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Crispy on the outside, tender on the inside, these classic potato pancakes are a comforting treat. Made with grated potatoes and onion, they're perfect served with a dollop of sour cream or sweet applesauce.
For 4 servings
Grate and Squeeze Potatoes & Onion
Form the Pancake Batter
Shallow-Fry the Pancakes
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Crispy on the outside, tender on the inside, these classic potato pancakes are a comforting treat. Made with grated potatoes and onion, they're perfect served with a dollop of sour cream or sweet applesauce.
This german_american recipe takes 40 minutes to prepare and yields 4 servings. At 345.49 calories per serving with 11.77g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or side or snack.
Drain and Serve
Add 2 tablespoons of finely chopped fresh chives, parsley, or dill to the batter for a fresh, herby flavor.
Incorporate 1/2 teaspoon of garlic powder and a pinch of nutmeg or cayenne pepper into the batter for extra warmth and flavor.
Substitute the all-purpose flour with matzo meal (for a traditional Jewish latke style) or a 1-to-1 gluten-free flour blend.
Replace half of the potatoes with grated parsnips, carrots, or celery root for a more complex flavor profile.
Potatoes are rich in complex carbohydrates, which are the body's primary source of energy, making these pancakes a filling and satisfying dish.
Potatoes are an excellent source of potassium, an essential mineral that helps regulate fluid balance, muscle contractions, and nerve signals.
Potatoes provide a good amount of Vitamin C, an antioxidant that supports the immune system and skin health. Much of it is just under the skin, so using unpeeled potatoes (well-scrubbed) can boost this benefit.
When made with the skin on, potatoes offer dietary fiber, which is important for digestive health and can help you feel full longer.
A serving of three potato pancakes contains approximately 250-350 calories, depending on the size and the amount of oil absorbed during frying. This estimate does not include toppings like sour cream or applesauce.
Potato pancakes are a comfort food and are best enjoyed in moderation. While potatoes themselves offer potassium and Vitamin C, the dish is high in carbohydrates and fat due to being shallow-fried in oil. Serving them with healthier toppings like unsweetened applesauce or Greek yogurt can be a better choice than full-fat sour cream.
Potatoes oxidize and turn grey when exposed to air. To prevent this, work quickly after grating. Submerging the grated potatoes in cold water can help, but you must then dry them thoroughly. Mixing them with the onion (which has sulfur compounds) and adding the batter ingredients promptly also slows down oxidation.
The key to crispiness is removing moisture. Squeeze the grated potatoes and onions very well. Using starchy Russet potatoes, adding back the settled potato starch, and frying in sufficiently hot oil are all crucial steps for a crispy result.
Potato pancakes are best served immediately for maximum crispiness. However, you can reheat them. Place them in a single layer on a baking sheet and bake at 375°F (190°C) for 10-15 minutes, or until heated through and crisp again.
Yes. Let the cooked pancakes cool completely. Place them in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe bag or container. Reheat from frozen in the oven as described above.