- Prepare the Potatoes and Spring Onions:
- Grate the potatoes using a box grater or a food processor. Place the grated potatoes in a clean kitchen towel or cheesecloth and squeeze out excess moisture. Transfer to a mixing bowl.
- Chop the spring onions (green onions) finely.
- Mix the Batter:
- To the grated potatoes, add the chopped spring onions, flour, beaten egg, salt, and black pepper. Mix everything together until well combined. The flour and egg help bind the mixture together.
- Cook the Pancakes:
- Heat a non-stick skillet or frying pan over medium-high heat. Add enough vegetable oil to coat the bottom of the pan.
- Spoon about 1/4 cup of the potato mixture into the skillet for each pancake. Flatten the mixture slightly with the back of a spoon or spatula to form pancakes about 1/2 inch thick.
- Cook the pancakes for about 3-4 minutes on each side, or until golden brown and crispy. Flip carefully to avoid breaking the pancakes. Press down gently with a spatula to ensure even cooking.
- Serve:
- Transfer the cooked potato and spring onion pancakes to a plate lined with paper towels to absorb any excess oil.
- Serve the pancakes hot, optionally with a dollop of sour cream, applesauce, or your favorite dipping sauce.
Tips:
- Variations: You can add additional seasonings like garlic powder, paprika, or chopped fresh herbs to customize the flavor.
- Make-Ahead: These pancakes are best served fresh and crispy. If you need to make them ahead of time, you can reheat them in a toaster oven or oven to regain their crispiness.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a toaster oven or oven for best results.
These potato and spring onion pancakes are simple to make and packed with flavor. They make a wonderful appetizer, side dish, or light meal option. Enjoy the crispy texture and savory taste of these pancakes!