Potato Pancakes
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Crispy, golden Potato Pancakes are one of my family’s favorite comfort foods! These are just as perfect for a cozy breakfast as they are for a crowd-pleasing appetizer. With crisp edges, tender centers, and a deeply savory, satisfying flavor, these easy latke-style cakes come together quickly and simply with just a few pantry staples.
Table of Contents
- Here’s Why You’ll Love This Recipe
- Ingredients You’ll Need
- In Photos: How To Make Homemade Potato Pancakes
- FAQ
- More Recipes
Potato pancakes are made from grated potatoes and onions, then mixed with a bit of flour and seasoned. Next, we shallow-fry until crisp. Serve them up hot with dollops of sour cream, a sprinkle of fresh chives, or applesauce on the side for a classic and nostalgic treat.
These Potato cakes are pure comfort food, and once you try them homemade, you’ll see how easy and satisfying they can be. This recipe is a must-make for the holidays or any time you’re craving something homemade and delicious.
Here’s Why You’ll Love This Recipe
- Crisp on the outside, soft inside: The contrast of textures is perfect.
- Simple ingredients: You probably have everything you need in your fridge and pantry right now!
- Versatile: Great for breakfast, brunch, or as a savory side dish.
- Crowd-friendly: Easy to double or triple for feeding the whole crew!
Ingredients You’ll Need
The recipe card at the bottom of the post contains the full list with all of the amounts. Refer to that when you’re cooking.
- Russet potatoes: High in starch and low in moisture, these give the pancakes their signature texture.
- Onion: Make sure they are finely diced for the best results.
- All-purpose flour: Helps bind the mixture and adds structure.
- Egg: Fresh farm eggs are best, but your average grocery store egg will work in a pinch.
- Kosher salt: Don’t sub in with table salt. The measurements are not 1:1.
- Ground black pepper: Follow your heart here. If your family loves pepper, add a few extra shakes. Not fans? You can omit.
- Vegetable oil: For frying; use enough to reach about halfway up the pancakes. How much will depend on the size of your pan.
- Sour cream and chives: Optional, but tastes amazing!
- Applesauce: Another traditional topping with a hint of sweetness.
In Photos: How To Make Homemade Potato Pancakes
Step 1: Grate & Drain
Peel and grate the potatoes using a box grater or food processor. Grate the onion in the same way. Place the grated potatoes and onion in a clean kitchen towel, and wring out as much liquid as possible.
Step 2: Combine & Preheat Oil
Transfer to a large bowl and stir in the flour, egg, salt, and pepper until well combined.
Heat oil in a large skillet over medium-low heat until it reaches 325 to 375°F (160 to 190°C).
Step 3: Fry
Scoop about 1/4 cup of the mixture into the hot oil, pressing slightly to flatten.
Fry until golden brown and crisp on the bottom, then carefully flip and cook the other side.
Step 4: Serve
Remove from the pan and drain on paper towels. Serve warm with sour cream and chives or applesauce.
Helpful Tips and Tricks
- Squeeze out as much moisture as you can! This is key to getting crispy pancakes.
- Don’t overcrowd the pan, or the oil temperature will drop.
- Keep the finished pancakes warm in a low oven if you’re making a big batch.
- A cast-iron skillet holds heat well and gives a beautiful golden crust.
FAQ
Yes, but they taste best fresh. Reheat in a 225°F oven or air fryer to keep them crisp.
Russets are ideal, but Yukon Golds can work in a pinch. The texture may be slightly softer.
A box grater works just as well. It takes a bit more time but gives great results.
More Recipes
Potato Pancakes
Ingredients
- 2 (426 g) russet potatoes, large
- 1 (110 g) onion
- 3 tablespoons (22.5 g) all-purpose flour
- 1 (44 g) egg, large
- 1 teaspoon (6 g) kosher salt
- 1/4 teaspoon (0.5 g) ground black pepper
- enough oil to come about 1/2-inch up the sides of a large pan, (I use vegetable oil)
- sour cream & fresh chives, (optional garnish)
- applesauce, (optional garnish)
Instructions
- Peel the potatoes and grate them (either by hand or in a food processor).
- Grate the onion (either by hand or in a food processor).
- Place the grated potatoes and onion in a clean kitchen towel and squeeze out as much moisture as possible.
- Transfer the grated potatoes and onion to a large bowl and combine with the flour, egg, salt, and pepper.
- Pour oil into a large skillet and place it over medium-low heat.
- Heat the oil until it reaches a temperature between 325 and 375 degrees F.
- Scoop about 1/4-cup of the potato mixture into the hot oil, flattening it slightly.
- Fry until golden brown, then gently flip and repeat.
- Drain the potato pancakes on paper towels and serve with sour cream and chives and/or applesauce.
