Potato Pancakes Recipe
There’s something truly magical about a plate of crispy, golden Potato Pancakes. With a beautifully crunchy exterior and a soft, savory potato center, these pancakes have roots in Eastern European kitchens but have warmed their way into hearts and homes everywhere. Whether you’re serving them for a cozy family breakfast, a festive holiday spread, or as the ultimate comfort-food side dish, Potato Pancakes are the kind of recipe that brings people together, sparking conversations, laughter, and fond memories—one delicious bite at a time.
Ingredients You’ll Need
With just a handful of humble ingredients, these Potato Pancakes transform simple staples into a mouthwatering masterpiece. Each component has a special role, from building texture to boosting savory flavor, so gather these up and let’s make every bite count!
- Russet potatoes (2 cups, grated): The starchy superstar—russets create that irresistibly crisp outside and creamy interior every perfect Potato Pancake needs.
- Grated onion (1/4 cup): Just a hint brings a lovely aromatic sharpness and depth of flavor that balances the potato beautifully.
- Large egg (1): This is your pancake’s glue—helping bind the mixture and holding the texture just right as it fries to a golden finish.
- All-purpose flour (2 tablespoons): Adds just enough structure so the pancakes hold together while remaining tender inside.
- Salt (1/2 teaspoon): Essential for that classic savory punch—don’t be tempted to skip or skimp!
- Black pepper (1/4 teaspoon): Gives the perfect pop of background heat and roundness to the flavor profile.
- Vegetable oil (for frying): A neutral oil is best for even frying, giving your Potato Pancakes that beloved, crunchy crust.
- Sour cream or applesauce (for serving, optional): These classic toppings add either creamy richness or a touch of sweetness—both are timeless favorites.
How to Make Potato Pancakes
Step 1: Prep and Drain the Potatoes and Onion
Start by peeling your russet potatoes and giving them a good rinse. Grate the potatoes and the onion using the coarse side of a box grater or a food processor. This duo forms the soul of your pancakes. Once grated, pile them into a clean kitchen towel, wrap them up, and squeeze out as much liquid as you can—getting them as dry as possible means extra crispiness later, so don’t hold back!
Step 2: Build the Potato Pancake Mixture
Scrape the drained potato and onion mixture into a large bowl. Add the egg, flour, salt, and black pepper. Stir it all together until the mixture is combined and evenly coated. You don’t want any pockets of dry flour or streaks of raw egg—just a homogenous, rustic mixture ready for frying.
Step 3: Heat the Oil
Pour vegetable oil into a large skillet to a depth of about 1/4 inch. Place it over medium heat and let it warm up until it sizzles gently when a shred of potato is dropped in. This temperature is key—you want a nice, even browning without burning, so keep an eye on things!
Step 4: Fry the Potato Pancakes
Working in batches (to avoid crowding the pan), scoop about 2 tablespoons of the potato mixture and flatten it slightly in the pan—think of them as mini potato parcels. Fry 3 to 4 at a time for about 3 to 4 minutes per side, flipping when the edges turn deeply golden brown and crispy. Let each finished Potato Pancake rest on a paper towel-lined plate to absorb any excess oil. Repeat with the remaining mixture, adjusting the heat if needed to avoid burning.
Step 5: Keep Warm, Serve, and Enjoy
If you’re making these for a crowd or want to fry all your pancakes before serving, keep finished pancakes warm on a baking sheet in a 200°F (95°C) oven. Once the last batch is ready, serve right away with dollops of sour cream, applesauce, or both. No one will want to wait!
How to Serve Potato Pancakes
Garnishes
Classic Potato Pancakes absolutely shine with a few vibrant garnishes. A spoonful of cool sour cream adds luscious creaminess, while applesauce gives a sweet-tart counterpoint to the crispy, savory pancakes. For an extra pop of color and flavor, sprinkle on fresh chopped chives or parsley—they brighten up every bite!
Side Dishes
Let these iconic pancakes take center stage with cozy accompaniments like scrambled eggs, smoked salmon, or a refreshing cucumber salad. For a heartier meal, serve Potato Pancakes alongside roasted meats or sautéed greens. They’re the perfect canvas for a whole brunch or comfort-food feast!
