Try This Crispy Potato Pancakes Recipe Tonight!

Crispy golden potato pancakes bring a nostalgic comfort to weekend brunches with their irresistible crunch.

Memories of grandma’s kitchen swirl around these delectable potato discs.

Savory aromas fill the air as each pancake sizzles to perfection.

Home cooks appreciate how simple ingredients can create magic on a plate.

Quick mixing and careful frying ensure a delightful texture that keeps everyone coming back for more.

Fresh herbs and a dollop of sour cream can elevate these classic pancakes from good to extraordinary.

Golden and Crispy with a Soft Center

• Kids and adults will love these crunchy, savory pancakes that transform simple potatoes into an irresistible dish everyone can enjoy together.
• Serve as a hearty breakfast, delightful side dish, or casual dinner option that adapts to any mealtime mood and pleases multiple taste preferences.
• Create a delicious meal using affordable ingredients like potatoes, eggs, and basic pantry staples, making this recipe wallet-friendly and accessible.

Everything Required for Perfect Potato Pancakes

Main Ingredients:

Potatoes: Starchy base that provides the primary texture and flavor of the pancakes. Russet or Idaho potatoes work best for their high starch content.

Onion: Adds depth and sharpness to the potato pancake flavor. Yellow or white onions are traditional choices.

Binding Ingredients:

Eggs: Help hold the potato pancakes together and provide richness. Fresh, large eggs work perfectly.

Flour: Assists in binding the ingredients and creating a crisp exterior. All-purpose flour is recommended.

Seasoning and Cooking Ingredients:

Salt and Pepper: Essential for enhancing the overall flavor profile of the potato pancakes.

Nutmeg: Optional spice that provides a subtle warm, aromatic note to the mixture.

Vegetable Oil: Used for frying, creating a golden crispy exterior. Neutral oils like canola or sunflower work well.

Garnish and Serving Options:

Chives: Fresh herb for adding color and mild onion-like flavor as a garnish.

Applesauce: Classic sweet accompaniment that balances the savory pancakes.

Sour Cream: Creamy topping that adds richness and tang to the dish.

Frying Instructions That Bring Out the Best Texture

Step 1: Prepare Potato Base

• Grab potatoes and peel completely
• Use box grater or food processor to shred potatoes into thin strands
• Transfer shredded potatoes to clean kitchen towel
• Squeeze out every drop of liquid until potatoes feel dry and compact

Step 2: Create Flavor Mixture

• Grab large mixing bowl
• Add shredded potatoes
• Combine with
• Grated onion
• Beaten eggs
• Flour
• Salt
• Black pepper
• Optional nutmeg
• Mix ingredients until perfectly blended

Step 3: Heat Cooking Surface

• Select large skillet
• Pour vegetable oil to cover bottom with thin layer
• Turn heat to medium-high
• Allow oil to become hot and shimmery

Step 4: Form Golden Pancakes

• Scoop potato mixture using measuring cup
• Drop into hot oil
• Gently flatten with spatula into thin circular shape
• Cook until edges turn golden brown
• Flip carefully
• Cook opposite side until crispy

Step 5: Drain and Present

• Remove pancakes from skillet
• Place on paper towel-lined plate
• Let excess oil absorb
• Arrange on serving platter
• Garnish with fresh chives
• Serve immediately with sour cream or applesauce

Tips to Avoid Grease and Keep Crispiness

• Drain Potatoes Thoroughly: Squeeze out every drop of moisture from grated potatoes using a clean kitchen towel to ensure crispy, golden-brown pancakes that don't become soggy.
• Choose the Right Potato: Select starchy potatoes like Russet or Idaho for the best texture and crispiness in your potato pancakes.
• Control Oil Temperature: Maintain medium-high heat around 350-375°F to achieve perfectly crisp exteriors without burning or undercooking the inside.
• Avoid Overcrowding the Pan: Fry pancakes in batches, leaving enough space between them to ensure even cooking and maximum crispiness.
• Make Ahead and Reheat: Prepare potato pancakes in advance and reheat in a hot oven at 400°F for 5-10 minutes to restore their crispy texture without additional oil.

Store Pancakes So They Stay Delicious

• Store leftover potato pancakes in an airtight container in the refrigerator for up to 3-4 days.
• Wrap individual pancakes in plastic wrap, then place in a freezer bag. Freeze for up to 2 months.
• Arrange pancakes on a baking sheet and warm at 375°F for 10-12 minutes until crispy and heated through.
• Quickly pan-fry in a little oil over medium heat for 2-3 minutes per side to restore crispiness.

Favorite Pairings for Savory Pancakes

• Blend sweet-tart homemade apple chutney with the crispy potato pancakes for a flavor explosion that complements the savory profile.
• Select a light wheat beer or crisp pilsner to cut through the richness of the fried pancakes, refreshing your palate with each bite.
• Whip fresh sour cream with chopped dill, chives, and a touch of garlic to create a zesty dipping sauce that elevates the pancakes' earthy potato flavor.
• Top the potato pancakes with thin slices of cold-smoked salmon and a sprinkle of capers for an elegant, protein-rich twist that adds luxurious depth.

