If you have ever longed for a crispy, golden comfort food that combines simplicity with mouthwatering flavor, this Potato Pancakes Recipe is about to become your new go-to. With grated russet potatoes, onions, and a delicate batter that crisps beautifully in hot oil, these pancakes bring both nostalgia and joy to any meal. Whether you’re making a quick weekday dinner or a special weekend brunch, this Potato Pancakes Recipe has that perfect balance of savory goodness and satisfying crunch that feels like a warm hug from your kitchen.
Ingredients You’ll Need
The magic of this Potato Pancakes Recipe lies in its simplicity. Each ingredient is thoughtfully selected to enhance the final taste and texture, making these pancakes irresistibly crispy on the outside yet tender inside.
- 4 cups peeled and grated russet potatoes: The starchy russets provide the perfect texture and crispness you want in potato pancakes.
- 1 cup grated onion: Adds a subtle, sweet sharpness that enhances the flavor without overpowering it.
- 2 large eggs, beaten: Acts as the binding agent, holding everything together while adding richness.
- 4 to 5 tablespoons all-purpose flour: Helps thicken the batter, ensuring the pancakes hold their shape during frying.
- 2 teaspoons kosher salt: Brings out the natural flavors of the potatoes and onions, making every bite more vibrant.
- ½ teaspoon freshly cracked black pepper: Adds just the right touch of warmth and depth to the batter.
- Vegetable oil, for frying: Essential for achieving that signature crispy, golden crust on each pancake.
- Cottage cheese, sour cream, and applesauce (optional): Classic accompaniments that complement the savory pancakes perfectly.
How to Make Potato Pancakes Recipe
Step 1: Remove Excess Liquid
This first step is key to getting your pancakes crispy rather than soggy. After grating your potatoes and onion, place them in a clean kitchen towel or nut bag and wring out as much moisture as you can over the sink. Repeat this wringing process to ensure excess water is out, which allows the batter to crisp up beautifully when cooked.
Step 2: Make the Batter
In a large bowl, whisk together the beaten eggs, four tablespoons of flour, kosher salt, and freshly cracked pepper to form a seasoned base. Add the well-drained potato and onion mixture, stirring with a wooden spoon until thick and combined. If you notice the batter feels too loose, sprinkle in the remaining flour gradually until you achieve a hearty, spoonable consistency that’s not too runny.
Step 3: Prepare for Frying
Set up a cooling rack inside a rimmed sheet pan near your stove. This setup helps drain excess oil from the pancakes and keeps them crisp after frying. Have your spatula and a few paper towels ready for quick, easy management of the hot pancakes.
Step 4: Fry the Potato Pancakes
Pour about ¼ inch of vegetable oil into a large skillet and heat it over medium heat until it gleams and shimmers. Using a ¼-cup scoop, carefully add portions of the potato mixture to the hot oil, gently pressing each pancake down to flatten slightly. Cook for about three minutes on each side, or until golden brown and crispy. Once done, transfer them to the cooling rack to rest and drain.
Step 5: Serve Warm
Serve these delightful potato pancakes immediately for the best texture and flavor experience. The golden crust and tender interior are irresistible when eaten fresh out of the pan.
How to Serve Potato Pancakes Recipe
Garnishes
Potato pancakes are a perfect canvas for a variety of garnishes. Classic dollops of creamy sour cream, tangy cottage cheese, or sweet applesauce create a wonderful flavor contrast that enhances every crispy bite. Fresh herbs like chives or parsley can also add a beautiful pop of color and freshness.
Side Dishes
While these pancakes can stand alone, pairing them with a crisp green salad, sautéed mushrooms, or lightly pickled vegetables balances the hearty richness of the dish. For a more substantial meal, roasted chicken or smoked fish complement the flavors beautifully, turning your humble pancakes into a feast.
Creative Ways to Present
For a fun twist, top each pancake with smoked salmon and crème fraîche for an elegant appetizer, or create mini stacks layered with avocado and a poached egg to wow guests at brunch. You can even drizzle a little balsamic reduction or spicy aioli for a modern, sophisticated flavor profile that elevates this classic recipe.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers from your Potato Pancakes Recipe, don’t worry—they keep well in an airtight container in the refrigerator for up to three days. Just be sure to cool them completely before storing to prevent sogginess.
