Introduction 📜
These Crispy Potato Pancakes are everything a good comfort food should be—golden, crunchy on the outside, and tender in the middle. Made with just a handful of pantry staples like russet potatoes, onion, and flour, they’re ready in under 30 minutes. Whether served for brunch or as a side dish, these classic pancakes are a quick and satisfying favorite across generations.
Nutrition Information 🧬
Calories: 180
Protein: 5g
Carbohydrates: 22g
Fat: 8g
Sodium: 180mg
Fiber: 2g
Quick Facts 📊
Cuisine: Jewish / Eastern European
Prep Time: 15 min
Cook Time: 10 min
Servings: 6
Difficulty: ⭐
Storage and Reheating Tips ♻️
Refrigeration: Store in an airtight container for up to 3 days.
Freezing: Lay flat on a tray to freeze, then store in freezer bags for up to 1 month.
Reheating: Warm in a 375°F oven for 8–10 minutes until crispy.
Serving Suggestions 🍽️
Serve with sour cream and scallions for a savory version or with applesauce for a sweet-savory combo. These pair well with eggs, roasted vegetables, or a fresh salad.
Recipe Origins 📜
Potato pancakes, known as latkes in Jewish tradition and boxty in Irish culture, have long been a way to turn humble ingredients into satisfying meals. Their crisp texture and comforting flavor have made them a beloved dish across Eastern Europe and beyond.
Common Mistakes ❌
Skipping the starch step: Saving and reusing the potato starch helps bind the mixture and creates crispier results.
Using too much oil: Use just enough oil to fry without making the pancakes greasy.
Not heating the oil properly: Frying in oil that’s too cool leads to soggy pancakes.
Overcrowding the pan: Work in batches to keep the heat consistent and avoid steaming.
Recipe Variations 🔄
Vegan Option: Replace eggs with flaxseed meal or mashed potato.
Gluten-Free Option: Substitute flour with potato starch or certified gluten-free flour.
Low-Carb Option: Use grated zucchini or cauliflower in place of some potatoes.
Frequently Asked Questions 🔍
Can I prep the mixture ahead of time?
It’s best to cook the pancakes immediately. Prepped potatoes can discolor quickly even if refrigerated.
Do I have to use russet potatoes?
Russets are best due to their high starch, but Yukon Golds work in a pinch.
Can I use leftover mashed potatoes?
You can mix in up to 1 cup of mashed potatoes, but keep some raw grated potato for texture.
Why are my pancakes not holding together?
Make sure to squeeze out all excess water and include the starch—this binds the mixture better than flour alone.
Ingredients
- 4 large russet potatoes
- 1 medium yellow onion
- 2 large eggs
- ¼ cup all-purpose flour
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 cup thinly sliced scallions (optional)
- ¼ cup vegetable oil
- Sour cream or applesauce, for serving
Instructions
Step 1
Peel the potatoes and onion. Grate both using a box grater or food processor fitted with a shredding disc.
Step 2
Place grated potatoes and onion in a clean kitchen towel. Squeeze firmly over a large bowl to remove as much liquid as possible. Let the liquid rest for a minute, then carefully pour it off, reserving the starch at the bottom.
Step 3
Return the squeezed potato-onion mixture to the bowl with the reserved starch. Add eggs, flour, salt, pepper, and scallions if using. Mix until well combined.
Step 4
Heat 2 tablespoons of oil in a nonstick skillet over medium heat. Scoop about 2 tablespoons of mixture per pancake into the skillet, flattening slightly. Cook 2–3 minutes per side until golden and crisp. Repeat with remaining batter, adding more oil as needed.
Step 5
Drain on paper towels, then transfer to a wire rack over a baking sheet to keep warm in a 300°F oven until serving. Serve with sour cream or applesauce.
