crispy potato pancakes recipe

Written ByJenny Smyth Posted on
crispy potato pancakes recipe
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The Best crispy potato pancakes recipe

I’m so excited to share with you my favorite crispy potato pancakes recipe! This dish is a staple in many Eastern European countries, and for good reason – it’s incredibly delicious and easy to make. The key to making perfect potato pancakes is to use the right type of potatoes, which should be high in starch like Russet or Idaho.

You’ll also want to use a food processor to grate the potatoes, which will help them cook evenly and prevent them from becoming too dense. I like to serve these pancakes with a dollop of sour cream and a sprinkle of chives, but you can also top them with applesauce or a fried egg for added flavor. My kids love helping me make these pancakes because they get to use the food processor and mix all the ingredients together – it’s a fun and interactive way to get kids involved in cooking.

Plus, who doesn’t love the smell of fried potatoes wafting through the kitchen? One of my favorite things about this recipe is that it’s perfect for a weeknight dinner or a special occasion – just add some roasted vegetables or a side salad and you’re good to go! And let’s not forget about the health benefits – these pancakes are made with real potatoes, which are packed with fiber and vitamins.

When I’m feeling extra fancy, I like to serve these pancakes at brunch or as a snack at parties. They’re always a hit! I’ve even started making them for my husband’s breakfast on the weekends because they’re so easy to reheat in the toaster oven and make his morning meal feel special.

This recipe is truly one of my favorites, and I know your family will love it just as much as mine does. One thing I love about this recipe is how versatile it is – you can top these pancakes with anything from sour cream to bacon bits, so feel free to get creative and make them your own!

Crispy Potato Pancakes

Crispy Potato Pancakes

4.9 from 1533 votes

These crispy potato pancakes are golden brown on the outside and tender on the inside. Made with simple ingredients, they are a perfect side dish or a satisfying snack.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Pancakes

4 large russet potatoes (about 2 pounds), peeled
1 medium onion, peeled
2 large eggs, lightly beaten
3 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup vegetable oil, for frying

For Serving (Optional)

1/2 cup sour cream
1/2 cup applesauce

👨‍🍳Directions

1Grate the peeled potatoes and onion using the large holes of a box grater or a food processor with a grating disc.
2Place the grated mixture in a clean kitchen towel or cheesecloth and squeeze firmly over a bowl to remove as much liquid as possible.
3The drier the mixture, the crispier the pancakes will be.
4Transfer the squeezed potato and onion mixture to a large bowl.
5Add the beaten eggs, flour, salt, and pepper, and stir until everything is well combined.
6The batter should hold together when pressed; if it is too wet, add an extra tablespoon of flour.
7Heat the vegetable oil in a large non-stick skillet over medium-high heat until it shimmers, about 2 minutes.
8Drop about 1/4 cup of the batter per pancake into the hot oil and flatten each with a spatula to form a 3-inch round.
9Do not overcrowd the pan; cook in batches if necessary.
10Cook the pancakes for 3 to 4 minutes per side, until the edges are deep golden brown and crispy.
11Flip carefully with a spatula and cook the other side for another 3 to 4 minutes, adjusting the heat if they brown too quickly.
12The pancakes should be golden brown and crisp on both sides.
13Transfer the cooked pancakes to a plate lined with paper towels to drain excess oil.
14Serve immediately while hot and crispy, with sour cream or applesauce on the side if desired.

🔧Equipment

Box grater or food processor with grating disc
Large bowl
Clean kitchen towel or cheesecloth
Large non-stick skillet or cast iron pan
Spatula
Paper towels

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 2g❤️Cholesterol: 95mg🧂Sodium: 670mg🌾Total Carbs: 52g🥦Dietary Fiber: 4g🍬Sugars: 4g🥩Protein: 9g

📝Notes

For extra crispiness, let the grated potatoes soak in cold water for 10 minutes, then drain and squeeze dry before mixing. You can also add a pinch of garlic powder or chopped fresh chives to the batter for more flavor.

Watch Video Of How Crispy Potato Pancakes Works

One thing I love about this recipe is how easy it is to store leftovers – simply place any leftover pancake batter in an airtight container in the fridge for up to 2 days or freeze it for up to 3 months. When reheating leftover pancake batter, try baking it in the oven at 350°F (175°C) for about 10-15 minutes until crispy again.

My family loves serving these crispy potato pancakes at brunch gatherings or as a snack at parties – they’re always a hit! And let’s not forget about the health benefits – these pancakes are made with real potatoes, which are packed with fiber and vitamins.

❓ Frequently Asked Questions About Crispy Potato Pancakes

Q: What type of potatoes are best for making potato pancakes?

In general, high-starch potatoes like Russet or Idaho work best for making potato pancakes.

Q: Can I use leftover mashed potatoes instead of grated potatoes?

No, using leftover mashed potatoes will result in a dense and heavy pancake.

Q: How do I keep my potato pancakes crispy?

To keep your potato pancakes crispy, try not overcrowding the pan when frying them.

Q: Can I freeze potato pancakes for later?

Yes, you can freeze cooked potato pancakes for up to 3 months by placing them in an airtight container or freezer bag.

Q: What’s the best way to reheat potato pancakes?

The best way to reheat potato pancakes is by baking them in the oven at 350°F (175°C) for about 10-15 minutes until crispy again.

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