Pancake Variations for All Tastes

• Gluten-Free Potato Pancakes: Replace wheat flour with almond flour or gluten-free breadcrumbs to create a celiac-friendly version that maintains crispy texture and flavor.
• Vegan Potato Pancakes: Substitute eggs with ground flaxseed mixed with water or use chickpea flour as a binding agent to craft a plant-based alternative that's equally delicious.
• Low-Carb Cauliflower Pancakes: Swap potatoes with grated cauliflower for a lighter, lower-carbohydrate option that still delivers satisfying crunch and savory taste.
• Herb-Infused Potato Pancakes: Add fresh chopped herbs like rosemary, thyme, or parsley to introduce an aromatic dimension and elevate the classic recipe with vibrant flavor profiles.

Potato Pancake FAQs

• Why do I need to squeeze out the water from grated potatoes?

Removing excess water helps the potato pancakes become crispy and prevents them from becoming soggy. The drier the potato mixture, the better the texture and crunch of the final pancake.

• Can I use a different type of potato for this recipe?

Starchy potatoes like Russet or Idaho work best because they hold together well and create a crispy exterior. Waxy potatoes like red or new potatoes have too much moisture and won’t produce the same crispy result.

• How do I know when the oil is hot enough for frying?

The oil is ready when a small piece of potato mixture sizzles immediately upon contact. If the oil isn’t hot enough, the pancakes will absorb too much oil and become greasy instead of crispy.

• What are some common mistakes to avoid when making potato pancakes?

Avoid overcrowding the pan, which lowers the oil temperature and makes pancakes soggy. Also, don’t flip the pancakes too early – wait until they’re golden brown and crisp on one side before turning.

Potato Pancakes Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 19 reviews

• Total Time: 35 minutes
• Yield: 4 1x

Print Recipe

Pin Recipe

Description

Polish potato pancakes invite hungry souls into a crispy, golden world of comfort. Sizzling latkes promise a delightful journey through generations of culinary tradition, tempting you to savor each perfectly crafted bite.

---

Ingredients

Scale 1x2x3x

Main Ingredients:

• 2 lbs (900g) russet potatoes, peeled and grated
• 1 medium onion, grated
• 2 large eggs, beaten

Binding and Seasoning Ingredients:

• ¼ cup (30g) all-purpose flour
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon ground nutmeg (optional)

Cooking and Serving Ingredients:

• Vegetable oil, for frying
• Applesauce or sour cream
• Chopped chives (optional)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Grate potatoes meticulously using a box grater or food processor, ensuring uniform texture and removing skin completely.
2. Drain potato shreds aggressively by wringing through a clean kitchen towel, eliminating maximum moisture to guarantee crisp pancakes.
3. Integrate grated onions, cracked eggs, flour, and seasoning components into potato mixture, blending thoroughly with gentle folding technique to maintain ingredient integrity.
4. Warm vegetable oil in a heavy-bottomed skillet until shimmering, creating an ideal frying environment with consistent temperature.
5. Carefully drop potato mixture into hot oil, using a spatula to shape and flatten into uniform circular pancakes with slightly crisp edges.
6. Monitor pancakes attentively, allowing golden-brown caramelization on each side, flipping once to achieve balanced crispness without burning.
7. Rest freshly fried potato pancakes on absorbent paper towels to eliminate excess oil and maintain structural crispness.
8. Present steaming hot directly from skillet, accompanied by traditional garnishes like tangy applesauce or creamy sour cream, garnishing with delicate chive snippings for visual appeal and enhanced flavor profile.

Notes

• Squeeze potatoes thoroughly to achieve crispy, golden-brown pancakes without excess moisture.
• Use starchy potatoes like Russet for best texture and binding potential.
• Pat grated potatoes completely dry with paper towels to prevent soggy results.
• Ensure oil is hot enough (around 350°F) before adding potato mixture to guarantee perfect crispiness.
• Experiment with alternative flour options like almond or gluten-free flour for dietary restrictions.
• Add grated zucchini or carrots for extra nutrition and interesting flavor variations.
• Keep pancakes warm in a low-temperature oven while cooking remaining batches to maintain crispness.
• Consider using duck fat or clarified butter instead of vegetable oil for richer flavor profile.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Breakfast, Snacks
• Method: Frying
• Cuisine: Jewish

Nutrition

• Serving Size: 4
• Calories: 400
• Sugar: 3 g
• Sodium: 800 mg
• Fat: 15 g
• Saturated Fat: 4 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 40 g
• Fiber: 5 g
• Protein: 30 g
• Cholesterol: 90 mg