Potato Pancakes are a beloved classic for a reason: golden brown, crispy on the outside, and tender inside, they capture everything we love about comfort food while remaining beautifully simple. Whether you’re serving them for a holiday celebration or just a cozy weeknight dinner, these savory treats bring big smiles and satisfy cravings like few others can. With just a handful of pantry staples, you’ll be amazed at how much flavor and nostalgia each bite delivers.
Ingredients You’ll Need
The beauty of Potato Pancakes lies in their straightforward, time-honored ingredients. Each one is essential, working together to create that signature crisp texture and irresistible flavor that make this dish a crowd pleaser across generations.
- Russet potatoes (2 pounds, peeled): The starchiness of russets is key for crispy edges and a soft middle.
- Small yellow onion (1): Adds a gentle sharpness and a touch of sweetness to every bite.
- Large eggs (2): These act as the perfect binder, holding everything together as the pancakes crisp up.
- All-purpose flour (1/4 cup): A little flour ensures the mixture holds its shape in the pan.
- Salt (1 teaspoon): Essential for bringing out all the rich, earthy flavors in the potatoes.
- Ground black pepper (1/2 teaspoon): Offers a subtle heat that complements the potatoes beautifully.
- Baking powder (1/2 teaspoon): Gives a tiny lift, helping the pancakes puff just a bit while they fry.
- Vegetable oil (for frying): Neutral-tasting and perfect for getting that golden, crispy finish on each pancake.
How to Make Potato Pancakes
Step 1: Grate the Potatoes and Onion
The magic begins by grating your peeled potatoes and the small yellow onion. Use a box grater if you want a bit of a workout and rustic texture, or opt for a food processor to speed things up. Make sure to mix the potatoes and onion well—this helps distribute the flavor evenly in every pancake.
Step 2: Remove Excess Moisture
This step is crucial for getting that signature crispness! Gather the grated mixture in a clean kitchen towel and squeeze, squeeze, squeeze out as much liquid as you can. The drier your shreds, the crunchier the results. Don’t be shy—get out every drop you can manage.
Step 3: Combine with Other Ingredients
Transfer the squeezed mixture to a large bowl. Add the eggs, flour, salt, ground black pepper, and baking powder. Mix until everything is well combined; you’re aiming for an even, cohesive batter that holds together without being too wet or dry.
Step 4: Heat the Oil
Pour vegetable oil into a heavy skillet to a depth of about 1/4 inch and heat over medium-high. To check if it’s ready, drop in a small bit of the potato mixture—it should sizzle immediately. A hot pan helps you get those dreamy crispy edges we all crave in Potato Pancakes.
Step 5: Fry the Pancakes
Scoop heaping tablespoons of the potato mixture into the sizzling oil, flattening each slightly with the back of your spoon. Give them plenty of space so they don’t steam. Fry for 3 to 4 minutes per side, or until each pancake is deliciously golden and crisp on the outside and cooked through inside.
Step 6: Drain and Serve
Once the pancakes are done, transfer them to a paper towel-lined plate to soak up any extra oil (you can also use a wire rack for maximum crispness). Serve warm, and get ready for compliments!
How to Serve Potato Pancakes
Garnishes
While Potato Pancakes are stellar on their own, they truly shine with classic toppings. Dollop them with cool sour cream for creamy contrast, or spoon applesauce on top for a hint of sweet-tart brilliance. Fresh chopped chives, dill, or even a sprinkle of flaky salt can make every bite pop that much more.
Side Dishes
Pairing these pancakes with the right side dishes turns them from snack to star. Think tangy cucumber salad, roasted vegetables, or even smoked salmon if you’re feeling fancy. They’re also fantastic alongside eggs for breakfast or a simple green salad for a light lunch or dinner.
Creative Ways to Present
Potato Pancakes aren’t just for piling on a plate—try stacking them with layers of smoked fish and herbed crema for an appetizer, or make mini versions for party platters. You can even serve them in a brunch spread alongside lox, capers, and other bagel toppers for a playful twist.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Potato Pancakes (lucky you!), let them cool to room temperature before storing in an airtight container. They’ll stay fresh in the refrigerator for up to three days, making them a fantastic make-ahead option for busy weeks.
Freezing
For longer storage, freeze cooked pancakes in a single layer on a baking sheet, then transfer to a zip-top bag or airtight container. This prevents them from sticking together. They’ll keep their flavor and texture in the freezer for up to two months.
Reheating
To bring back the just-fried crispiness, place the pancakes on a baking sheet and warm them in a 400°F oven for about 10 minutes, or until heated through and crispy again. Avoid the microwave if you can—it can make the pancakes a little soggy.
FAQs
Can I use a different type Side Dish
Russet potatoes are preferred due to their high starch content, which makes the pancakes extra crispy. If you use Yukon Gold or another type, they’ll still be tasty, but you might notice a slightly softer texture.
Why do my Potato Pancakes fall apart during frying?
This usually happens if the mixture is too wet, or if there aren’t enough binding ingredients. Be sure to squeeze out as much moisture as possible, and don’t skip the eggs or flour—they help everything hold together beautifully.
Can Potato Pancakes be made gluten-free?
Absolutely! Just swap in a gluten-free all-purpose flour blend in place of the regular flour. The taste and texture will be almost identical, so everyone can enjoy them.
Is it possible to bake instead of fry the pancakes?
While they won’t be quite as crispy, you can bake Potato Pancakes on a parchment-lined baking sheet at 425°F, brushing each one lightly with oil and turning halfway through. They’ll be golden and delicious with a little less mess.
What’s the best way to keep Potato Pancakes warm for a crowd?
Set your oven to 200°F and place the finished pancakes on a wire rack inside. This keeps them warm and crisp until you’re ready to serve—perfect for parties or big family dinners.
Final Thoughts
There’s something truly special about sharing a plate of homemade Potato Pancakes—every crisp bite brings comfort, joy, and maybe a touch of nostalgia. So don’t hesitate: roll up your sleeves, gather your ingredients, and treat yourself (and your favorite people) to this time-tested classic. You just might find a new favorite!
Print
Potato Pancakes Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 10–12 pancakes
- Category: Side Dish
- Method: Frying
- Cuisine: Eastern European
- Diet: Vegetarian
Description
Learn how to make delicious and crispy Potato Pancakes, a classic Eastern European dish that’s perfect as a side. These pan-fried pancakes are simple to whip up and make a delightful addition to any meal.
Ingredients
Main Ingredients:
- 2 pounds russet potatoes (peeled)
- 1 small yellow onion
- 2 large eggs
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon baking powder
- vegetable oil for frying
Instructions
- Grate the Potatoes and Onion: Grate the potatoes and onion using a box grater or food processor. Squeeze out excess moisture with a clean kitchen towel.
- Mix the Ingredients: Combine the drained mixture with eggs, flour, salt, pepper, and baking powder in a bowl.
- Fry the Pancakes: Heat oil in a skillet, drop spoonfuls of the potato mixture, flatten slightly, and fry until golden brown.
- Drain and Serve: Transfer the cooked pancakes to a paper towel-lined plate. Serve warm with sour cream or applesauce.
Notes
- For extra crispiness, let the pancakes drain briefly on a wire rack.
- You can keep them warm in a 200°F oven while frying the rest.
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