If you have a soft spot for crispy, golden delights that warm the heart and please the palate, then this Potato Pancakes Recipe is going to become your new obsession. Combining the humble russet potato with the subtle sweetness of onion and a perfect blend of seasoning, these pancakes fry up into crunchy edges with tender, melt-in-your-mouth centers. Whether served for breakfast, as a comforting side dish, or a casual snack, this Potato Pancakes Recipe brings traditional Eastern European flavors into your kitchen with minimal fuss and maximum joy.
Ingredients You’ll Need
All you need to create this magic are a handful of simple ingredients, each playing a vital role in the flavor, texture, and golden color of these pancakes. The beauty lies in their simplicity and the harmony they create together.
- 4 medium russet potatoes, peeled and grated: These starchy potatoes provide the ideal texture for creating that crisp exterior and soft inside.
- 1 small yellow onion, grated: Adds a gentle sweetness and savory depth that balances the potatoes perfectly.
- 2 large eggs: Bind the mixture together for that satisfying pancake structure.
- ¼ cup all-purpose flour: Helps hold everything in place and adds a bit of body to the batter.
- 1 tsp salt: Enhances all the flavors in the dish to make every bite pop.
- ½ tsp black pepper: Adds a subtle kick that wakes up the palate.
- ¼ tsp garlic powder (optional): A hint of garlic gives an aromatic, savory note for those who want a little extra flavor.
- Vegetable oil for frying: Essential for achieving that golden, crispy finish we all crave.
- Sour cream or applesauce for serving: Classic accompaniments that add creaminess or sweetness, making every bite even more delightful.
How to Make Potato Pancakes Recipe
Step 1: Prep and Drain the Potatoes and Onion
Start by peeling and grating your potatoes and yellow onion, then transfer them onto a clean kitchen towel. The key here is to squeeze out as much moisture as you can because watery potatoes will prevent your pancakes from becoming crispy. This step sets the stage for perfectly textured pancakes.
Step 2: Mix the Ingredients
Once the moisture is wrung out, place the potato and onion shreds into a large bowl. Crack in the eggs, sprinkle the flour, salt, black pepper, and garlic powder if you’re using it. Gently combine the mixture until all ingredients are thoroughly incorporated. You should have a cohesive, slightly sticky batter ready to transform into crispy pancakes.
Step 3: Heat the Oil
Pour about a quarter-inch of vegetable oil into a large skillet and heat it over medium heat. The oil needs to be hot enough to sizzle the batter immediately, which will give you that coveted golden crust, but not so hot that it burns the pancakes before cooking through.
Step 4: Fry the Potato Pancakes
Drop roughly a ¼ cup scoop of the potato mixture into the skillet for each pancake. Use the back of your spoon or spatula to flatten them slightly into rounds. Let them fry without moving for 3 to 4 minutes until the bottoms develop a crispy, golden-brown color. Flip gently and cook the other side for an equal amount of time. Remove each pancake and place it on paper towels to drain excess oil.
Step 5: Repeat and Keep Warm
Continue frying the rest of the batter, adding more oil if needed. To keep your pancakes warm and crispy until serving, place them on a wire rack over a baking sheet inside a low oven around 200°F. This trick keeps them from getting soggy and makes timing easier if you’re serving a crowd.
How to Serve Potato Pancakes Recipe
Garnishes
Simple garnishes can make your Potato Pancakes Recipe shine even brighter. A dollop of rich sour cream adds a tangy creaminess that complements the crispy potatoes beautifully. Alternatively, a spoonful of sweet applesauce offers a delightful contrast and a touch of traditional charm.
Side Dishes
Pair these pancakes with a fresh green salad for a refreshing balance, or add a hearty serving of sautéed mushrooms for an earthy touch. They also work wonderfully alongside smoked salmon or a comforting bowl of borscht if you want to celebrate their Eastern European roots.
Creative Ways to Present
Want to take your Potato Pancakes Recipe up a notch? Consider stacking a few pancakes, layering with cream cheese and smoked salmon for a delicious appetizer. Or serve mini versions topped with caviar or crème fraîche for an elegant appetizer at your next gathering. The versatility of this recipe means the presentation options are endless.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store them in an airtight container in the refrigerator for up to 2 days. To maintain their crispiness, separate layers with parchment or wax paper so they don’t stick together.
