Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4
Yield: 12 potato pancakes
Difficulty: Easy
Ingredients
- 2 pounds russet potatoes, peeled
- 1 medium yellow onion
- 2 large eggs
- ¼ cup all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder (optional)
- ¼ teaspoon paprika
- Vegetable oil, for frying
- Chopped fresh parsley, for garnish
Optional Toppings
- Sour cream
- Applesauce
- Chopped chives
- Smoked salmon
- Shredded cheese
Instructions
Step 1: Prepare the Potatoes
Peel the potatoes and grate them using the large holes of a box grater or a food processor. Grate the onion as well.
Step 2: Remove Excess Moisture
Transfer the grated potatoes and onion to a clean kitchen towel or cheesecloth. Twist tightly and squeeze out as much liquid as possible. Removing excess moisture is essential for crispy pancakes.
Step 3: Mix the Batter
Place the drained potato mixture into a large bowl. Add eggs, flour, cornstarch, salt, pepper, garlic powder, and paprika. Stir until everything is evenly combined.
Step 4: Heat the Oil
Pour about ¼ inch of vegetable oil into a large skillet. Heat over medium-high heat until the oil reaches approximately 350°F (175°C).
Step 5: Fry the Pancakes
Scoop about ¼ cup of the potato mixture into the hot oil and flatten gently with a spatula. Fry each pancake for 3–4 minutes per side, or until deeply golden brown and crispy.
Step 6: Drain
Transfer the cooked pancakes to a plate lined with paper towels to remove excess oil.
Step 7: Serve
Serve immediately while hot with sour cream, applesauce, fresh herbs, or your favorite toppings.
Tips for Perfect Potato Pancakes
- Use russet potatoes because they contain more starch and become crispier.
- Squeeze out as much liquid as possible before mixing.
- Don’t overcrowd the frying pan.
- Keep cooked pancakes warm in a 200°F (95°C) oven while preparing additional batches.
- Serve immediately for maximum crispiness.
Recipe Variations
Cheesy Potato Pancakes
Add ½ cup shredded cheddar or Parmesan cheese to the batter.
Herb Potato Pancakes
Mix in chopped parsley, dill, or chives for fresh flavor.
Garlic Potato Pancakes
Increase garlic powder or add one minced garlic clove.
Spicy Potato Pancakes
Add cayenne pepper or finely chopped jalapeños.
Gluten-Free Version
Replace all-purpose flour with gluten-free flour or potato starch.
Serving Suggestions
Potato pancakes pair wonderfully with:
- Sour cream
- Applesauce
- Greek yogurt
- Smoked salmon
- Fried eggs
- Bacon or sausage
- Roasted vegetables
- Fresh green salad
Storage Instructions
Store leftover potato pancakes in an airtight container in the refrigerator for up to 3 days.
To reheat, bake at 375°F (190°C) for 8–10 minutes or cook in an air fryer for 4–5 minutes until crispy. Avoid microwaving if you want to maintain their crisp texture.
You can also freeze cooked pancakes for up to 2 months. Reheat directly from frozen in the oven or air fryer.
Nutrition Information (Per Serving)
- Calories: 290
- Protein: 7 g
- Carbohydrates: 35 g
- Fat: 13 g
- Saturated Fat: 2 g
- Cholesterol: 95 mg
- Fiber: 3 g
- Sugar: 2 g
- Sodium: 460 mg
- Potassium: 760 mg
- Calcium: 40 mg
- Iron: 2 mg