Name: Potato Pancakes Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Eastern European
Ingredients: 4 medium russet potatoes, peeled; 1 small onion, grated; 2 large eggs, beaten; 1/4 cup all-purpose flour; 1 teaspoon salt; 1/4 teaspoon black pepper; 1/2 teaspoon garlic powder (optional); vegetable oil for frying; sour cream and chopped chives for serving (optional)

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If you’ve never sunk your fork into a batch of hot, crispy Potato Pancakes, get ready for your world to change. This classic comfort food turns humble ingredients into something magical: golden-edged, fluffy-centered cakes packed with flavor. Whether you know them as latkes, fritters, or just the best treat on a chilly night, Potato Pancakes bring together crispy potato shreds, sweet onion, and a touch of seasoning in a way that’s impossible to resist. They’re the ultimate crowd-pleaser and just right for breakfast, brunch, or a snack you’ll crave all week.

Ingredients You’ll Need

The beauty of Potato Pancakes lies in their simplicity—you only need a handful of pantry staples, but each ingredient matters. The right potatoes bring the ideal texture, while onion and seasoning wake up the flavors, and a quick fry in oil gives that irresistible crunch.

4 medium russet potatoes, peeled: Russets are perfect for their fluffy texture and mild flavor, and they crisp up beautifully.
1 small onion, grated: Adds gentle sweetness and a savory aroma that makes these pancakes sing.
2 large eggs, beaten: These bind everything together and ensure your pancakes hold their shape.
1/4 cup all-purpose flour: Just enough for structure, but not so much that the pancakes lose their potato-forward personality.
1 teaspoon salt: Don’t skimp—salt is what amplifies every other ingredient in the mix.
1/4 teaspoon black pepper: Lends a gentle heat that cuts through the richness.
1/2 teaspoon garlic powder (optional): For those who love a subtle garlicky punch; it’s optional but delightful.
Vegetable oil for frying: Choose a neutral oil so the potato flavor shines and you get a perfect crispy crust.
Sour cream and chopped chives for serving (optional): Classic toppings that bring creaminess and freshness to each bite.

How to Make Potato Pancakes

Step 1: Grate and Prep the Potatoes

Start by grating your peeled russet potatoes—use a box grater for a coarser texture, or a food processor if you want to save time. Place the freshly grated potatoes in a clean kitchen towel, gather up the edges, and squeeze out as much moisture as possible. This step is key! Damp potatoes mean soggy pancakes, so don’t be shy—wring them out well for extra crispiness.

Step 2: Mix in the Flavors

Transfer the squeezed potatoes to a large bowl and add your grated onion. The onion not only adds lovely flavor, but its moisture helps everything blend nicely. Stir in the beaten eggs, sprinkle in the flour, salt, pepper, and garlic powder if you like it. Mix everything together until you have a slightly sticky, cohesive batter. You want it to hold together but still look like potatoes, not mashed potatoes!

Step 3: Fry Until Golden

Heat about 1/4 inch of vegetable oil in a large skillet over medium-high heat. When the oil is shimmering (test by dropping in a shred of potato—it should sizzle immediately), scoop up 1/4 cup portions of the mixture. Gently drop them into the pan and press each one slightly with the back of a spatula; this helps them cook evenly and get that signature crispy exterior. Fry for 3–4 minutes per side, or until deeply golden brown. Work in batches, and don’t crowd the pan!

Step 4: Drain and Keep Warm

As your Potato Pancakes finish frying, transfer them to a paper towel-lined plate to blot away extra oil. If making a big batch, keep them warm in a 200°F (95°C) oven while you finish the rest—this keeps them crisp without overcooking.

Step 5: Serve Up the Crispy Goodness

Serve your Potato Pancakes hot, adorned with a generous dollop of sour cream and a scatter of freshly chopped chives, if you’re feeling fancy. Eat them right away for maximum crunch and flavor!

