Few dishes offer the pure joy and satisfying crunch of Potato Pancakes. With a crispy, golden-brown exterior and a tender, flavorful center, this classic Eastern European favorite strikes a beautiful balance between comforting nostalgia and irresistible texture. Whether you’re whipping up a family brunch or looking for the perfect side to complete your dinner spread, these pancakes bring together simple, honest ingredients and turn them into a dish that always sparks delight. As soon as the scent fills your kitchen, you’ll understand why Potato Pancakes have remained a cherished staple across generations.
Ingredients You’ll Need
All it takes is a handful of everyday ingredients to achieve Potato Pancakes that are irresistibly crisp on the outside and tender inside. Each component plays a key role—whether it’s boosting flavor, binding, or helping with that addictive crunch. Here’s what you’ll need and why:
- Russet potatoes (2 pounds, peeled and grated): The starchy texture is perfect for forming crispy, cohesive pancakes.
- Small onion (1, grated): Adds subtle sweetness and earthy depth that perfectly complements the potatoes.
- Large eggs (2): Essential for binding everything together so the pancakes hold their shape.
- All-purpose flour (1/4 cup): Just enough to help with structure and crispness without making the pancakes heavy.
- Salt (1 teaspoon): Brings out the natural flavors in both the potatoes and onions.
- Black pepper (1/4 teaspoon): A little kick to enhance overall savoriness.
- Baking powder (1/2 teaspoon): Lends a touch of lightness, making pancakes less dense.
- Vegetable oil (for frying): Neutral flavor ensures the potatoes shine while delivering that signature golden crust.
- Sour cream and applesauce (for serving, optional): Classic toppings that either add creamy tang or sweet contrast, taking your pancakes over the top.
How to Make Potato Pancakes
Step 1: Prep and Squeeze the Potatoes & Onion
Start by peeling and grating your russet potatoes and onion. This is really where the magic begins! As soon as you’re done grating, place the mix in a clean kitchen towel and squeeze out as much liquid as possible. This crucial step ensures that your Potato Pancakes will fry up beautifully crisp instead of turning out soggy. The drier your mixture, the better the texture.
Step 2: Mix the Batter
Transfer the squeezed potatoes and onion to a large bowl. Add in the eggs, flour, salt, pepper, and baking powder. Give it all a thorough mix until every strand is coated and the mixture holds together. You’ll notice the batter coming together and the aroma will already have you hungry—don’t worry, you’re almost at the finish line!
Step 3: Heat the Oil
Pour about 1/4 inch of vegetable oil into a large skillet and heat it over medium-high. The oil should shimmer but not smoke—a small drop of batter should sizzle immediately. This is the secret to that satisfying crispness Potato Pancakes are famed for.
Step 4: Fry the Pancakes
Drop heaping tablespoons of the potato mixture into the hot oil, gently flattening each mound with a spatula to form a pancake. Be sure to leave enough space between each one—overcrowding the pan makes them steam instead of fry. Let each pancake cook for 2–3 minutes per side, flipping only when the edges are deeply golden and the underside releases easily.
Step 5: Drain and Repeat
Transfer each finished pancake onto a paper towel-lined plate to drain any excess oil. Fry the remaining mixture in batches, adding more oil as needed. If desired, keep completed pancakes warm in a 200°F oven while you finish the batch so everyone eats crispy, hot Potato Pancakes together.
How to Serve Potato Pancakes
Garnishes
The most traditional way to serve Potato Pancakes is with a generous dollop of cold sour cream or a spoonful of sweet applesauce. The creamy tang of sour cream or the bright freshness of applesauce both make each bite irresistible. Add some chopped fresh chives or parsley for a pop of color and extra flavor, or sprinkle with a dash of smoked paprika for a touch of warmth.
Side Dishes
Potato Pancakes are happy alongside just about anything! Pair them with eggs for a hearty brunch, serve with smoked salmon and pickled onions for an elegant appetizer, or round out a cozy dinner plate with roasted vegetables, sausages, or a crisp green salad. Their versatility means there’s no wrong way to enjoy them.
