Nothing beats the golden, crispy perfection of homemade potato pancakes! Whether you enjoy them for breakfast, as a side dish, or a satisfying snack, these potato pancakes are packed with flavor and simple to make.
With just a few ingredients, you can create a batch of crispy delights that everyone will love. Follow this easy, step-by-step recipe to achieve the best results every time.
Ingredients
To make the perfect potato pancakes, gather these essential ingredients:
- 4 large russet potatoes (or Yukon Gold for extra creaminess)
- 1 small onion, finely grated
- 2 large eggs
- ¼ cup all-purpose flour (or substitute with breadcrumbs for added crispiness)
- ½ teaspoon baking powder (optional, for extra fluffiness)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder (optional, for extra flavor)
- ¼ teaspoon smoked paprika (optional, for a slight kick)
- ½ cup vegetable oil (or butter for a richer taste)
- ½ cup of shredded cheese (optional)
How To Make Potato Pancakes
1. Prepare the Potatoes
Start by peeling the potatoes and grating them using the large holes of a box grater. If you prefer a finer texture, use a food processor with the shredding attachment.
Once grated, transfer the potatoes to a clean kitchen towel and squeeze out as much liquid as possible. Removing excess moisture is the key to achieving crispy pancakes.
2. Mix the Ingredients
In a large mixing bowl, combine the grated potatoes and finely grated onion. Add the eggs, flour, baking powder, salt, black pepper, garlic powder, and smoked paprika.
Stir everything together until well combined. The mixture should hold together when pressed.
3. Heat the Oil
Place a large skillet over medium-high heat and add enough vegetable oil to cover the bottom. Allow the oil to heat until it shimmers.
To test if the oil is ready, drop a small bit of batter into the pan — if it sizzles immediately, it’s time to cook the pancakes.
4. Shape and Fry
Using a spoon or your hands, scoop about ¼ cup of the potato mixture and flatten it into a patty. Carefully place it in the hot oil.
Repeat, making sure not to overcrowd the pan. Fry each pancake for 3–4 minutes per side or until golden brown and crispy.
5. Drain and Serve
Once the pancakes are cooked to perfection, transfer them to a paper towel-lined plate to drain excess oil. Serve immediately with sour cream, applesauce, or your favorite dipping sauce.
Tips for Perfect Potato Pancakes
- Use the right potatoes: Russet potatoes have a high starch content, making them perfect for crispy pancakes.
- Drain the moisture: Excess liquid results in soggy pancakes. Always squeeze out as much water as possible.
- Don’t overcrowd the pan: Frying too many at once lowers the oil temperature and prevents crispiness.
- Serve hot: Potato pancakes taste best fresh and crispy, so serve them immediately.
Variations and Serving Ideas
- Cheesy Potato Pancakes: Add ½ cup of shredded cheese (cheddar or parmesan) to the batter.
- Spicy Potato Pancakes: Mix in finely chopped jalapeños or a pinch of cayenne pepper.
- Loaded Potato Pancakes: Top with sour cream, chives, and crumbled bacon for a loaded baked potato flavor.
Storage and Reheating
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a skillet over medium heat or bake at 375°F for 10 minutes to regain crispiness. Avoid microwaving, as it makes them soggy.
Conclusion
Making potato pancakes from scratch is easier than you think! With simple ingredients and a few key techniques, you’ll get golden, crispy pancakes every time. Whether you enjoy them plain, loaded with toppings, or alongside your favorite meal, these potato pancakes are sure to be a crowd-pleaser.