Freezing
To freeze potato pancakes, allow them to cool fully after frying, then lay them out in a single layer on a baking sheet to freeze individually. Once frozen, transfer the pancakes to a freezer-safe bag or container. They can be frozen for up to two months, making for a convenient, ready-made meal anytime.
Reheating
Reheat frozen or refrigerated pancakes by warming them in a 375°F oven on a wire rack for about 10 to 15 minutes. This method revives their crispy exterior wonderfully, giving you that fresh-out-of-the-pan experience again without losing texture.
FAQs
Can I use a different type of potato for this Potato Pancakes Recipe?
Russet potatoes are ideal due to their starchiness, which helps with binding and crisping. However, Yukon Gold potatoes can be used for a slightly creamier texture but they may not crisp up as well.
Why do I need to remove the liquid from the grated potatoes?
Removing excess moisture is essential to ensure your potato pancakes become crispy instead of soggy. It concentrates the potato solids and improves the batter’s texture significantly.
Can I make these Potato Pancakes Recipe gluten-free?
Absolutely! You can substitute the all-purpose flour with gluten-free flour or even a bit of potato starch to keep the batter thick without gluten.
What oil is best for frying potato pancakes?
Vegetable oil is recommended because it has a high smoke point and neutral flavor, allowing the crispy golden crust to develop without burning or imparting any off-flavors.
How do I know when the potato pancakes are cooked through?
They are done when both sides are golden brown and the pancake feels firm to the touch. Cooking about three minutes on each side over medium heat usually achieves perfect doneness.
Final Thoughts
There’s something truly irresistible about homemade potato pancakes that just can’t be beat. This Potato Pancakes Recipe is not only simple but packed with flavor and perfect for sharing with family and friends. So grab those potatoes, get your grater ready, and whip up a batch that’s sure to become a beloved favorite in your kitchen!
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Potato Pancakes Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Frying
- Cuisine: Jewish European
Description
This classic potato pancakes recipe delivers crispy, golden latkes made from grated russet potatoes and onions, bound together with eggs and flour, and seasoned simply with salt and pepper. Pan-fried to perfection, these potato pancakes are perfect served warm with traditional accompaniments like sour cream, cottage cheese, and applesauce. Ideal for a comforting breakfast, brunch, or side dish, this recipe is easy to prepare and sure to please the whole family.
Ingredients
Potato Pancakes
- 4 cups peeled and grated russet potatoes (about 4 potatoes)
- 1 cup grated onion (from 1 large onion)
- 2 large eggs, beaten
- 4 to 5 tablespoons all-purpose flour
- 2 teaspoons kosher salt
- ½ teaspoon freshly cracked black pepper
- Vegetable oil, for frying
To Serve
- Cottage cheese
- Sour cream
- Applesauce
Instructions
- Remove excess liquid: Place the grated potatoes and onions in a clean kitchen towel or nut bag. Hold the towel over the sink and wring out as much liquid as possible to prevent soggy pancakes. Open the towel to loosen the mixture, then wring out once more thoroughly.
- Make the batter: In a large bowl, combine the beaten eggs, 4 tablespoons of flour, salt, and pepper. Add the drained potato and onion mixture and stir with a wooden spoon until well combined and thick. If the batter feels too runny, add the remaining flour one teaspoon at a time until it thickens to a workable consistency.
- Prepare for frying: Set a cooling rack inside a rimmed sheet pan to drain the latkes after frying, which helps keep them crispy. Pour about ¼ inch of vegetable oil into a large skillet and heat over medium heat until glistening but not smoking.
- Fry the latkes: Working in batches, carefully spoon ¼-cup scoops of the potato mixture into the hot oil, gently pressing each scoop down slightly to form evenly sized pancakes. Cook for about 3 minutes on each side until golden brown and crispy. Transfer the cooked latkes to the cooling rack to drain excess oil. Stir the batter between batches as it may settle.
- Serve warm: Serve the potato pancakes immediately while hot and crispy. Accompany with traditional sides such as cottage cheese, sour cream, and applesauce for a delicious balance of flavors and textures.
Notes
- Ensuring the potatoes and onions are thoroughly wrung out of liquid is key to achieving crispy pancakes.
- If the batter is too thin, add additional flour gradually until thickened to avoid falling apart during cooking.
- Maintain medium heat to cook the latkes through without burning the exterior.
- Use a cooling rack set over a rimmed baking sheet to drain excess oil and keep pancakes crispy.
- Potato pancakes are best served immediately but can be kept warm in a low oven for a short period.