How to Serve Potato Pancakes

Garnishes

Pile your piping-hot Potato Pancakes high and give them the finishing touch they deserve: cool sour cream, snipped chives for a mild oniony bite, or even a spoonful of applesauce for sweet-tangy contrast. If you’re a fan of bold flavors, try smoked salmon, a dash of hot sauce, or a sprinkle of flaky sea salt.

Side Dishes

They play wonderfully with a crisp green salad dressed in a zesty vinaigrette, roasted vegetables, or scrambled eggs for a brunch feast. Potato Pancakes are also a knockout side for hearty mains like roast chicken or grilled sausage.

Creative Ways to Present

For a personal twist, try making mini Potato Pancakes as bite-sized appetizers—top with crème fraîche and a sliver of smoked fish for impressive entertaining. Stack the pancakes with layers of roasted veggies for a stunning vegetarian entrée, or serve open-faced with sliced avocado and fresh herbs for a modern touch.

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra Potato Pancakes (lucky you!), let them cool to room temperature before storing. Place them in an airtight container and refrigerate for up to 3 days. They’ll lose a bit of crunch, but the flavor only deepens.

Freezing

Potato Pancakes freeze beautifully! Once completely cooled, layer them between sheets of wax paper in a freezer-safe container or ziptop bag. They’ll keep for up to 2 months—just be sure to squeeze out any excess air to avoid freezer burn.

Reheating

To bring back that just-fried crispiness, reheat Potato Pancakes in a 400°F (200°C) oven for 8–10 minutes. Skip the microwave, which makes them soggy; instead, the oven or a toaster oven keeps them golden and delicious.

FAQs

Can I use a different type Side Dish

Russets are the gold standard for Potato Pancakes because of their high starch content, which gives that perfect fluffy interior and crispy outside. However, Yukon Golds work in a pinch and offer a slightly creamier bite—just avoid waxy potatoes, which can make your pancakes gummy.

Do I have to peel the potatoes?

Peeling is recommended for the smoothest texture, but if you’re short on time or like a rustic look, you can leave the skins on. Just be sure to scrub them thoroughly before grating.

My pancakes keep falling apart. What am I doing wrong?

If your Potato Pancakes don’t hold together, it likely means there’s too much moisture left. Make sure to squeeze the grated potatoes thoroughly and measure the flour and eggs carefully. A little extra flour can help if you’re still having trouble.

How do I make these gluten-free?

Simply swap the all-purpose flour for a gluten-free blend or potato starch, and you’ll have perfectly cohesive, gluten-free Potato Pancakes with all the classic flavor and crunch.

Is it possible to bake instead of fry?

If you’d prefer to bake, preheat your oven to 425°F (220°C), brush a baking sheet with oil, and bake the pancakes for 15–20 minutes per side, flipping once. They won’t be quite as crisp as fried, but they’re still wonderfully tasty and lighter.

Final Thoughts

There’s a special kind of satisfaction in making Potato Pancakes from scratch—watching them sizzle and transform into golden perfection is its own reward. Whether you’re cooking for a holiday or just craving a cozy side dish, give this recipe a try and experience just how joyful a simple plate of Potato Pancakes can be!

Potato Pancakes Recipe

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4.8 from 24 reviews

Author: admin
Total Time: 35 minutes
Yield: 8 pancakes 1x
Diet: Vegetarian

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Description

Learn how to make delicious and crispy Potato Pancakes at home with this easy recipe. These savory pancakes are perfect as a side dish or even a light meal. Serve them warm with sour cream and chopped chives for a delightful treat.

Ingredients

Scale

Potato Pancakes:

4 medium russet potatoes, peeled
1 small onion, grated
2 large eggs, beaten
1/4 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon garlic powder (optional)
vegetable oil for frying
sour cream and chopped chives for serving (optional)

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Instructions

Prepare the Potato Mixture: Grate the peeled potatoes and squeeze out excess liquid. Combine with onion, eggs, flour, salt, pepper, and garlic powder.
Fry the Pancakes: Heat oil in a skillet, drop potato mixture, and fry until golden brown on both sides.
Drain and Serve: Transfer pancakes to a paper towel-lined plate. Serve warm with sour cream and chives.