Posted by These crispy, golden potato pancakes are warm and comforting. You can enjoy them with applesauce and sour cream for a light dinner or pair them with roast chicken for a hearty winter meal.
Ingredients
- 4 large potatoes
- 1 yellow onion
- 1 large egg, beaten
- 1 teaspoon salt
- Freshly ground black pepper, to taste
- 2 to 4 tablespoons all-purpose flour
- 1 cup vegetable oil (or as needed for frying)
Instructions
- Get everything ready: Preheat your oven to low heat (about 200°F / 95°C) to keep pancakes warm later.
- Grate the veggies: Finely grate the potatoes and onion into a large mixing bowl.
- Remove extra water: Squeeze or drain out the extra liquid from the grated mixture.
- Make the batter: Add the beaten egg, salt, and pepper. Then mix in just enough flour (2–4 tablespoons) until the mixture feels thick and holds together.
- Heat the oil: Pour about 1/4 inch of oil into a heavy skillet and heat it over medium-high heat.
- Cook the pancakes: Drop about 1/4 cup of the potato mix into the hot oil. Flatten each one with a spatula to about 1/2 inch thick.
- Fry until golden: Cook the pancakes on both sides until they are crispy and golden brown.
- Drain and keep warm: Place cooked pancakes on paper towels to soak up the oil. Keep them warm in the oven while you cook the rest.
Tips & Tricks
- Use a kitchen towel or cheesecloth to squeeze out water from the potatoes—it helps them get crispy.
- Serve with sour cream or applesauce for extra flavor.
- Add herbs like chives or green onions for color and taste.
- Try spiralized zucchini or a dash of garlic powder for a twist.
Storing & Freezing
- Fridge: Store leftovers in an airtight container lined with paper towels for up to 2 days. Reheat in the oven or air fryer.
- Freezer: Freeze pancakes on a tray first, then move them to a freezer bag. Keeps up to 3 months. Reheat in oven or air fryer straight from frozen.
Potato Pancakes
Recipe: Potato Pancakes
Description: Crispy, golden potato pancakes made with simple ingredients. Perfect with sour cream or applesauce.
Prep + Cook Time: Around 30–35 minutes
Servings: 6
Ingredients
- 4 large potatoes
- 1 yellow onion
- 1 egg, beaten
- 1 tsp salt
- Pepper to taste
- 2–4 tbsp all-purpose flour
- 1 cup vegetable oil (for frying)
Instructions
- Preheat oven to 200°F (95°C).
- Grate potatoes and onion into a bowl.
- Squeeze out any extra liquid.
- Add egg, salt, pepper, and flour. Mix to make a thick batter.
- Heat oil in skillet over medium-high heat.
- Drop 1/4 cup of batter into oil, flatten to 1/2 inch thick.
- Fry until golden brown on both sides.
- Drain on paper towel and keep warm in the oven.
Notes
Use russet potatoes for better texture. For extra crunch, dust pancakes with a little cornstarch before frying.
