Few comfort foods are as nostalgic and satisfying as a perfectly crisp potato pancake. Whether you grew up calling them latkes, draniki, or kartoffelpuffer, this simple potato-based fritter delivers irresistible crunch and tender, savory centers. Today, I’ll show you how to make the ultimate potato pancake with pro-level crisp, balanced seasoning, and masterful technique worthy of your favorite bistro.
Table of Contents
Potato Pancake Recipe
At a Glance
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Servings: 8 pancakes
- Approx. Calories: 165 per pancake
Ingredients
- 1 ½ lbs (680 g) russet potatoes, peeled
- ½ medium yellow onion
- 2 large eggs
- ⅓ cup (40 g) all-purpose flour
- 1 ½ tsp kosher salt
- ½ tsp black pepper
- ¼ tsp garlic powder
- Neutral oil for frying (avocado, canola, or sunflower)
Instructions
- Grate the potatoes. Use the large holes of a box grater for the best texture. Transfer the grated potatoes onto a clean kitchen towel.
- Extract moisture. Wrap the potatoes in the towel and squeeze hard to remove excess water. Less moisture means crispier pancakes.
- Grate the onion. Add it to a large bowl with the grated potatoes.
- Mix the batter. Stir in the eggs, flour, salt, pepper, and garlic powder until fully combined.
- Heat the oil. Preheat a skillet over medium-high heat with ¼ inch of oil until shimmering.
- Fry the pancakes. Drop 2–3 tablespoons of batter into the hot oil and flatten slightly. Cook for 3–4 minutes per side, or until deep golden brown.
- Drain and serve. Transfer to a rack or paper towels. Serve immediately with sour cream or applesauce.
Substitutions & Dietary Swaps
Gluten-Free: Replace flour with potato starch or a 1:1 GF blend.
Dairy-Free: The recipe is naturally dairy-free; just choose dairy-free toppings.
Low-Sodium: Reduce salt to ½ teaspoon and add herbs like parsley or chives for added flavor.
Egg-Free: Use 3 tablespoons aquafaba or 1 flax egg (1 tbsp flax meal + 3 tbsp water).
Oil Swaps: Use avocado or refined coconut oil for higher smoke points.
Chef’s Pro Tips
- Russets are king: Their high starch content yields the crispiest pancake.
- Don’t skip squeezing: Excess water is the enemy of browning.
- Keep the oil hot: Pancakes should sizzle instantly when dropped in.
- Avoid crowding: Fry in batches for even browning.
- Use a wire rack: Unlike paper towels, racks prevent steam from softening the crust.
Make Ahead, Storage & Reheating
Make Ahead: Mix ingredients right before frying potatoes oxidize quickly. You may grate potatoes 2 hours ahead if kept submerged in cold water, but dry thoroughly before cooking.
Storage: Refrigerate cooked pancakes for up to 4 days. Freeze between layers of parchment for up to 3 months.
Reheat: For best crispness, reheat at 425°F (220°C) for 8–10 minutes or in an air fryer for 5–6 minutes.
Troubleshooting & Common Mistakes
- Pancakes turn soggy: Oil wasn’t hot enough or potatoes weren’t dried fully.
- Pancakes fall apart: Add one more tablespoon of flour or one extra egg.
- Greasy texture: Overcrowded pan lowers oil temperature fry in batches.
- Burning before cooking through: Heat is too high; lower to medium.
- Pale pancakes: Mild oxidation or insufficient heat use a cast iron pan for stronger browning.
Flavor Pairings & Serving Suggestions
For additional guidance about potato nutrition and safe handling, you can reference resources from USDA.gov.
Crispy Potato Pancakes
Ingredients
Equipment
Method
- Peel the russet potatoes and grate them on the large holes of a box grater. Transfer the grated potatoes to a clean kitchen towel.
- Wrap the grated potatoes in the towel and squeeze firmly over the sink or a bowl to remove as much excess liquid as possible. This step is essential for crispy potato pancakes.
- Grate the onion on the large holes of the box grater. Add the grated onion and squeezed potatoes to a large mixing bowl.
- Add the eggs, flour, salt, black pepper, and garlic powder to the bowl. Stir until everything is evenly combined and the mixture holds together when pressed.
- Heat a large skillet over medium to medium-high heat and pour in enough neutral oil to coat the bottom of the pan in a thin layer (about 1/4 inch).
- Once the oil is hot and shimmering, scoop about 2 to 3 tablespoons of the potato mixture into the pan for each pancake. Flatten gently with the back of a spoon or spatula to form a thin disc.
- Fry the potato pancakes for 3 to 4 minutes per side, or until deeply golden and crisp around the edges. Adjust the heat as needed so they brown without burning.
- Transfer the cooked pancakes to a wire rack set over a baking sheet or to a plate lined with paper towels to drain excess oil. Repeat with the remaining batter, adding more oil to the pan as needed.
- Serve the potato pancakes hot, topped with sour cream, applesauce, and a sprinkle of chopped fresh chives or parsley, if desired.
Notes
FAQs
1. Can I use sweet potatoes?
Yes! swap 1:1, but reduce flour by one tablespoon because sweet potatoes are less starchy.
2. Can I bake potato pancakes instead of frying?
They won’t be as crispy, but baking at 450°F with a lightly oiled sheet pan works well.
3. Why did my pancakes turn gray?
Potatoes oxidize when exposed to air; it’s harmless. Add a teaspoon of lemon juice if color matters.
4. Can I prepare the batter ahead?
Not recommended! potatoes release water and lose texture. Fry immediately for best results.
5. What oil is best for frying?
High–smoke point oils like canola, peanut, or avocado work best.
6. How do I keep pancakes warm for a party?
Place on a rack in a 250°F oven for up to 45 minutes without losing crispness.
7. Can I shred potatoes in a food processor?
Yes! Use the shredding disk for fast, consistent texture.
Conclusion
This crispy, golden potato pancake recipe delivers everything you love about this comfort-food classic shatteringly crisp edges, tender centers, and a savory flavor that pairs with almost anything. Try it once, and it may just become a weekly staple. If you enjoyed this recipe, explore more dishes in our recipe collection!