Description
Crispy on the outside and tender on the inside, these classic Potato Pancakes are a comforting favorite made with grated potatoes, onion, and a few simple seasonings. Perfect as a side dish, breakfast, or snack, they’re golden, savory, and satisfying every time.
Ingredients
Scale
Main Ingredients
- 2 pounds russet potatoes, peeled
- 1 small onion
- 2 large eggs
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder (optional)
- Vegetable oil for frying
- Sour cream or applesauce for serving
Instructions
- Grate Potatoes and Onion: Grate the potatoes and onion using a box grater or food processor. Place the mixture in a clean kitchen towel and squeeze out as much moisture as possible to ensure the pancakes turn out crispy.
- Mix Batter: Transfer the dried potato and onion mixture to a large bowl. Add the eggs, flour, salt, pepper, and garlic powder (if using). Mix everything well until the batter holds together properly.
- Heat Oil in Skillet: Heat 2–3 tablespoons of vegetable oil in a large skillet over medium-high heat, ensuring the pan is hot enough for frying but not smoking.
- Fry Pancakes: Scoop about 1/4 cup of the potato mixture into the skillet and flatten it into a pancake shape. Fry each pancake for 2–3 minutes per side until golden brown and crispy on the outside.
- Drain Excess Oil: Transfer the cooked pancakes to a paper towel-lined plate to drain any excess oil. Repeat frying with the remaining batter, adding more oil as needed to maintain the frying temperature.
- Serve Warm: Serve the potato pancakes hot, accompanied by sour cream or applesauce for a classic pairing. Keep finished pancakes warm in a 200°F oven if cooking in batches.
Notes
- Work quickly after grating the potatoes to prevent them from browning.
- Keep cooked pancakes warm in a 200°F oven while frying the rest to maintain their crispiness.
- For best texture, you can make these ahead and reheat in a skillet or oven before serving.
