Potato Pancakes
Golden, crisp-edged potato pancakes with a tender, savory center. Grated potato and onion come together in a simple batter, pan-fried until irresistibly crunchy. A beloved comfort food that works just as well for a cozy breakfast as it does a festive holiday table.
For 4 servings
- prep
Grate the potatoes and onion.
1.Grate peeled potatoes using the large holes of a box grater.2.Grate the onion the same way into the same bowl.3.Transfer the grated mixture to a clean kitchen towel. - prep
Squeeze out all the liquid.
Gather the towel around the potato-onion mixture and twist it tightly over a sink. Squeeze as hard as you can to remove as much moisture as possible. This is the secret to truly crispy pancakes.
TIPDon't skip the squeeze — even a little extra water will make the pancakes steam instead of fry. - mix
Mix the batter.
1.Return the squeezed potato and onion to a large mixing bowl.2.Add beaten eggs, all-purpose flour, salt, and black pepper.3.Stir until everything is evenly combined. - fry · ~7 min
Fry the potato pancakes.
1.Heat 2 tablespoons oil in a large skillet over medium-high heat until shimmering.2.Drop about ¼ cup of batter per pancake into the hot oil, flattening slightly with a spatula.3.Fry for 3 to 4 minutes on the first side until deeply golden brown and crisp.4.Flip carefully and fry another 3 minutes on the second side.TIPKeep the heat at medium-high — too low and the pancakes will soak up oil; too high and the outside burns before the center cooks. - fry
Drain and repeat.
Transfer cooked pancakes to a paper towel-lined plate to drain. Add remaining oil as needed and fry the remaining batter in batches. Serve immediately while hot and crispy.
- serve
Serve hot with sour cream and applesauce on the side.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Grate potatoes and onion just before mixing to prevent oxidation and off-flavors.
- 2Squeeze the grated mixture in a kitchen towel over the sink — the drier the mix, the crispier the pancake.
- 3Use a cast-iron or heavy-bottomed skillet for even heat distribution and better browning.
- 4Do not overcrowd the pan; fry in batches so the oil temperature stays high and each pancake crisps up.
- 5Keep finished pancakes on a wire rack in a warm oven to stay crisp while you cook the rest.
- 6Serve immediately — potato pancakes lose their crunch within minutes as they cool.
- 7For make-ahead: freeze cooked pancakes in a single layer, then reheat in a 400°F oven directly on the rack.
Adapt it for your goals.
Gluten-Free
Replace the all-purpose flour with an equal amount of cornstarch or rice flour for a gluten-free version that fries up just as crispy.
Herb & GarlicHerb & Garlic
Add 2 minced garlic cloves and 2 tablespoons of chopped fresh dill or chives to the batter for a fragrant, savory twist.
VeganVegan
Substitute the eggs with 2 tablespoons of ground flaxseed mixed with 6 tablespoons of water (let sit for 5 minutes) to bind the batter without dairy or eggs.
Why this is on our healthy list.
Natural Source of Potassium
Potatoes are a rich source of potassium, an essential mineral that supports healthy blood pressure and muscle function.
Contains Vitamin C
Potatoes contribute vitamin C, which plays a role in immune health and collagen production.
Provides Fiber from Onions
Onions add a small amount of dietary fiber, promoting digestive health and contributing to feelings of fullness.
Frequently asked questions
Sogginess is almost always due to residual moisture in the grated potatoes. Make sure to squeeze the mixture as dry as possible using a kitchen towel before adding the other ingredients.
