Classic Potato Pancakes
These Classic Potato Pancakes are crispy and golden on the outside, tender on the inside, and made with simple pantry ingredients. They’re delicious for breakfast, brunch, or as a comforting side dish.
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4–6
Ingredients
- 2 lbs (900 g) russet or Yukon Gold potatoes, peeled
- 1 small onion
- 2 large eggs, lightly beaten
- ¼ cup (30 g) all-purpose flour
- 2 tbsp cornstarch (for extra crispiness)
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder (optional)
- 2 tbsp chopped fresh parsley (optional)
- ¼–½ cup vegetable oil, for frying
Instructions
- Grate the potatoes and onion: Using the large holes of a box grater or a food processor, grate the potatoes and onion.
- Remove excess moisture: Place the grated mixture in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible. This step is key to crispy pancakes.
- Make the batter: Transfer the potato mixture to a large bowl. Stir in the eggs, flour, cornstarch, salt, pepper, garlic powder, and parsley until evenly combined.
- Heat the oil: Pour about ¼ inch of oil into a large skillet and heat over medium-high heat.
- Fry the pancakes: Scoop about ¼ cup of the potato mixture into the skillet for each pancake. Flatten gently with a spatula. Cook for 3–4 minutes per side, until deeply golden brown and crispy.
- Drain: Transfer the cooked pancakes to a paper towel-lined plate or a wire rack. Repeat with the remaining batter, adding more oil if needed.
- Serve immediately while hot and crispy.
Serving Suggestions
- Sour cream
- Applesauce
- Chopped chives or green onions
- Smoked salmon
- Crispy bacon
- Fried or poached eggs
Tips
- Russet potatoes produce the crispiest pancakes because of their high starch content.
- If liquid collects in the bowl before frying, carefully pour it off, leaving the starch behind, then stir the starch back into the potato mixture.
- Keep cooked pancakes warm in a 200°F (95°C) oven while frying the remaining batches.
- Leftovers can be refrigerated for up to 3 days and reheated in a skillet, oven, or air fryer until crispy.
Enjoy these crispy Classic Potato Pancakes with sour cream for a savory meal or applesauce for a traditional sweet-and-savory pairing!