Potato Pancakes
Crispy on the outside, tender on the inside, these classic potato pancakes are a comforting treat. Made with grated potatoes and onion, they're perfect served with a dollop of sour cream or sweet applesauce.
For 4 servings
4 steps. 20 minutes total.
- 1
Step 1
- a.Grate and Squeeze Potatoes & Onion
- b.Using the large holes of a box grater, grate the peeled potatoes and onion into a large bowl.
- c.Immediately transfer the grated mixture to a clean kitchen towel, cheesecloth, or a fine-mesh sieve.
- d.Gather the towel and twist tightly, squeezing out as much liquid as possible over a separate bowl. This step is critical for achieving crispy pancakes. Let the squeezed liquid sit for 5 minutes.
- e.Carefully pour off the water from the bowl, leaving the white potato starch at the bottom. Scrape this starch and add it back to the dry potato-onion mixture. Return the mixture to your large bowl.
- 2
Step 2
- a.Form the Pancake Batter
- b.To the bowl with the grated mixture and reserved starch, add the lightly beaten egg, all-purpose flour, salt, and black pepper.
- c.Use a fork to mix everything together until just combined. Do not overmix. Work quickly to prevent the potatoes from oxidizing and turning grey.
- 3
Step 3
- a.Shallow-Fry the Pancakes
- b.Pour oil into a large, heavy-bottomed skillet (like cast iron) to a depth of about 1/4 inch. Heat over medium-high heat until the oil shimmers and a small drop of batter sizzles instantly (about 350°F / 175°C).
- c.Carefully drop heaping tablespoons of the batter into the hot oil. Use the back of the spoon to flatten each mound into a pancake about 1/4 to 1/2 inch thick.
- d.Do not overcrowd the pan; work in batches of 3-4 pancakes at a time to maintain the oil temperature.
- e.Fry for 3-5 minutes per side, until the edges are deep golden brown and crispy. Adjust the heat as needed to ensure they cook through without burning.
- 4
Step 4
- a.Drain and Serve
- b.Using a slotted spatula, transfer the cooked pancakes to a wire rack set over a baking sheet to drain. This keeps them crispy on all sides.
- c.If desired, sprinkle with a little extra salt while they are still hot.
- d.Serve immediately with your favorite toppings, such as applesauce or sour cream.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1The most important step for crispy pancakes is removing as much moisture as possible from the grated potatoes.
- 2Use starchy potatoes like Russets, Idahos, or King Edwards. They have a lower water content and higher starch content, which leads to a crispier result.
- 3Fry the batter immediately after mixing to prevent it from turning grey due to oxidation.
- 4To keep earlier batches warm, place them in a single layer on the wire rack in an oven preheated to 200°F (95°C).
- 5Maintain a consistent oil temperature. If it's too low, the pancakes will be greasy; if it's too high, they'll burn before cooking through.
- 6Adding back the settled potato starch from the squeezed liquid acts as a natural binder and makes the pancakes even crispier.
Adapt it for your goals.
Herbed
Add 2 tablespoons of finely chopped fresh chives, parsley, or dill to the batter for a fresh, herby flavor.
SpicedSpiced
Incorporate 1/2 teaspoon of garlic powder and a pinch of nutmeg or cayenne pepper into the batter for extra warmth and flavor.
Gluten FreeGluten-Free
Substitute the all-purpose flour with matzo meal (for a traditional Jewish latke style) or a 1-to-1 gluten-free flour blend.
Root VegetableRoot Vegetable
Replace half of the potatoes with grated parsnips, carrots, or celery root for a more complex flavor profile.
Why this is on our healthy list.
Good Source of Energy
Potatoes are rich in complex carbohydrates, which are the body's primary source of energy, making these pancakes a filling and satisfying dish.
Rich in Potassium
Potatoes are an excellent source of potassium, an essential mineral that helps regulate fluid balance, muscle contractions, and nerve signals.
Contains Vitamin C
Potatoes provide a good amount of Vitamin C, an antioxidant that supports the immune system and skin health. Much of it is just under the skin, so using unpeeled potatoes (well-scrubbed) can boost this benefit.
Provides Dietary Fiber
When made with the skin on, potatoes offer dietary fiber, which is important for digestive health and can help you feel full longer.
Frequently asked questions
A serving of three potato pancakes contains approximately 250-350 calories, depending on the size and the amount of oil absorbed during frying. This estimate does not include toppings like sour cream or applesauce.