I’ve always believed that the secret to perfect potato pancakes lies in the details—how you grate the potatoes, the texture of the batter, and the heat of the oil. There’s something deeply satisfying about achieving that crisp exterior while keeping the inside tender. But getting it just right can be tricky. If you’re curious about the steps that make all the difference, you’ll find them waiting for you.
Recipe
Let me tell you—this potato pancake recipe is a game-changer. Crispy on the outside, tender on the inside, and packed with that comforting, savory flavor you just can’t resist.
What makes these pancakes truly special? It’s all about the technique: grating the potatoes just right, squeezing out every bit of moisture, and frying them up in a hot skillet until they’re golden perfection.
I’ve been making these for years, and they’re always the first to disappear at breakfast or brunch—even my pickiest eaters can’t get enough. Imagine biting into that crunchy crust, followed by the warm, fluffy center, all topped with a dollop of sour cream or a drizzle of applesauce.
Trust me, once you try these, they’ll become a regular in your kitchen. Let’s get cooking!
Ingredients
Starting with the right ingredients is key to making potato pancakes that are crispy on the outside and tender on the inside. Here’s what you’ll need, along with some chef-approved tips and swaps to make the process seamless.
- Russet potatoes – The starch content in Russets helps bind the pancakes and creates that perfect crispiness. Yukon Golds work in a pinch but won’t be as crispy.
- Onion – Grate it finely for flavor without overwhelming the texture. A shallot or leek can be substituted for a milder taste.
- Eggs – Essential for binding the mixture. Use one extra if the batter feels too loose.
- All-purpose flour – Just enough to hold everything together. Too much, and your pancakes will be dense. For a gluten-free version, try chickpea flour or almond flour.
- Kosher salt – Don’t skimp on salt—it brings out the natural sweetness of the potatoes. Sea salt works too.
- Black pepper – Freshly ground adds a subtle kick.
- Baking powder – A pinch helps create a lighter texture.
- Vegetable oil – For frying. Use a neutral oil with a high smoke point, like canola or sunflower oil. Butter is tempting, but it burns too easily.
- Sour cream or applesauce (optional) – For serving. Sour cream adds richness, while applesauce brings a sweet contrast.
- Fresh chives or parsley (optional) – A sprinkle of herbs adds color and freshness.
Pro tip: Squeeze as much moisture as possible out of the grated potatoes and onion. This step is non-negotiable for achieving that golden, crispy texture.
How to Make the Best Crispy Golden Potato Pancakes
- Serve immediately: Potato pancakes are best enjoyed hot and fresh. Serve them with a dollop of sour cream, applesauce, or your favorite dipping sauce for a delightful contrast of flavors.
- Pro tip: If you’re making a large batch, keep the cooked pancakes warm in a low oven (200°F/95°C) on a baking sheet while you finish cooking the rest.
This guarantees they stay warm and crisp for serving.
– Watch out: Avoid overcrowding the pan, as this can lower the oil temperature and result in soggy pancakes.
Work in batches if needed for the best results.
Nutrition
Nutritional values can vary based on ingredients and serving size. Here’s the breakdown for one potato pancake:
| Nutrient | Amount per Serving |
|---|---|
| Calories | 95 |
| Total Fat | 4g |
| Saturated Fat | 1g |
| Cholesterol | 20mg |
| Sodium | 180mg |
| Total Carbs | 12g |
| Dietary Fiber | 1g |
| Sugars | 1g |
| Protein | 3g |
Chef Tips
If you’re aiming for crispy potato pancakes, I’d recommend squeezing as much moisture as possible from the grated potatoes before mixing them with other ingredients. Use a clean kitchen towel or cheesecloth for best results.
Fry the pancakes in a well-heated skillet with enough oil to coat the bottom evenly. Don’t overcrowd the pan, and flip them only once to guarantee a golden, crisp exterior.
