Print

Potato Pancakes

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These Potato Pancakes are the ultimate comfort food—crispy on the outside and soft on the inside, with a savory flavor that’s irresistible. Made with simple ingredients like grated potatoes, onions, and eggs, they’re easy to prepare and perfect for breakfast, brunch, or as a side dish. Whether served with sour cream, applesauce, or fresh herbs, these golden brown pancakes are always a hit. Quick, flavorful, and deliciously satisfying, they’re sure to become a family favorite!

Ingredients

For the Potato Pancakes:

  • 4 medium potatoes, peeled and grated

  • 1 small onion, finely grated or chopped

  • 2 large eggs

  • 1/4 cup all-purpose flour (or more if needed)

  • 1 teaspoon salt

  • 1/4 teaspoon black pepper

  • 1/2 teaspoon garlic powder (optional)

  • 1 tablespoon fresh parsley, chopped (optional)

  • Vegetable oil for frying (or butter for extra flavor)

For Serving:

  • Sour cream

  • Applesauce

  • Fresh herbs (optional)

Instructions

  • Prepare the Potato Mixture:

    • Grate the Potatoes: Peel and grate the potatoes using a coarse grater or a food processor. After grating, place the potatoes in a clean kitchen towel or cheesecloth and squeeze out any excess moisture. This step helps ensure your pancakes are crispy and not soggy.

    • Mix the Ingredients: In a large bowl, combine the grated potatoes, grated onion, eggs, flour, salt, pepper, and garlic powder (if using). Stir until well combined. The mixture should be thick enough to hold its shape. If it feels too loose, add a bit more flour until you reach the right consistency.

    • Optional: If you like, add fresh chopped parsley for a pop of color and flavor.

  • Cook the Pancakes:

    • Heat the Oil: Heat about 2 tablespoons of vegetable oil in a large skillet or frying pan over medium-high heat. You want the oil to be hot but not smoking. If using butter, melt 1 tablespoon in the pan.

    • Fry the Pancakes: Scoop about 2 tablespoons of the potato mixture and carefully drop it into the hot oil, pressing it down with the back of the spoon to form a pancake shape. You can cook 3-4 pancakes at a time, depending on the size of your pan.

    • Cook Until Golden Brown: Fry the pancakes for 3-4 minutes per side, or until they are golden brown and crispy. Flip carefully using a spatula to ensure they don’t break apart.

    • Drain: Once cooked, transfer the pancakes to a paper towel-lined plate to drain any excess oil.

  • Serve:

    • Serve Warm: Serve the potato pancakes hot with a dollop of sour cream, applesauce, or fresh herbs for garnish. Enjoy!

Notes

  • Storage/Reheating: Leftover potato pancakes can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, place them in a single layer on a baking sheet and reheat in the oven at 350°F (175°C) for 5-7 minutes until hot and crispy again. Alternatively, you can reheat them in a skillet over medium heat for a few minutes on each side.

  • Freezing: To freeze potato pancakes, allow them to cool completely, then place them in a single layer on a baking sheet. Freeze for about 1 hour before transferring them to a freezer bag or airtight container. Bake from frozen at 375°F (190°C) for 10-15 minutes or until crispy and heated through.

Find it online: https://avarecipe.com/potato-pancakes/