Classic potato pancakes are crispy on the outside and soft on the inside, making them a perfect treat! With simple ingredients like potatoes, eggs, and a bit of flour, they’re easy to whip up.
These pancakes are great for breakfast or as a side dish! I like to serve mine with a dollop of sour cream on top. They disappear fast, so make enough to share—or not! 😉
Ingredients & Substitutions
Potatoes: I recommend using russet potatoes for their great texture and flavor. If you’re looking for a healthier option, try sweet potatoes—they add a nice sweetness. Just keep in mind this will change the taste a bit!
Onion: A small yellow onion works perfectly. If you want a milder flavor, go for a green onion or even chives. This adds a fresh note without being too overpowering.
Egg: The egg acts as a binder for the pancakes. If you have egg allergies or want a vegan option, you can use 1/4 cup of unsweetened applesauce instead. It helps hold everything together.
Flour: All-purpose flour is what I usually use, but you can swap it for gluten-free flour or even cornstarch for a lighter texture. If you’re keeping it low-carb, almond flour can be a great option too.
How Do I Get My Potato Pancakes Crispy?
The secret to crispy potato pancakes lies in removing excess moisture after grating the potatoes and onion. The more moisture you remove, the crispier your pancakes will be! Here’s how to do it:
- Grate the potatoes and onion into a bowl. Use a box grater or a food processor for convenience.
- Transfer the mixture to a clean kitchen towel or cheesecloth.
- Squeeze tightly, letting the water drain out. Be thorough—getting rid of the water is key!
Also, make sure your oil is hot enough before adding the patties. If the oil isn’t hot, the pancakes will absorb oil and become soggy.
How to Make Classic Potato Pancakes
Ingredients You’ll Need:
For the Pancakes:
- 2 large russet potatoes, peeled
- 1 small onion, peeled
- 1 large egg
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder (optional)
- Vegetable oil for frying
For Serving:
- Sour cream or applesauce (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and around 15-20 minutes to cook. Altogether, you should have delicious potato pancakes ready to serve in about 30-35 minutes. Quick and tasty!
Step-by-Step Instructions:
1. Prep the Potatoes and Onion:
Start by grating the peeled potatoes and onion. You can use a box grater or a food processor for this. Once grated, place the mixture into a clean kitchen towel or cheesecloth. Squeeze out as much moisture as you can—this helps your pancakes get crispy!
2. Mix the Batter:
In a large bowl, combine your grated potato and onion with the egg, flour, salt, black pepper, and garlic powder (if you like garlic). Mix everything together until fully combined. You want a nice, thick batter.
3. Heat the Oil:
Next, heat a skillet over medium-high heat. Pour in enough vegetable oil to cover the bottom of the pan. Wait until the oil is shimmering—this means it’s hot enough for frying!
4. Fry the Pancakes:
Now, it’s time to form your pancakes! Use a spoon or your hands to create small patties of the potato mixture—about 2-3 tablespoons each. Carefully place them in the hot oil. Remember not to overcrowd the pan; it’s better to fry them in batches.
5. Cook Until Golden:
Fry the pancakes for about 3-4 minutes on each side, or until they’re golden brown and crispy. When it’s time to flip, gently use a spatula to turn them over for even cooking.
6. Drain Excess Oil:
Once the pancakes are cooked, transfer them to a plate lined with paper towels. This will help soak up any extra oil and keep them nice and light.
7. Serve:
Serve your delicious potato pancakes hot! They’re fantastic with a side of sour cream or applesauce for dipping. Enjoy every bite!
Can I Use Sweet Potatoes Instead of Russet Potatoes?
Absolutely! Sweet potatoes will give the pancakes a different flavor and natural sweetness. Just keep in mind that they may need a bit more flour for binding since they contain more moisture than russet potatoes. Grate and squeeze them out just like the russet potatoes.
What Can I Substitute for Flour?
If you’re looking for a gluten-free option, you can use almond flour or chickpea flour in place of all-purpose flour. Start with the same amount and adjust if needed to achieve the desired consistency in the batter.
How to Store Leftover Potato Pancakes?
Store any leftover pancakes in an airtight container in the fridge for up to 3 days. To reheat, place them on a baking sheet and warm in a preheated oven at 375°F (190°C) for about 10-15 minutes, or until crispy again. You can also use a skillet over low heat to re-crisp them.
Can I Add Other Ingredients to the Batter?
Definitely! Feel free to mix in grated carrots, zucchini, or even herbs like chives and parsley for added flavor and nutrition. Just remember to squeeze out excess moisture from any wet ingredients to keep the batter from becoming too runny.