Creative Ways to Present
Take your Potato Pancakes up a notch by turning them into mini sliders topped with lox and dill, stacking them with layers of cream cheese and cucumber, or serving bite-sized versions with caviar for a show-stopping appetizer. However you plate them, crispy edges and playful toppings are guaranteed to delight your guests.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have extra pancakes, let them cool completely before transferring to an airtight container. Arrange sheets of parchment or wax paper between layers to prevent sticking, and store in the fridge for up to three days—they reheat beautifully!
Freezing
Potato Pancakes are freezer-friendly! Lay cooled pancakes in a single layer on a baking sheet and freeze until solid, then transfer to a freezer-safe bag or container. They’ll keep their flavor and texture for up to 2 months, giving you a stash of homemade comfort food ready whenever you need it.
Reheating
For best results, reheat Potato Pancakes in a 375°F (190°C) oven or in a hot skillet for a few minutes on each side—this revives their delicious crunch. Avoid the microwave if you can, as it tends to soften them, and you want every bite as crisp as the first.
FAQs
Can I use other types of potatoes for Potato Pancakes?
Russet potatoes are ideal for crispy, cohesive pancakes, but you can experiment with Yukon Golds for a slightly creamier inside. Waxy varieties, like red potatoes, may not crisp up as well but can still be tasty if that’s what you have.
How do I keep my Potato Pancakes from getting soggy?
The secret is squeezing out as much moisture as possible from the grated potatoes and onion. Frying them in hot (but not smoking) oil ensures they get crisp. Drain well on paper towels and serve immediately for the crunchiest results!
Can I add any other ingredients for more flavor?
Absolutely! Feel free to fold in finely chopped herbs like parsley, dill, or chives, or even a pinch of garlic powder. For a cheesy twist, a handful of grated parmesan or cheddar can make these pancakes even more irresistible.
Are Potato Pancakes gluten-free?
Traditionally, a little flour is used for binding, but you can substitute with gluten-free flour or even potato starch. Check all your ingredient labels to make sure everything fits your dietary needs.
Can I make the Potato Pancake mixture ahead of time?
It’s best to fry the pancakes soon after mixing to keep the potatoes from darkening and releasing too much liquid. If you want to prep ahead, try grating potatoes and onion up to two hours in advance and keeping them covered and refrigerated in water. Drain and dry thoroughly before mixing and frying.
Final Thoughts
Whether you grew up with them or are making them for the first time, Potato Pancakes are pure comfort and joy on a plate. Give this classic a try—you’ll be amazed at how something so simple can taste so extraordinary. Happy frying and enjoy every crispy, golden bite!
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Potato Pancakes Recipe
- Total Time: 35 minutes
- Yield: 4 servings (about 12 pancakes) 1x
- Diet: Vegetarian
Description
These crispy and flavorful potato pancakes, also known as latkes, are a classic Eastern European dish perfect for any occasion. Serve them warm with a dollop of sour cream or applesauce for a delightful treat.
Ingredients
Ingredients:
- 2 cups grated russet potatoes (peeled)
- 1/4 cup grated onion
- 1 large egg
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- vegetable oil for frying
- sour cream or applesauce for serving (optional)
Instructions
- Grate the potatoes and onion: Using a box grater or food processor, grate the potatoes and onion. Squeeze out excess liquid using a clean kitchen towel.
- Mix ingredients: In a large bowl, combine grated potatoes, onion, egg, flour, salt, and pepper. Mix until well combined.
- Fry the pancakes: Heat oil in a skillet, scoop potato mixture, flatten in the pan, and fry until golden brown and crispy on both sides.
- Serve: Drain on paper towels and serve warm with sour cream or applesauce.
Notes
- To keep pancakes warm, place them in a 200°F (95°C) oven while frying batches.
- Enhance the flavor with chopped herbs like parsley or chives.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Frying
- Cuisine: Eastern European
Nutrition
- Serving Size: 3 pancakes
- Calories: 210
- Sugar: 1g
- Sodium: 310mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