Creative Ways to Present
For a party-ready spread, stack mini Potato Pancakes and use them as a base for creative toppings—think crème fraîche and caviar, herbed whipped feta, or roasted tomatoes. You can also cut pancakes into wedges and serve them nacho-style with fun dips. However you dress them up, they’re always the first thing to disappear!
Make Ahead and Storage
Storing Leftovers
Leftover Potato Pancakes can be stored in an airtight container in the refrigerator for up to three days. Be sure they’ve cooled fully before storing to maintain their crispness as much as possible, and place parchment between layers to keep them from sticking together.
Freezing
Potato Pancakes freeze wonderfully! Arrange cooled pancakes in a single layer on a baking sheet and freeze until solid, then transfer to a freezer bag. They’ll keep for up to two months. This method ensures they won’t stick together, making reheating a breeze for spontaneous snacking or an ultra-quick side dish.
Reheating
For best results, reheat Potato Pancakes in a 400°F oven for about 10 minutes or until heated through and crispy. Avoid microwaving, as it tends to soften the pancakes and you’ll lose that glorious crunch. A few minutes in a hot skillet works wonders for reviving their original texture as well!
FAQs
Can I make Potato Pancakes with other types of potatoes?
While russet potatoes are ideal for their high starch, you can try Yukon Golds if you prefer a slightly creamier, richer texture. Just avoid waxy potatoes, as they don’t crisp up as nicely.
Do I need to peel the potatoes?
Peeled potatoes create a smoother texture, but if you like a slightly rustic vibe and a bit more fiber, feel free to leave the skins on—just be sure to scrub them very well before grating.
Why do my Potato Pancakes fall apart in the pan?
This often happens if there’s too much moisture left in the mixture. Make sure to squeeze the potatoes and onion thoroughly, and don’t skip the eggs and flour, which help bind everything together.
Can I make Potato Pancakes gluten free?
Absolutely! Simply swap the all-purpose flour for your favorite gluten-free flour blend or even potato starch for a naturally gluten-free version. The results are just as delicious.
How can I add more flavor to my Potato Pancakes?
Try stirring in chopped fresh herbs like dill, chives, or parsley, or add a pinch of garlic powder or smoked paprika to the batter. For a cheese lover’s twist, mix in a handful of grated Parmesan or sharp cheddar!
Final Thoughts
There’s just something magical about sharing a plate of freshly made Potato Pancakes with people you love. Crispy, warm, and endlessly adaptable, they’re so much more than a side dish—they’re an invitation to gather and savor life’s simple pleasures. Try these out, and I guarantee they’ll become a new favorite in your kitchen too!
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Potato Pancakes Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Side Dish, Appetizer
- Method: Frying
- Cuisine: Eastern European
- Diet: Vegetarian
Description
Learn how to make delicious and crispy Potato Pancakes, a classic Eastern European dish perfect as a side or appetizer. These fried potato patties are savory and satisfying, with a golden brown crunch that pairs wonderfully with sour cream or applesauce.
Ingredients
Potato Pancakes:
- 2 pounds russet potatoes (peeled and grated)
- 1 small onion (grated)
- 2 large eggs
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon baking powder
- vegetable oil for frying
- sour cream and applesauce for serving (optional)
Instructions
- Prepare the Potato Mixture: Squeeze out excess liquid from grated potatoes and onion. Mix in eggs, flour, salt, pepper, and baking powder.
- Fry the Pancakes: Heat oil, drop mixture into skillet, and flatten. Fry until golden and crispy on both sides.
- Drain and Serve: Transfer cooked pancakes to drain on paper towels. Serve hot with sour cream and/or applesauce.
Notes
- For extra crispiness, fry in small batches and avoid overcrowding the pan.
- You can keep cooked pancakes warm in a 200°F oven while finishing the rest.
Nutrition
- Serving Size: 3 pancakes
- Calories: 290
- Sugar: 2 g
- Sodium: 460 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 70 mg
