Potato Pancakes Recipe

Potato pancakes are a classic comfort food that’s crispy on the outside and tender on the inside. Perfect as a side dish, appetizer, or even a main course, they’re made with simple ingredients and are incredibly versatile. Serve them with sour cream, applesauce, or your favorite toppings for a satisfying treat that never goes out of style.

Potato Pancakes Recipe

Necessary Kitchen Equipment

• Grater or food processor (for shredding potatoes)
• Large mixing bowl
• Cheesecloth or clean kitchen towel (for squeezing out liquid)
• Large skillet
• Spatula
• Measuring cups and spoons

Ingredients

• 4 medium 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 (optional)
• Vegetable oil (for frying)

Step-by-Step Instructions

Prepare the Potatoes:

1. Grate the potatoes using a box grater or food processor. Place the grated potatoes in a cheesecloth or clean kitchen towel and squeeze out as much moisture as possible.
2. Grate the onion and mix it with the potatoes in a large bowl.

Make the Batter:

1. Add the eggs, flour, salt, pepper, and garlic powder (if using) to the potato mixture. Mix well until combined.

Fry the Pancakes:

1. Heat about ¼ inch of vegetable oil in a large skillet over medium-high heat.
2. Scoop about ¼ cup of the potato mixture and flatten it into a pancake shape. Carefully place it in the hot oil.
3. Fry for 2–3 minutes per side, or until golden brown and crispy. Remove and place on a paper towel-lined plate to drain excess oil. Repeat with the remaining batter.

Serve:

1. Serve the potato pancakes hot with your choice of sour cream, applesauce, or other desired toppings.

Recipe Tips

• Keep Warm: To keep the pancakes warm while frying, place them on a baking sheet in a 200°F (90°C) oven.
• Cheese Option: Add shredded cheese (like Parmesan or cheddar) to the batter for extra flavor.
• Herbs: Mix in fresh herbs like parsley or chives for added freshness.

What to Serve with Potato Pancakes

Serve them as a side dish with roasted meats, grilled sausages, or a fresh salad. They also make a great snack or breakfast option with eggs and bacon.

Frequently Asked Questions

1. Can I make these ahead of time?
Yes, you can make the batter ahead and refrigerate it for up to 4 hours. Fry the pancakes just before serving for the best texture.

2. Can I freeze potato pancakes?
Yes, cooked pancakes can be frozen in an airtight container for up to 2 months. Reheat in the oven or air fryer to restore their crispiness.

3. How do I prevent them from turning gray?
To avoid discoloration, work quickly when grating the potatoes, and soak them in cold water before squeezing out the liquid.

Potato pancakes are a timeless dish that’s as easy to make as they are delicious. Enjoy them hot and fresh for the ultimate crispy bite!

Potato pancakes

Potato pancakes are a classic comfort food that’s crispy on the outside and tender on the inside. Perfect as a side dish, appetizer, or even a main course, they’re made with simple ingredients and are incredibly versatile. Serve them with sour cream, applesauce, or your favorite toppings for a satisfying treat that never goes out of style.

Print Recipe Pin Recipe

Equipment

• Grater or food processor (for shredding potatoes)
• Large mixing bowl
• Cheesecloth or clean kitchen towel (for squeezing out liquid)
• Large skillet
• Spatula
• Measuring cups and spoons

Ingredients

  

• 4 medium 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 optional
• Vegetable oil for frying

Instructions

 

• Prepare the Potatoes:
• Grate the potatoes using a box grater or food processor. Place the grated potatoes in a cheesecloth or clean kitchen towel and squeeze out as much moisture as possible.
• Grate the onion and mix it with the potatoes in a large bowl.
• Make the Batter:
• Add the eggs, flour, salt, pepper, and garlic powder (if using) to the potato mixture. Mix well until combined.
• Fry the Pancakes:
• Heat about ¼ inch of vegetable oil in a large skillet over medium-high heat.
• Scoop about ¼ cup of the potato mixture and flatten it into a pancake shape. Carefully place it in the hot oil.
• Fry for 2–3 minutes per side, or until golden brown and crispy. Remove and place on a paper towel-lined plate to drain excess oil. Repeat with the remaining batter.
• Serve:
• Serve the potato pancakes hot with your choice of sour cream, applesauce, or other desired toppings.

Notes

Keep Warm: To keep the pancakes warm while frying, place them on a baking sheet in a 200°F (90°C) oven.
Cheese Option: Add shredded cheese (like Parmesan or cheddar) to the batter for extra flavor.
Herbs: Mix in fresh herbs like parsley or chives for added freshness.