Classic Potato Pancakes Recipe

Introduction

Classic potato pancakes are a crispy, golden treat that’s simple to make and perfect for any meal. Made from grated potatoes and onion, these pancakes deliver comforting flavor with a satisfying crunch. They’re a wonderful way to enjoy humble ingredients in a delicious way.

Ingredients

• 4 large russet potatoes
• 1 medium onion
• 2 eggs
• 1/4 cup all-purpose flour
• 1/2 tsp sea salt (or to taste)
• 1/4 tsp pepper (or to taste)
• 2 tbsp vegetable oil for frying

Instructions

1. Step 1: Peel and cube the potatoes and onion. If using a food processor, pulse the vegetables for about 2 minutes until finely grated with no lumps. If grating by hand, peel and grate both potatoes and onion.
2. Step 2: Place the grated mixture into a fine strainer or kitchen towel and squeeze out as much liquid as possible into a mixing bowl.
3. Step 3: Discard the liquid, but keep the white potato starch settled at the bottom of the bowl as it adds texture to the pancakes.
4. Step 4: Return the grated potato and onion mixture to the bowl, add the eggs, flour, salt, and pepper, then mix thoroughly until combined.
5. Step 5: Heat the vegetable oil in a large non-stick skillet over medium heat. Spoon the potato mixture into the skillet, spreading it slightly to form pancakes. Fry for 2-3 minutes on each side until crispy and golden brown.
6. Step 6: Transfer pancakes to paper towels to absorb excess oil. Serve warm and enjoy!

Tips & Variations

• For extra crispiness, add a small grated carrot or a pinch of baking powder to the batter.
• Swap vegetable oil with clarified butter for a richer flavor.
• Serve with sour cream, applesauce, or smoked salmon for a tasty variation.
• Use sweet potatoes instead of russets for a sweeter twist.

Storage

Store leftover potato pancakes in an airtight container in the refrigerator for up to 3 days. Reheat them in a skillet over medium heat to retain crispiness. Avoid microwaving, which can make them soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make potato pancakes ahead of time?

Yes, you can prepare the batter ahead and store it in the refrigerator for a few hours. Cook the pancakes fresh when ready for the best texture and flavor.

What if I don’t have a food processor?

Grating the potatoes and onion by hand works just as well. It might take a bit longer but will produce excellent results.

Classic Potato Pancakes Recipe

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Classic potato pancakes are a crispy and savory treat made from grated russet potatoes, onions, eggs, and flour, seasoned with salt and pepper, then pan-fried to golden perfection. Perfect as a side dish or a comforting snack, these pancakes offer a delightful texture and comforting flavor that’s easy to prepare.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 8–10 pancakes 1x
• Category: Side Dish
• Method: Frying
• Cuisine: Eastern European

Ingredients

Scale 1x2x3x

Potato Pancakes

• 4 large russet potatoes
• 1 medium onion
• 2 eggs
• 1/4 cup all-purpose flour
• 1/2 tsp sea salt (or to taste)
• 1/4 tsp pepper (or to taste)
• 2 tbsp vegetable oil for frying

Instructions

1. Prepare the potatoes and onion: If using a food processor, peel and cube the potatoes and onion then process for about 2 minutes until the potatoes look grated with no lumps. If using a hand grater, peel and grate the potatoes and onion.
2. Drain excess liquid: Place the grated mixture into a fine strainer or kitchen towel and squeeze out as much liquid as possible into a mixing bowl.
3. Keep the potato starch: Discard the liquid but retain the white potato starch that settles at the bottom of the bowl; it adds important texture to the pancakes.
4. Mix the batter: Return the grated potato and onion back to the bowl with the starch. Add the eggs, flour, salt, and pepper, and mix thoroughly to combine.
5. Heat the oil: Warm the vegetable oil in a large non-stick skillet over medium heat, ensuring it is hot but not smoking.
6. Fry the pancakes: Spoon the potato mixture into the skillet, spreading slightly to form pancakes. Fry for 2 to 3 minutes on each side until the edges are crispy and golden brown.
7. Drain and serve: Transfer cooked pancakes to a paper towel-lined plate to absorb excess oil and serve warm.

Notes

• For crispier pancakes, make sure to squeeze out as much moisture as possible from the grated potatoes and onions.
• Use a non-stick skillet or well-seasoned cast iron pan to prevent sticking during frying.
• You can serve potato pancakes with sour cream, applesauce, or chives for extra flavor.
• Russet potatoes work best because of their higher starch content, which helps with binding and crispiness.

Keywords: potato pancakes, latkes, crispy potato pancakes, fried potato pancakes, Eastern European recipe