Potato pancakes have always held a special place in my heart. Crispy on the outside, tender on the inside, and bursting with the comforting flavor of potatoes, these savory treats are a universal crowd-pleaser.

Whether you’re serving them as a main dish, a side, or even a snack, potato pancakes deliver warmth and satisfaction in every bite. There’s just something magical about transforming humble ingredients into something so undeniably delicious.

Why You Will Love Potato Pancakes

There are plenty of reasons why this potato pancake recipe stands out. First, it’s incredibly versatile. You can enjoy these pancakes on their own, topped with sour cream, or paired with applesauce for a delightful contrast of flavors. Second, it’s budget-friendly and easy to make using ingredients you likely already have in your kitchen.

Lastly, these pancakes are adaptable to different dietary needs, so you can tweak them to suit your preferences. The crispiness is irresistible, and the combination of potatoes, onions, and simple seasonings creates a dish that feels both nostalgic and exciting.

Ingredients

To make these crispy potato pancakes, you will need:

4 medium-sized russet potatoes (about 1.5 pounds), peeled and grated
1 small onion, grated
2 large eggs
1/4 cup all-purpose flour (or gluten-free flour, if needed)
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder (optional, for added flavor)
Vegetable oil or neutral cooking oil for frying

Recommended Equipment

While making potato pancakes doesn’t require anything fancy, having the right tools makes the process smoother:

A box grater or food processor for grating potatoes and onions
A large mixing bowl
A clean kitchen towel or cheesecloth for squeezing out excess moisture
A non-stick or cast-iron skillet for frying
A spatula for flipping the pancakes

Instructions

Prepare the potatoes and onions: Grate the potatoes and onion using a box grater or food processor. Place the grated mixture into a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible. This step is crucial to ensure the pancakes are crispy and not soggy.
Mix the batter: In a large bowl, combine the grated potatoes and onions with eggs, flour, salt, pepper, and garlic powder (if using). Mix until everything is well combined. The mixture will be slightly sticky and hold together when pressed.
Heat the oil: Pour about 1/4 inch of oil into a large skillet and heat it over medium-high heat. To test if the oil is ready, drop a small piece of the potato mixture into the skillet. If it sizzles immediately, the oil is hot enough.
Form and fry the pancakes: Take about 2 tablespoons of the potato mixture and flatten it into a small pancake shape. Carefully place it into the hot oil. Repeat, making sure not to overcrowd the skillet. Fry each pancake for about 3-4 minutes per side, or until golden brown and crispy.
Drain and serve: Transfer the cooked pancakes to a plate lined with paper towels to drain excess oil. Serve immediately with your favorite toppings, such as sour cream, applesauce, or a sprinkle of fresh herbs.

Variations And Substitutions

Cheesy Twist: Add 1/4 cup of shredded cheddar or Parmesan cheese to the potato mixture for extra flavor.
Herb Infusion: Mix in chopped fresh herbs like parsley, chives, or dill for a fresh and aromatic touch.
Spice It Up: A pinch of paprika or cayenne pepper can add a subtle heat to the pancakes.
Gluten-Free: Use a gluten-free flour blend or almond flour in place of all-purpose flour.
Sweet Potato Pancakes: Swap out russet potatoes for sweet potatoes to create a naturally sweet version of this dish.

Storage

Potato pancakes are best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a skillet over medium heat until crispy and warmed through. Avoid microwaving, as this can make them soggy. You can also freeze cooked pancakes for up to 2 months; simply reheat them in the oven or toaster oven for best results.

Tips

Grate Finely: Grating the potatoes finely helps create a batter that holds together better and fries evenly.
Squeeze Thoroughly: Removing as much moisture as possible from the grated potatoes and onions ensures a crispier result.
Use Medium Heat: Cooking the pancakes on medium heat allows them to cook through without burning the exterior.
Keep Them Warm: If making a large batch, keep the cooked pancakes warm in an oven set to 200°F while frying the rest.

Frequently Asked Questions

Can I make potato pancakes ahead of time? Yes! You can prepare the batter up to a day in advance and store it in the refrigerator. Just be sure to give it a good stir before frying.
Why are my potato pancakes falling apart? This usually happens when there’s too much moisture in the mixture. Be sure to thoroughly squeeze out the grated potatoes and onions.
What type of potatoes work best? Russet potatoes are ideal because of their high starch content, which helps bind the pancakes together and creates a crisp texture.
Can I bake instead of fry them? Absolutely. Brush a baking sheet with oil, shape the pancakes, and bake them at 400°F for 20-25 minutes, flipping halfway through for even browning.

Potato pancakes hold a special charm that never fails to brighten up any meal. Whether you’re whipping up a quick snack or a hearty main dish, they’re always a hit. I’ve made them countless times, tweaking the recipe along the way, and they never disappoint. If you try this recipe, I’d love to hear how it turned out for you!