Preparing classic potato pancakes is a delightful and straightforward process. Here’s a simple recipe to make delicious potato pancakes:
Ingredients:
4 large potatoes (about 2 pounds), peeled
1 medium onion
2 large eggs, beaten
1/4 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/4 teaspoon black pepper
Vegetable oil, for frying
Instructions:
Grate the Potatoes: Using a box grater or a food processor with the grating attachment, grate the peeled potatoes and onion. Place the grated mixture in a clean kitchen towel and squeeze out as much moisture as possible. The drier the mixture, the crispier the pancakes will be.
Prepare the Batter: In a large bowl, combine the grated potatoes and onions with the beaten eggs, flour, baking powder, salt, and black pepper. Mix everything together until well combined.
Heat the Oil: In a large skillet or frying pan, pour enough vegetable oil to cover the bottom of the pan, about 1/4 inch deep. Heat the oil over medium-high heat until it’s hot but not smoking. You can test the readiness of the oil by dropping a small amount of the batter into it; it should sizzle and bubble around the edges.
Fry the Potato Pancakes: Spoon about 1/4 cup of the potato mixture into the hot oil, using the back of the spoon to flatten it into a pancake shape. Depending on the size of your pan, you can cook multiple pancakes at once, but leave some space between them.
Cook Until Golden Brown: Fry the potato pancakes for about 3-4 minutes on each side, or until they are golden brown and crispy. Use a slotted spatula to flip them carefully.
Drain Excess Oil: Once the pancakes are cooked, transfer them to a plate lined with paper towels to drain any excess oil.
Serve: Classic potato pancakes are best served warm. You can enjoy them with sour cream, applesauce, or any other favorite toppings.
Note: If you’re making a large batch, you can keep the cooked potato pancakes warm in a 200°F (93°C) oven while you continue frying the rest.
In the Refrigerator:
Cool completely before storing.
Place in an airtight container with paper towels between the layers to absorb moisture.
Store in the fridge for up to 4 days.
In the Freezer:
Cool pancakes completely.
Lay them in a single layer on a baking sheet and freeze until solid (about 1–2 hours).
Transfer to a zip-top freezer bag or airtight container, separating layers with parchment paper.
Freeze for up to 2 months.
Reheating Tips:
Oven (Best Method): Bake at 375°F (190°C) on a wire rack or baking sheet for 10–15 minutes until crispy.
Skillet: Reheat in a lightly oiled skillet over medium heat until heated through and crisp again.
Air Fryer: 350°F (175°C) for 5–7 minutes works great.
Avoid the microwave if you want to keep them crispy—it tends to make them soggy.
Variations:
1. Cheesy Potato Pancakes
Add ½ cup shredded cheddar, mozzarella, or parmesan to the batter.
2. Herbed Pancakes
Mix in 2 tablespoons chopped fresh herbs like parsley, dill, chives, or thyme.
3. Zucchini-Potato Pancakes
Replace 1–2 potatoes with grated, well-drained zucchini. Great for summer!
4. Sweet Potato Pancakes
Swap out regular potatoes for sweet potatoes for a naturally sweet and earthy twist.
5. Spicy Pancakes
Add ½ teaspoon smoked paprika, a pinch of cayenne, or chopped jalapeños for heat.
6. Onion-Lovers’ Version
Double the onion or use a combo of yellow and green onions or shallots.
7. Gluten-Free Option
Use potato starch or a 1:1 gluten-free flour blend instead of all-purpose flour.
Tips for Best Results:
Dry is key: Squeeze out as much liquid as possible from the potatoes and onions. Too much moisture makes soggy pancakes.
Don’t overcrowd the pan: Give each pancake space so the edges get crisp.
Use starchy potatoes like russets for the best texture and binding.
Keep warm in the oven (200°F/93°C) if making a big batch—place them on a wire rack over a baking sheet to stay crisp.
Grate fresh: Pre-grated or frozen potatoes don’t crisp up the same way.
Season the batter well—taste a tiny bit of the first cooked pancake and adjust salt/pepper as needed.
Per Serving (2 pancakes):
Calories: ~220–250
Total Fat: 12–15g
Saturated Fat: 2–3g
Cholesterol: ~55mg
Sodium: ~350–400mg
Carbohydrates: ~25–30g
Dietary Fiber: 2–3g
Sugars: 1–2g
Protein: ~4–5g
Notes:
Nutritional values will vary based on exact size, oil absorption during frying, and any toppings or mix-ins (like cheese).
Using less oil or switching to baking or air frying can reduce the fat and calorie content.
You can slightly boost fiber and nutrients by leaving the potato skins on (if using thin-skinned varieties) or by mixing in shredded carrots or sweet potatoes.