Freezing
Potato pancakes freeze beautifully. Place cooled pancakes in a single layer on a baking sheet and freeze until firm. Then transfer them to a resealable freezer bag for up to 1 month. This way, you’ll have a convenient snack or side dish ready whenever the craving hits.
Reheating
To reheat, avoid the microwave if you want to keep that crispy exterior. Instead, pop the pancakes into a preheated oven at 375°F for about 10 minutes or re-fry them in a hot skillet for a couple of minutes per side. Either method revitalizes their crunch and warmth perfectly.
FAQs
Can I use a different type of potato for the Potato Pancakes Recipe?
While russet potatoes are ideal due to their high starch content which leads to crispiness, you can experiment with Yukon Gold potatoes for a creamier texture. Just remember the moisture content may vary, so be sure to squeeze out any excess water.
Why is it important to remove moisture from the potatoes and onions?
Excess liquid prevents the pancakes from crisping up properly and can make the batter too loose. Removing moisture helps achieve those crunchy edges and a nice golden color that make potato pancakes irresistible.
Can I make these pancakes gluten-free?
Absolutely! Simply substitute the all-purpose flour with a gluten-free flour blend or potato starch. The texture might vary slightly, but the flavor and crispiness will still be fantastic.
What’s the best oil for frying potato pancakes?
Vegetable oil is a great choice because it has a neutral flavor and a high smoke point, which helps get that perfect golden crust. You can also use canola or sunflower oil with similar results.
Is garlic powder necessary in this Potato Pancakes Recipe?
Garlic powder is optional but highly recommended if you want to add a subtle depth of flavor. If you prefer, you can also experiment with fresh minced garlic or omit it altogether to keep the taste more traditional and simple.
Final Thoughts
Trust me, once you make this Potato Pancakes Recipe, it will quickly become a beloved staple in your kitchen. Its comforting crunch, effortless preparation, and nostalgic flavors are a winning combination. So gather your ingredients, roll up your sleeves, and get ready to enjoy a dish that feels like a warm hug in every bite.
Print
Potato Pancakes Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 10 pancakes
- Category: Side Dish
- Method: Frying
- Cuisine: Eastern European
- Diet: Vegetarian
Description
This Potato Pancakes recipe delivers crispy, golden brown latkes made from grated russet potatoes and onions, mixed with eggs and flour, then fried to perfection. Served with sour cream or applesauce, these savory pancakes make a classic Eastern European side dish that’s easy to prepare and deliciously comforting.
Ingredients
Main Ingredients
- 4 medium russet potatoes, peeled and grated
- 1 small yellow onion, grated
- 2 large eggs
- ¼ cup all-purpose flour
- 1 tsp salt
- ½ tsp black pepper
- ¼ tsp garlic powder (optional)
- Vegetable oil for frying
- Sour cream or applesauce for serving
Instructions
- Prepare the potatoes and onion: Place the grated potatoes and grated onion into a clean kitchen towel and squeeze out as much moisture as possible to ensure crispy pancakes.
- Mix the batter: Transfer the dried potatoes and onion to a large bowl. Add the eggs, flour, salt, black pepper, and optional garlic powder, then mix thoroughly to combine all ingredients evenly.
- Heat the oil: Pour about ¼ inch of vegetable oil into a large skillet and heat over medium heat until hot, ready for frying the pancakes.
- Form and fry pancakes: Drop about ¼ cup of the potato mixture into the hot oil. Flatten slightly with a spatula to form a pancake shape. Fry each side for 3 to 4 minutes or until golden brown and crispy.
- Drain the pancakes: Remove the fried pancakes and place them on paper towels to drain excess oil. Repeat the process with the remaining batter, adding more oil to the pan as needed.
- Serve: Serve the warm potato pancakes with sour cream or applesauce on the side for a traditional accompaniment.
Notes
- To keep pancakes crispy while finishing cooking all batches, place cooked pancakes on a wire rack set over a baking sheet in a 200°F oven.
- For extra crunch and texture, add a tablespoon of cornmeal to the potato batter.
