Potato Pancakes

Potato Pancakes
  • PREP TIME
    10 mins
  • COOK TIME
    15 mins
  • TOTAL TIME
    25 mins
  • SERVING
    6 People
  • VIEWS
    925

Crispy, golden-brown potato pancakes, a timeless comfort food that's surprisingly versatile. Enjoy them with sweet applesauce and tangy sour cream for a delightful supper, or alongside a hearty roast chicken for a satisfying winter feast. Each bite offers a perfect balance of savory and comforting flavors.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    47 g
  • Cholesterol
    31 mg
  • Fiber
    6 g
  • Protein
    7 g
  • Saturated Fat
    1 g
  • Sodium
    415 mg
  • Sugar
    3 g
  • Fat
    8 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View 5 mins Prepare Ingredients and Preheat Oven: Gather all ingredients. Preheat oven to 200°F (95°C) and line a baking sheet with paper towels. (5 minutes)

Image Step 02
02 Step

Recipe View 10 mins Grate Potatoes and Onion: Using a box grater or food processor, finely grate the peeled potatoes and onion into a large bowl. (10 minutes)

Image Step 03
03 Step

Recipe View 5 mins Remove Excess Moisture: Place the grated potato and onion mixture into a clean kitchen towel or cheesecloth. Squeeze out as much excess liquid as possible. This step is crucial for crispy pancakes! (5 minutes)

Image Step 04
04 Step

Recipe View 2 mins Combine Ingredients: Return the drained potato and onion mixture to the bowl. Add the beaten egg, salt, and pepper. Mix well. (2 minutes)

Image Step 05
05 Step

Recipe View 3 mins Add Flour: Gradually add the flour, mixing until just combined. The batter should be thick enough to hold its shape when dropped from a spoon. Add more flour, 1 tablespoon at a time, if needed. (3 minutes)

Image Step 06
06 Step

Recipe View 5 mins Heat Oil: Pour about 1/4 inch of vegetable oil into a heavy-bottomed skillet (cast iron works great) over medium-high heat. The oil is ready when a small shred of potato sizzles immediately upon contact. (5 minutes)

Image Step 07
07 Step

Recipe View 2 mins Fry Pancakes: Drop 1/4-cup mounds of batter into the hot oil, being careful not to overcrowd the pan (2-3 pancakes at a time). Flatten each mound slightly with the back of a spatula to form 1/2-inch-thick pancakes. (2 minutes)

Image Step 08
08 Step

Recipe View 10 mins Cook Until Golden: Fry the pancakes for 3-4 minutes per side, or until golden brown and crispy. Adjust heat if necessary to prevent burning. (8-12 minutes per batch)

Image Step 09
09 Step

Recipe View 2 mins Drain and Keep Warm: Transfer the cooked pancakes to the prepared baking sheet lined with paper towels to drain excess oil. Place the baking sheet in the preheated oven to keep the pancakes warm while you cook the remaining batter. (2 minutes)

Image Step 10
10 Step

Recipe View 1 mins Serve Immediately: Serve the potato pancakes warm with applesauce, sour cream, or your favorite toppings. (1 minute)

For extra flavor, consider adding a pinch of nutmeg or garlic powder to the potato mixture.
If you don't have time to squeeze out the excess liquid, you can let the grated potato and onion mixture sit in a colander for about 15-20 minutes, allowing the liquid to drain naturally.
To prevent the pancakes from sticking to the skillet, make sure the oil is hot before adding the batter.
Potato pancakes are best enjoyed fresh, but leftovers can be stored in the refrigerator for up to 2 days. Reheat in a skillet or oven until crispy.

Delmer Kling

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.7/ 5 ( 308 Ratings)
Total Reviews: (7)
  • Trey Hansenernser

    Next time I'll try grating the potatoes in a food processor to save time.

  • Alexane Considine

    I found that using a cast iron skillet worked best for even cooking.

  • Deanna Morar

    The tip about squeezing out the excess liquid was a game-changer. My pancakes were perfectly crispy!

  • Chloe Denesik

    My kids loved these! They're a new family favorite.

  • Myrna Vonrueden

    I added some shredded cheddar cheese to the batter and it was delicious!

  • Lupe Cartwrightmorissette

    These were a bit bland for my taste. I'll add more seasoning next time.

  • Hermina Oberbrunner

    These were so easy to make and tasted just like my grandmother's!

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