Potato pancakes are a timeless comfort food with their crispy, golden edges and soft, savory centers. Whether you call them latkes, draniki, or simply potato pancakes, this recipe highlights everything you love about them: simplicity, flavor, and that satisfying crunch. Perfect for breakfast, brunch, or even as a side dish, these classic potato pancakes are versatile and always a hit.
Why You’ll Love This Recipe?
This recipe is all about celebrating the humble potato in the most delicious way possible. With just a handful of pantry staples, you’ll create a dish that’s crispy, satisfying, and endlessly adaptable. Potato pancakes are quick to whip up, and they work beautifully with a range of toppings, from tangy sour cream to sweet applesauce.
Ingredients
Here’s a quick look at what you’ll need. You’ll find the full list with exact measurements in the recipe card below:
- Russet potatoes, grated
- Onion for a touch of sharpness
- Eggs to bind everything together
- Flour for structure
- A pinch of salt and pepper for seasoning
These simple ingredients come together to create the ultimate crisp-and-tender pancakes.
Directions
Grate the Potatoes and Onion
Peel the potatoes and onion, then grate them using the large holes of a box grater. Transfer the mixture to a clean kitchen towel and wring out as much liquid as possible. This step is crucial for achieving crispy pancakes.
Mix the Batter
In a large bowl, combine the grated potatoes and onion with eggs, flour, salt, and pepper. Stir until the mixture is well combined.
Heat the Pan
Heat a generous amount of oil in a large skillet over medium heat. You want the oil hot enough to sizzle when you drop in a bit of batter.
Fry the Pancakes
Scoop about 2 tablespoons of the potato mixture into the pan and flatten it slightly with the back of a spoon. Fry for 2-3 minutes per side, or until golden brown and crispy. Work in batches to avoid overcrowding the pan.
Drain and Serve
Transfer the pancakes to a paper towel-lined plate to drain excess oil. Serve immediately with your favorite toppings.
Expert Tips and Tricks
- Remove Excess Liquid: Squeezing out the moisture from the potatoes and onion is key to crispy pancakes. Don’t skip this step!
- Keep Them Warm: Place cooked pancakes on a baking sheet in a warm oven (about 200°F) while you fry the rest.
- Choose the Right Oil: Neutral oils like vegetable or canola oil work best for frying.
Recipe Variations and Possible Substitutions
- Cheesy Twist: Add a handful of shredded Parmesan or cheddar cheese to the batter for extra flavor.
- Herb-Infused: Mix in chopped fresh parsley, dill, or chives for a herby kick.
- Gluten-Free Option: Use potato starch or gluten-free flour instead of all-purpose flour.
Serving and Pairing Suggestions
Potato pancakes are delicious on their own, but they truly shine with the right toppings. Try them with a dollop of sour cream, applesauce, or even smoked salmon for a fancy twist. Pair them with a light green salad or roasted vegetables for a complete meal.
Storage and Reheating Tips
- Refrigeration: Store leftover pancakes in an airtight container for up to 3 days.
- Freezing: Freeze cooked pancakes in a single layer on a baking sheet, then transfer to a freezer bag. Reheat straight from frozen.
- Reheating: Warm pancakes in a skillet over medium heat or in the oven at 350°F until crispy again.
FAQs
Can I make these ahead of time?
Yes! Prepare the batter in advance and store it in the fridge for up to a day. Just be sure to stir it before frying.
Why are my pancakes soggy?
Excess moisture is the culprit. Make sure to squeeze out as much liquid as possible from the potatoes and onion.
Can I bake these instead of frying?
Yes, but they won’t be as crispy. Brush a baking sheet with oil, spoon the batter into pancake shapes, and bake at 425°F for about 20 minutes, flipping halfway through.
What kind of potatoes work best?
Russet potatoes are ideal because they have a high starch content, which helps the pancakes hold together and crisp up nicely.
Conclusion
Classic potato pancakes are a simple, satisfying dish that’s been loved for generations. Whether you’re serving them for breakfast, as a snack, or alongside your favorite main course, they never fail to impress. Crispy, golden, and endlessly customizable, these pancakes are a must-try for anyone who appreciates comfort food done right. So grab some potatoes and start grating—you’ll love how easy and delicious this recipe is!
Print
Golden Crispy Potato Pancakes – A Timeless Comfort Food Favorite
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings (or 6–8 for smaller servings) 1x
- Category: Breakfast, Side Dish
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Description
These crispy, golden potato pancakes are a comfort food classic. Perfectly seasoned and pan-fried, they make a great breakfast or side dish. Serve with sour cream or applesauce for the ultimate treat
Ingredients
- 4 medium potatoes, peeled and grated
- 1 small onion, grated
- 1 egg
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Vegetable oil for frying
Instructions
- Grate the potatoes and onion using a box grater or food processor.
- Place the grated potatoes and onion into a clean kitchen towel and squeeze out the excess moisture.
- In a large bowl, combine the grated potatoes, onion, egg, flour, salt, and pepper. Mix well.
- Heat oil in a large skillet over medium-high heat.
- Scoop about 2 tablespoons of the potato mixture and form into a small patty. Place it in the skillet and flatten it slightly. Fry until golden brown and crispy, about 3-4 minutes per side.
- Transfer the pancakes to a paper towel-lined plate to drain excess oil.
- Repeat with the remaining mixture.
Notes
- You can use a food processor to speed up the grating process.
- For extra crispy pancakes, ensure the oil is hot enough before frying.
- If you prefer a thicker batter, you can add more flour as needed.
Nutrition
- Serving Size: 1 pancake (approximately 1/4 of the recipe)
- Calories: 180
- Sugar: 1g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg
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