I’ve always believed the best potato pancakes strike a balance between crispy and tender, and this recipe delivers just that. Using freshly grated potatoes guarantees a satisfying texture, while a simple mix of eggs and flour binds everything together perfectly. The trick lies in cooking them in hot oil until golden brown. I’ll share the steps and tips that make these pancakes foolproof, whether you’re serving them for breakfast or dinner.
Recipe
I’m about to let you in on a secret that’ll forever change your potato game—these homemade potato pancakes are the ultimate comfort food you never knew you needed. Crispy on the outside, tender on the inside, and packed with that unmistakable savory potato goodness.
What makes them stand out? Freshly grated potatoes and a hint of onion that bring both texture and flavor to life. I’ve made these more times than I can count, and let me tell you, they’re foolproof.
Whether you’re serving them for breakfast with a dollop of sour cream or as a cozy dinner side, these pancakes are guaranteed to disappear fast. Once you take that first bite—golden, crispy, and oh-so-satisfying—you’ll wonder why you haven’t been making them all along.
Ready to give your kitchen that irresistible aroma? Let’s get cooking!
Ingredients
Homemade potato pancakes are a comforting classic, but the right ingredients can take them from good to unforgettable. The key lies in using starchy potatoes for crispiness, fresh aromatics for flavor, and just the right binding agents to keep them perfectly textured.
Don’t skip the onions—they’re the secret to that savory depth. And while frying oil might seem basic, it’s what gives these pancakes their golden, crispy edges. Here’s what you’ll need:
- Potatoes: Russet or Yukon Gold are ideal—starchy enough for crispiness but still tender.
- Onion: Freshly grated onion adds moisture and depth of flavor.
- Eggs: Acts as a binder to hold everything together.
- Flour: Keeps the pancakes from falling apart; gluten-free flour works too.
- Salt and Pepper: Essential for seasoning—don’t be shy!
- Oil for frying: Use a neutral oil like vegetable or canola for crispy results.
Pro Tips:
- Grate the potatoes and onion just before mixing to avoid excess moisture pooling.
- For extra flavor, add a pinch of garlic powder or paprika to the mix.
- If you’re out of eggs, a tablespoon of cornstarch mixed into the batter can act as a binder.
- Fry in batches and avoid overcrowding the pan for the crispiest edges.
Optional Extras:
- Fresh herbs like chives or parsley for garnish.
- A dollop of sour cream or applesauce for serving.
With these ingredients and tips, your potato pancakes will be irresistibly crispy, golden, and bursting with flavor.
How to Make the Best “Crispy Potato Pancakes Step
– Serve immediately – Potato pancakes are best hot and crispy.
Pair with sour cream or applesauce.
*Pro tip: Sprinkle with chives or flaky salt for extra flavor.*
Nutrition
Potato pancakes are a delicious treat that can be enjoyed as a snack or a side dish. Here’s a breakdown of the nutrition per serving:
| Nutrient | Amount per Serving |
|---|---|
| Calories | 140 |
| Fat | 8g |
| Carbohydrates | 14g |
| Protein | 2g |
| Sodium | 180mg |
| Fiber | 1g |
| Sugar | 1g |
Chef Tips
When making potato pancakes, I always recommend grating the potatoes as finely as possible for a smoother texture. Squeeze out excess moisture from the grated potatoes to prevent sogginess.
I prefer using a neutral oil with a high smoke point, like vegetable or canola, for frying. Don’t overcrowd the pan—it lowers the oil’s temperature.
Serve them immediately; they’re best when hot and crispy straight from the skillet.
