Go Back
Crispy Potato Pancakes

Crispy Potato Pancakes

These crispy potato pancakes are golden on the outside, tender on the inside, and perfect for breakfast, brunch, or a cozy dinner. Serve them with cool sour cream and sweet applesauce for a classic comfort-food pairing.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 pancakes
Course: Side Dish
Cuisine: European
Calories: 165
Ingredients Equipment Method Notes

Ingredients
  

Potato Pancakes
  • 1 1/2 lbs russet potatoes peeled
  • 1/2 yellow onion
  • 2 large eggs
  • 1/3 cup all-purpose flour
  • 1 1/2 tsp kosher salt
  • 1/2 tsp black pepper freshly ground
  • 1/4 tsp garlic powder
  • neutral oil for frying (such as canola, sunflower, or avocado oil)
For Serving (Optional)
  • sour cream to taste
  • applesauce to taste
  • chopped fresh chives or parsley for garnish

Equipment

  • Box grater
  • Large Mixing Bowl
  • Clean Kitchen Towel
  • Large skillet
  • Wire rack or paper towels

Method
 

  1. Peel the russet potatoes and grate them on the large holes of a box grater. Transfer the grated potatoes to a clean kitchen towel.
  2. 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.
  3. Grate the onion on the large holes of the box grater. Add the grated onion and squeezed potatoes to a large mixing bowl.
  4. 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.
  5. 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).
  6. 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.
  7. 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.
  8. 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.
  9. Serve the potato pancakes hot, topped with sour cream, applesauce, and a sprinkle of chopped fresh chives or parsley, if desired.

Notes

For extra crispiness, keep finished potato pancakes on a wire rack in a 250°F (120°C) oven while you cook the rest. If your mixture seems too loose, add an extra tablespoon of flour; if it feels too dry, mix in a splash of water or an extra egg.