Here’s a classic Potato Pancake recipe 🥔 — crispy on the outside, tender on the inside. Perfect for breakfast, brunch, or a side dish.
🥔 Potato Pancakes (Makes 6–8 pancakes)
Ingredients
- 4 medium potatoes, peeled and grated
- 1 small onion, grated (optional for flavor)
- 2 large eggs
- 3 tbsp all-purpose flour
- 1 tsp salt
- ½ tsp black pepper
- Vegetable oil or butter, for frying
- Optional toppings: sour cream, applesauce, chives
Instructions
- Prepare potatoes
- Grate potatoes (and onion if using).
- Place grated potatoes in a clean kitchen towel and squeeze out excess liquid.
- Make batter
- In a large bowl, combine grated potatoes, eggs, flour, salt, and pepper.
- Mix until well combined.
- Heat oil
- In a large skillet, heat 2–3 tbsp vegetable oil or butter over medium heat.
- Fry pancakes
- Spoon about ¼ cup of the potato mixture per pancake into the skillet.
- Flatten slightly with a spatula.
- Fry 3–4 minutes per side until golden brown and crispy.
- Drain & serve
- Transfer pancakes to a plate lined with paper towels to remove excess oil.
- Serve warm with sour cream, applesauce, or fresh herbs.
💡 Tips
- Crispier pancakes: Remove as much liquid from potatoes as possible before mixing.
- Even cooking: Keep the heat medium to medium-high; too high burns the outside before cooking the center.
- Make ahead: Pancakes can be kept warm in a 200°F (95°C) oven while frying the rest.
- Variations: Add garlic, shredded cheese, or chopped herbs to the batter for extra flavor.
🌟 Variations
- Latkes: Traditional Jewish version, often served with sour cream or applesauce.
- Cheesy potato pancakes: Fold in ½ cup shredded cheese before frying.
- Sweet potato pancakes: Substitute half or all potatoes with sweet potatoes for a sweeter version.
- Spicy version: Add ¼ tsp cayenne or smoked paprika for a kick.
I can also give you a restaurant-style potato pancake recipe that’s ultra-crispy on the outside, soft inside, and perfectly golden every time.
Do you want me to do that?
