Potato Pancake Recipe
Crispy on the outside and tender on the inside, this classic Potato Pancake Recipe is a beloved comfort food enjoyed across many cultures. Whether served as a side dish, a snack, or even a main course, potato pancakes are easy to make and incredibly satisfying.
Equipment
- 1 Box grater or food processor
- 1 Large mixing bowl
- 1 Clean kitchen towel or cheesecloth
- 1 Frying pan or skillet
- 1 Spatula
- 1 Paper towels
Ingredients
- 4 medium russet potatoes, peeled and grated
- 1 small onion, grated
- 2 large eggs
- ¼ cup all-purpose flour
- 1 tsp salt
- ½ tsp ground black pepper
- ½ tsp baking powder
- Vegetable oil for frying
Instructions
- Grate Potatoes and Onion: Using a box grater or food processor, grate the potatoes and onion. Transfer them to a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible. This is crucial for crispy pancakes.
- Mix the Batter: In a large bowl, combine the grated potato-onion mixture with eggs, flour, salt, pepper, and baking powder (if using). Stir until evenly mixed.
- Heat the Oil: In a large skillet, heat about 1/4 inch of vegetable oil over medium-high heat until shimmering but not smoking.
- Fry the Pancakes: Spoon about 2 tablespoons of the potato mixture into the hot oil for each pancake. Flatten them slightly with a spatula. Fry for about 3–4 minutes per side or until golden brown and crispy.
- Drain: Transfer the pancakes to a plate lined with paper towels to drain excess oil.
- Rest and Serve: Let them rest for 5–10 minutes before serving to allow them to crisp up further. Serve hot with sour cream, applesauce, or your favorite topping.
Notes
- Use starchy potatoes like russets for the crispiest texture.
- Squeeze out as much liquid as possible from the grated potatoes and onions.
- Don't overcrowd the pan—fry in batches to maintain the oil temperature.
- For added flavor, you can mix in chopped chives, garlic, or shredded cheese.