👨‍🍳 Instrucciones

1. 1

   Peel the potatoes and onion. Grate both using the fine side of a box grater. Place the grated mixture into a clean tea towel and firmly wring out as much liquid as possible. Discard the liquid (or save the starch at the bottom if desired and add back).

   💡 Consejos de Profesional: Removing excess moisture is key to achieving crispy results.
2. 2

   Transfer the squeezed potato and onion mixture to a clean bowl. Stir in the lightly beaten egg, flour, salt, and pepper. Mix until just combined – do not overmix. If the mixture seems extremely wet, add a little more flour, one tablespoon at a time.

   💡 Consejos de Profesional: The consistency should be thick enough to hold its shape when spooned.
3. 3

   In a heavy-bottomed frying pan, heat a generous layer of oil over medium heat. The oil should lightly shimmer but not smoke.

   💡 Consejos de Profesional: Steady heat helps the pancakes cook through without burning the exterior.
4. 4

   Scoop about two tablespoons of the potato mixture into the pan for each pancake. Gently flatten with the back of the spoon to shape them into rounds about 1 centimeter thick. Don't overcrowd the pan.

   💡 Consejos de Profesional: Fry in batches for best results.
5. 5

   Fry for about 3-5 minutes per side, or until golden brown and crispy. Adjust heat as needed to prevent burning.

   💡 Consejos de Profesional: A small drop of batter should sizzle immediately when the oil is ready.
6. 6

   Remove the cooked pancakes with a slotted spatula and drain them on paper towels. Repeat with the remaining batter, adding more oil to the skillet if necessary. Serve immediately while hot and crispy, with sour cream and lingonberry jam or applesauce on the side.

   💡 Consejos de Profesional: These are best enjoyed fresh off the pan.