Potato Pancakes are crispy on the outside, tender on the inside, and perfect for breakfast, brunch, or as a savory side dish. This recipe makes 8–10 pancakes.
Ingredients
- 4 medium russet potatoes, peeled
- 1 small onion, grated
- 2 large eggs
- ¼ cup (30 g) all-purpose flour
- 1 tbsp cornstarch (optional, for extra crispiness)
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder (optional)
- 2 tbsp chopped fresh parsley (optional)
- Vegetable oil, for frying
Instructions
- Grate the potatoes using the large holes of a box grater or a food processor.
- Place the grated potatoes in a clean kitchen towel and squeeze out as much liquid as possible.
- In a large bowl, combine the potatoes, grated onion, eggs, flour, cornstarch (if using), salt, pepper, garlic powder, and parsley. Mix until well combined.
- Heat about ¼ inch (6 mm) of vegetable oil in a large skillet over medium-high heat.
- Scoop about ¼ cup of the potato mixture into the skillet and flatten gently with a spatula.
- Cook for 3–4 minutes per side, or until golden brown and crispy.
- Transfer to a paper towel-lined plate to drain excess oil.
- Repeat with the remaining mixture, adding more oil if needed.
Serving Suggestions
Serve warm with:
- Sour cream
- Applesauce
- Greek yogurt
- Chopped chives or green onions
- Smoked salmon for a heartier meal
Tips
- Squeezing out the potato liquid is the key to achieving crispy pancakes.
- Keep cooked pancakes warm in a 200°F (95°C) oven while frying the remaining batches.
- For extra flavor, add a pinch of smoked paprika or a little grated Parmesan cheese to the batter.