Name: Potato Pancakes Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Eastern European
Ingredients: 2 pounds russet potatoes (peeled); 1 small onion; 2 large eggs; 1/4 cup all-purpose flour; 1 teaspoon salt; 1/2 teaspoon black pepper; vegetable oil for frying

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If you crave comfort food that’s golden, crispy, and absolutely irresistible, Potato Pancakes are about to become your new favorite homemade treat. Blending the timeless satisfaction of grated potatoes and onions with a hint of seasoning, these little fritters strike the perfect balance between soft and hearty interiors and crunchy exteriors. Whether you grew up savoring latkes at family gatherings or are just discovering the magic of potato pancakes for the first time, this recipe is simple yet rewarding, enticing you with inviting aromas and a delightful texture that’s hard to resist. They’re a surefire hit for breakfast, lunch, as an appetizer, or whenever the craving for something crispy calls!

Ingredients You’ll Need

Sometimes, soul-satisfying dishes come from the humblest beginnings, and this is the perfect example. Each ingredient in Potato Pancakes plays a starring role, giving you a texture and flavor combo that’s pure comfort. Let’s break down exactly what you’ll need and why every component matters.

Russet potatoes: Their starchy nature creates the crisp, golden crust and tender interior that defines classic Potato Pancakes.
Small onion: Adds just the right savory backbone and a hint of sweetness to the mix.
Large eggs: These bind the ingredients together so the pancakes hold their shape during frying.
All-purpose flour: Just enough to help the batter stick together, ensuring each pancake is sturdy yet delicate.
Salt: Enhances all the earthy and sweet flavors, making every bite pop.
Black pepper: A must for balancing out the potato’s flavor with subtle heat.
Vegetable oil: Its high smoke point keeps your pancakes evenly golden and beautifully crisp.

How to Make Potato Pancakes

Step 1: Grate the Potatoes and Onion

Start by peeling your russet potatoes and the onion. Using a box grater or a food processor, grate both into fine shreds. This mix is the very foundation of Potato Pancakes. The key is combining the slightly sweet bite of onion with the satisfying potato texture for mouthwatering depth of flavor.

Step 2: Remove Excess Liquid

This step is crucial for ensuring crispiness. Place the grated potatoes and onion in a clean kitchen towel or cheesecloth, then twist and squeeze until you’ve wrung out as much moisture as possible. The drier the mixture, the crunchier your Potato Pancakes will be, so don’t skip this!

Step 3: Mix the Batter

Transfer your squeezed-out potatoes and onion to a large bowl. Crack in the eggs, sprinkle in the flour, salt, and black pepper. Stir until everything is nicely combined and you see a thick, slightly sticky mixture. If you’re in the mood, now’s the time to fold in some chopped green onions or fresh herbs to jazz things up.

Step 4: Fry to Golden Perfection

Pour about a quarter inch of vegetable oil into a large skillet and heat it over medium-high heat. Once the oil is shimmering hot but not smoking, scoop 2 to 3 tablespoons of the potato mixture into the pan per pancake. Gently flatten into a round shape. Fry each for 3 to 4 minutes per side, or until each side is golden brown and crispy. Don’t crowd the pan, so each pancake gets max crunch.

Step 5: Drain and Serve

Transfer the fried pancakes onto a paper towel-lined plate to soak up any extra oil. If you’re making a big batch, keep the finished pancakes warm in a 200°F oven as you work. Serve your Potato Pancakes hot for best results and enjoy their aroma wafting through the kitchen!

How to Serve Potato Pancakes

Garnishes

One of the joys of Potato Pancakes is dressing them up, and they’re sensational with a dollop of cool, tangy sour cream or a spoonful of apple sauce for sweet contrast. For a fresh touch, sprinkle chopped chives, scallions, or even a little parsley over the top just before serving.

Side Dishes

Potato Pancakes pair beautifully with all sorts of sides. Try serving them alongside a crisp green salad, roasted vegetables, or smoked salmon for brunch. They can also act as a hearty side to roasted meats, creamy soups, or as the showstopper on any holiday buffet.

Creative Ways to Present

For party flair, try mini Potato Pancakes topped with crème fraîche and caviar or thin slices of smoked fish. Stack a few on a plate with layers of sautéed mushrooms or wilted greens between them, or set out a toppings bar so everyone can build their own creation.

Make Ahead and Storage

Storing Leftovers

If you have leftover Potato Pancakes, let them cool completely before transferring to an airtight container. They’ll keep well in the refrigerator for up to 3 days. To keep them crispy, store in a single layer or separate layers with parchment paper.

Freezing

Potato Pancakes actually freeze quite well! Once cooled, lay them in a single layer on a baking sheet and freeze until solid. Then, transfer to a freezer-safe bag or container with parchment between each one. They’ll be best if enjoyed within two months.

Reheating

To regain that signature crisp, reheat Potato Pancakes in a 400°F oven for 8 to 10 minutes, flipping halfway through. You can also pop them in an air fryer for a few minutes until they’re sizzling and crunchy once again. Avoid the microwave to keep that golden crunch intact.

FAQs

Can I use a different type Side Dish, Appetizer

Yes! While russets are the go-to for their starchy texture and crispiness, Yukon Gold or other starchy potatoes will also work, though the texture may be slightly creamier.

How do I stop the pancakes from falling apart?

Getting rid of as much moisture as possible is essential. Also, don’t skimp on the eggs and flour, as they help bind the mixture together and keep the Potato Pancakes from breaking up during frying.

Can I make these gluten-free?

Absolutely! Simply swap the all-purpose flour for your favorite gluten-free flour blend or even potato starch, and you’ll still get delicious, crisp Potato Pancakes.

Why aren’t my Potato Pancakes getting crispy?

If your pancakes aren’t crisping up, check that you’ve squeezed out enough liquid from the potatoes and that your oil is hot enough before frying. Cook in batches without crowding the pan for best results.

What can I add for extra flavor?

Feel free to experiment by adding minced garlic, chopped herbs, green onions, or a little bit of cheese to the mixture. Each addition brings a unique twist to classic Potato Pancakes!

Final Thoughts

There’s nothing quite like the comfort (and crunch!) of homemade Potato Pancakes, fresh out of the pan and begging for your favorite toppings. Give this simple recipe a try and let its cozy, classic charm win over your household just like it has mine!

Potato Pancakes Recipe

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4.6 from 21 reviews

Author: admin
Total Time: 40 minutes
Yield: 12 pancakes 1x
Diet: Vegetarian

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Description

Learn how to make delicious and crispy Potato Pancakes, a classic Eastern European dish perfect as a side or appetizer. These pancakes are easy to prepare and full of flavor.

Ingredients

Scale

Potato Pancakes:

2 pounds russet potatoes (peeled)
1 small onion
2 large eggs
1/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
vegetable oil for frying

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Instructions

Grate the potatoes and onion: Using a box grater or food processor, grate the potatoes and onion. Squeeze out excess liquid using a clean kitchen towel.
Mix the ingredients: In a large bowl, combine the grated potatoes and onion with eggs, flour, salt, and pepper. Stir until well mixed.
Fry the pancakes: Heat vegetable oil in a skillet. Scoop 2-3 tablespoons of the mixture into the hot oil, flatten into a pancake, and fry for 3-4 minutes per side until golden and crispy.
Drain and serve: Transfer the cooked pancakes to a paper towel-lined plate. Repeat with the remaining mixture. Serve warm with sour cream or applesauce.