Crispy Potato Pancakes
Are you wondering how to make potato pancakes that are perfectly crispy on the outside and tender inside? This classic recipe uses grated potatoes, onions, and simple bindings for golden latkes or fritters—perfect for breakfast, sides, or snacks like Hanukkah treats. With just 15 minutes of prep and basic tools, it’s ideal for beginners or busy cooks. Whether you’re using russet potatoes for tradition or adding herbs for flair, learning how to make potato pancakes ensures delicious results every time—no fancy equipment needed!
Why You’ll Love This How to Make Potato Pancakes Recipe
- Simple Ingredients: Just potatoes, onion, eggs, and flour—most are pantry staples.
- Crispy Perfection: Squeezing moisture ensures golden edges without sogginess.
- Quick to Prepare: Ready in under 30 minutes, great for weeknights or brunches.
- Versatile Dish: Serve with applesauce, sour cream, or as a base for toppings.
- Family Favorite: Kid-friendly and customizable for dietary needs like gluten-free.
This guide on how to make potato pancakes draws from traditional methods, delivering reliable, flavorful outcomes praised by home cooks.
Ingredients for How to Make Potato Pancakes
This recipe makes about 12 pancakes with easy, everyday ingredients.
- 4 large russet potatoes (about 2 lbs), peeled – For the best starch and texture.
- 1 medium onion – Adds savory depth.
- 2 large eggs – Binds the mixture.
- 1/4 cup all-purpose flour – Or matzo meal for traditional; use GF flour for gluten-free.
- 1 teaspoon salt – To taste.
- 1/2 teaspoon black pepper – For seasoning.
- Vegetable oil for frying – Neutral oil like canola.
Optional add-ins: 1/4 teaspoon garlic powder or chopped chives for extra flavor.
Step-by-Step Instructions: How to Make Potato Pancakes
Follow these easy steps for foolproof results—use a box grater or food processor.
- Grate Potatoes and Onion: Shred potatoes and onion using the large holes of a box grater or food processor.
- Squeeze Moisture: Place grated mixture in a clean towel or cheesecloth; wring out as much liquid as possible—this is key for crispiness.
- Mix Ingredients: In a large bowl, combine drained potatoes/onion with eggs, flour, salt, pepper, and any add-ins. Stir until evenly coated.
- Heat Oil: In a large skillet, heat 1/4 inch of oil over medium-high until shimmering (about 350°F).
- Fry Pancakes: Drop 1/4 cup scoops into oil, flatten slightly. Fry 3-4 minutes per side until golden and crisp. Drain on paper towels.
- Serve: Enjoy hot with toppings like sour cream or applesauce.
Pro Tip: Work quickly after grating to prevent potatoes from browning.
Prep Time, Cook Time, and Servings
- Prep Time: 15 minutes
- Cook Time: 15-20 minutes
- Total Time: 30-35 minutes
- Servings: 4 (about 12 pancakes)
- Yield: 12 pancakes
Nutritional Information for How to Make Potato Pancakes (Per 3 Pancakes)
Based on 4 servings, this how to make potato pancakes recipe is a comforting treat. Nutrition is approximate; values may vary.
| Nutrient | Amount per Serving | % Daily Value* |
|---|---|---|
| Calories | 250 kcal | 13% |
| Total Fat | 10g | 13% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 93mg | 31% |
| Sodium | 600mg | 26% |
| Total Carbohydrates | 35g | 13% |
| Dietary Fiber | 3g | 11% |
| Sugars | 2g | – |
| Protein | 6g | 12% |
*Percent Daily Values are based on a 2,000-calorie diet. Potatoes provide potassium and vitamin C.
Tips for the Best How to Make Potato Pancakes
- Drain Thoroughly: Excess moisture leads to splattering and soft pancakes—squeeze hard!
- Hot Oil: Maintain medium-high heat; too low makes them greasy.
- Batch Frying: Don’t overcrowd the pan for even crisping.
- Prevent Browning: Grate onions first or add lemon juice to potatoes.
- Make Ahead: Prep mixture up to 1 hour before frying.
Variations on This How to Make Potato Pancakes Recipe
- Sweet Potato: Swap russets for sweet potatoes and add cinnamon.
- Vegan: Use flax eggs (1 tbsp flax + 3 tbsp water per egg).
- Loaded: Mix in cheese or bacon bits (non-vegan).
- Gluten-Free: Use cornstarch or GF flour instead of all-purpose.
- Herbed: Add dill or parsley for fresh flavor.
Storage and Freezing Instructions
- Room Temperature: Consume within 2 hours.
- Refrigerator: Store in airtight container for up to 3 days.
- Freezer: Freeze cooked pancakes in layers for up to 3 months; thaw and reheat.
- Reheating: Oven at 375°F for 10 minutes or air fryer for crispiness.
Frequently Asked Questions About How to Make Potato Pancakes
Why do my pancakes fall apart?
Not enough binding—ensure good squeeze and add more flour if needed.
Can I bake instead of fry?
Yes! Bake at 425°F on oiled sheet for 15-20 minutes, flipping halfway.
What’s the difference from latkes?
Latkes are a type of potato pancake, often for Hanukkah—similar recipe!
How to make them crispier?
Use high-starch potatoes and hot oil; avoid overcrowding.
Ready to learn how to make potato pancakes at home? It’s a simple, rewarding recipe for any occasion. Share your tips in the comments—happy frying!