If you’re searching for that irresistible crunch paired with fluffy, savory goodness, look no further than Crispy Potato Pancakes. This beloved comfort food is all about golden edges and a soft, flavorful center that’s as satisfying for a weeknight dinner as it is for a celebratory brunch. Every bite delivers the perfect balance of earthy potatoes and a hint of onion, gently seasoned and fried to perfection. Whether you call them latkes or potato fritters, once you try this recipe, you’ll see why Crispy Potato Pancakes have been a star at family tables for generations.
Ingredients You’ll Need
The best part about Crispy Potato Pancakes? The ingredients are simple, humble, and incredibly effective. Each item plays a crucial role in building that signature crispy texture and savory, satisfying flavor. Here’s what you’ll need, and why it matters:
- Russet potatoes (2 lbs, peeled and grated): The starchy texture is key for structure and that perfect crunch.
- Small onion (1, grated): Adds aromatic depth and moisture for the perfect blend of flavors.
- Large eggs (2): Help to bind everything together for pancakes that hold their shape.
- All-purpose flour (¼ cup): Just enough to bring cohesiveness without making the pancakes dense.
- Salt (1 tsp): Enhances flavor and pulls moisture from the potatoes.
- Black pepper (½ tsp): Brings gentle heat and complexity to the mix.
- Garlic powder (½ tsp): Lends a subtle, savory note that pairs perfectly with potatoes.
- Vegetable oil (for frying): The secret to that golden, crackly exterior.
How to Make Crispy Potato Pancakes
Step 1: Prep and Squeeze
Start by peeling and grating your russet potatoes and onion. As soon as those potatoes are grated, work quickly—they can darken if left out. Place the potato and onion shreds into a clean kitchen towel, then roll it up and squeeze with all your might over the sink. Getting rid of that excess moisture is absolutely essential for achieving crispy, not soggy, potato pancakes.
Step 2: Mix It Up
Transfer the squeezed potato and onion mixture to a large mixing bowl. Add your eggs, flour, salt, black pepper, and garlic powder. Mix everything until it’s well combined. Make sure every shred of potato is coated—this will help everything stick together and deliver flavorful bites throughout.
Step 3: Heat and Test
Pour about a quarter inch of vegetable oil into a large skillet—cast iron is perfect for max crispiness, but any large skillet will do the trick. Heat it over medium-high heat until it shimmers. To test if it’s ready, drop a small bit of the mixture into the oil; if it sizzles immediately, you’re good to go.
Step 4: Fry to Perfection
Drop about a quarter cup of the potato mixture into the hot oil for each pancake. Flatten the mound gently using a spatula. Fry for 3 to 4 minutes per side, until deeply golden and irresistibly crispy. Work in batches, taking care not to overcrowd the pan, which can lower the oil temperature and make the pancakes greasy instead of crisp.
Step 5: Drain and Keep Warm
Transfer each finished Crispy Potato Pancake to a plate lined with paper towels to soak up any extra oil. If you’re cooking for a crowd, place them in a low oven—around 200°F—to keep them warm and crunchy while you finish the rest.
How to Serve Crispy Potato Pancakes
Garnishes
A classic dollop of sour cream is a must for many, but don’t stop there. Try applesauce for sweet contrast, or sprinkle with chopped chives or scallions for a fresh burst of flavor. A dusting of flaky sea salt right out of the pan takes these over the top.
Side Dishes
Serve your Crispy Potato Pancakes with a crisp green salad or roasted vegetables to make a satisfying meal. They’re also wonderful alongside smoked salmon, cucumber slices, or even a fried egg. These pancakes have a way of stealing the show, but they also play well with almost anything on your table.
Creative Ways to Present
Stack them up like a tower and top with crème fraîche and caviar for an elegant twist, or cut them into wedges and offer as an appetizer with an array of dips. You can even use them as a savory base for eggs benedict for a brunch your friends won’t forget. However you serve them, Crispy Potato Pancakes always bring a sense of fun and creativity to the plate.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have any left, let the pancakes cool completely before transferring them to an airtight container. Store them in the refrigerator for up to 3 days. Their texture holds up surprisingly well for such a crispy treat.
Freezing
Crispy Potato Pancakes are freezer-friendly! Place cooled pancakes in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag. They’ll keep for up to 2 months. This trick makes it easy to reheat just a few at a time as a quick snack or side.
Reheating
To recapture the crispiness, reheat the pancakes in a 400°F oven for about 8-10 minutes, flipping halfway through. A hot skillet works as well—just heat with a touch of oil and cook until warmed and crisp. Avoid microwaving, which makes them soft instead of crunchy.
FAQs
Can I use a different type Side Dish
Russet potatoes are the go-to for Crispy Potato Pancakes because of their high starch content, which delivers maximum crisp, but you can use Yukon Golds for a slightly creamier texture. Just be aware the results may be less crispy but still totally delicious.
Is it necessary to peel the potatoes?
Peeled potatoes give a softer, more uniform pancake, but if you prefer a rustic touch (and a little extra nutrition), you can leave the skins on—just scrub them well before grating.
Can these pancakes be made gluten free?
Absolutely! Swap the all-purpose flour for your favorite gluten free substitute, such as potato starch or a gluten free all-purpose blend. The texture will stay pretty close to classic.
What’s the best oil for frying?
Neutral oils with a high smoke point are best for frying Crispy Potato Pancakes. Vegetable oil is easy and reliable, but canola or sunflower oil work beautifully, too. Avoid olive oil, as it can burn at high heat.
Can I make the mixture ahead of time?
It’s best to mix and fry right away, since raw potatoes release water and can turn gray if they sit too long. If you need to prep partially ahead, you can grate the potatoes and keep them submersed in cold water in the fridge for a few hours; just be sure to squeeze them dry before mixing and frying.
Final Thoughts
If you’ve been craving that irresistible combination of crunch and comfort, these Crispy Potato Pancakes are your golden ticket. They’re easy enough for a casual weeknight, but impressive enough to star at any brunch gathering. Give this recipe a try, and soon you’ll have a new favorite way to celebrate the simple magic of potatoes, one crispy bite at a time!
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Crispy Potato Pancakes Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 10–12 pancakes
- Category: Side Dish
- Method: Frying
- Cuisine: Eastern European
- Diet: Vegetarian
Description
These crispy potato pancakes are a delightful twist on traditional latkes, perfect for breakfast or as a savory side dish. With a golden, crispy exterior and a tender, flavorful interior, these fried potato cakes are sure to be a hit at any meal.
Ingredients
Potato Pancakes:
- 2 lbs russet potatoes (peeled and grated)
- 1 small onion (grated)
- 2 large eggs
- ¼ cup all-purpose flour
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- vegetable oil for frying
Instructions
- Prepare the Potato Mixture: Place grated potatoes and onion in a clean kitchen towel and squeeze out excess moisture. Combine with eggs, flour, salt, pepper, and garlic powder.
- Fry the Pancakes: Heat vegetable oil in a skillet. Drop potato mixture, flatten, and fry until golden brown and crispy on both sides.
- Drain and Serve: Transfer cooked pancakes to a paper towel-lined plate. Serve warm with sour cream or applesauce.
Notes
- For extra crispiness, use a cast-iron skillet and ensure potatoes are well drained.
- Keep finished pancakes warm in a 200°F oven while frying the remaining batches.
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