoes?
Yes, sweet potatoes can be used, but the flavor and texture will be different.
What can I use instead of flour?
You can use cornstarch or potato starch as a gluten-free alternative.
How do I prevent the pancakes from sticking to the pan?
Make sure the oil is hot before adding the pancake mixture to the pan.
Can I make these pancakes in advance?
Yes, you can make them ahead and reheat in the oven to retain their crispiness.
What dips go well with these pancakes?
Yoghurt, chutney, or sour cream are great options to serve with these pancakes.
Chefspalette is a culinary artist known for her innovative fusion recipes that merge traditional flavors with modern twists. Writing for Chefadora involves exploring diverse cuisines, combining unexpected ingredients, and creating recipes that bring a fresh perspective to classic dishes. With a focus on sustainability, creativity, and flavor, Chefadora inspires readers to experiment in the kitchen and discover the joy of cooking with a sense of adventure.
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