Why You’ll Love This Recipe
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Crispy edges with a soft, flavorful center.
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Made with just a handful of simple ingredients.
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Versatile—serve with sour cream, applesauce, or savory toppings.
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Perfect for breakfast, brunch, or dinner sides.
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A delicious way to use up extra potatoes.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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Potatoes
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Onion
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Eggs
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All-purpose flour
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Salt
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Black pepper
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Oil for frying (vegetable or canola oil works well)
Directions
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Peel and grate the potatoes, then squeeze out excess liquid using a clean towel.
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Grate the onion and mix it with the potatoes in a large bowl.
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Stir in eggs, flour, salt, and pepper until well combined.
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Heat oil in a skillet over medium-high heat.
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Drop spoonfuls of the potato mixture into the hot oil, flattening slightly.
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Fry until golden brown and crisp on both sides, about 3–4 minutes per side.
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Remove and drain on paper towels.
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Serve hot with sour cream, applesauce, or your favorite toppings.
Servings and timing
This recipe makes about 12 pancakes, serving 4 people. Prep time is 15 minutes, and cooking time is 20 minutes, for a total of 35 minutes.
Variations
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Add grated carrots or zucchini for extra color and flavor.
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Use sweet potatoes for a slightly sweeter version.
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Add herbs like parsley, chives, or dill for freshness.
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Mix in shredded cheese for extra richness.
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Make them spicier with a pinch of cayenne or paprika.
Storage/Reheating
Store leftover potato pancakes in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or oven to maintain crispiness—avoid microwaving, as it makes them soggy. For longer storage, freeze between parchment paper layers and reheat from frozen in the oven until crisp.
FAQs
Can I make potato pancakes ahead of time?
Yes, you can refrigerate the batter for a few hours or fry them in advance and reheat in the oven.
Do I need to peel the potatoes?
Peeling is traditional, but you can leave the skins on for more texture and nutrients.
Why are my pancakes falling apart?
They may need more flour or egg to help bind the mixture.
Can I bake potato pancakes instead of frying?
Yes, but they won’t be as crispy—bake at 425°F (220°C) until golden.
What potatoes work best?
Starchy potatoes like Russets or Yukon Golds give the crispiest results.
How do I stop the potatoes from turning brown?
Work quickly and keep the grated potatoes in cold water, then drain and squeeze before mixing.
Can I make them gluten-free?
Yes, substitute flour with potato starch or a gluten-free flour blend.
What toppings go best with potato pancakes?
Classic toppings include sour cream and applesauce, but smoked salmon or sautéed mushrooms are also delicious.
Can I use a food processor to grate the potatoes?
Yes, it makes the process quicker and easier.
Are potato pancakes the same as latkes?
They are very similar—latkes are a traditional Jewish version with slight variations in texture and seasoning.
Conclusion
Potato Pancakes are a crispy, savory delight that’s easy to prepare and endlessly versatile. Whether you enjoy them with traditional sour cream and applesauce or dressed up with creative toppings, they’re a comforting dish that never goes out of style. Perfect for family meals or festive occasions, these pancakes are sure to please every time.
Potato Pancakes
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 pancakes (serves 4)
- Category: Side Dish
- Method: Frying
- Cuisine: Eastern European
- Diet: Vegetarian
Description
Potato Pancakes are crispy on the outside and tender on the inside, made with grated potatoes, onions, and a few simple ingredients. This savory comfort food is quick to prepare and perfect as a side dish, snack, or main course.
Ingredients
- 4 medium potatoes, peeled and grated
- 1 small onion, grated
- 2 large eggs
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Vegetable or canola oil, for frying
Instructions
- Peel and grate the potatoes using a box grater or food processor.
- Place the grated potatoes in a clean kitchen towel and squeeze out as much liquid as possible.
- Grate the onion and combine it with the potatoes in a large bowl.
- Add eggs, flour, salt, and pepper to the bowl and mix until fully combined.
- Heat a thin layer of oil in a large skillet over medium-high heat.
- Scoop about 1/4 cup of the potato mixture into the pan and flatten into a pancake shape.
- Fry for 3–4 minutes per side, or until golden brown and crispy.
- Transfer to a paper towel-lined plate to drain excess oil.
- Serve hot with sour cream, applesauce, or your favorite toppings.
Notes
Use starchy potatoes like Russets for the crispiest texture.Grate and squeeze the potatoes well to prevent sogginess.Add herbs or cheese for flavor variations.For a gluten-free version, use potato starch or gluten-free flour.Reheat leftovers in a skillet or oven to maintain crispiness.
Nutrition
- Serving Size: 3 pancakes
- Calories: 280
- Sugar: 2g
- Sodium: 370mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 80mg
