These Potato Pancakes are crispy on the outside and tender on the inside. Serve them with sour cream or applesauce for dipping.
Recently, my best friend and I made potato pancakes for breakfast. They were extraordinary, yet so simple! Freshly grated potatoes and onions mixed with well-seasoned egg, then fried to perfection. My mouth waters just thinking about it. We’ll definitely be making them again, not only with potatoes, but also with grated sweet potatoes and carrots. The possibilities for tasty variations are plentiful with such a simple, versatile recipe.
I first learned how to make potato pancakes when I was a teenager, when my mom made them at Christmastime. They paired perfectly with the roast beef and baked carrots on our dinner table, but my favorite part was dipping them in Cinnamon Applesauce. With all kinds of potential pairings, potato pancakes can be a great breakfast, lunch, or dinner.
Honestly, I fantasize about making them with my own kids one day. Whether it’s for a special occasion or a spontaneous family snack, potato pancakes will be in my personal cookbook for life.
Are Potato Pancakes Healthy?
As with anything that’s fried in oil, this starchy snack is a recipe to enjoy on special occasions since it is high in saturated fat. That said, potatoes are also a good source of potassium and vitamins C and B6. If you need the pancakes to be gluten-free, use gluten-free flour from a brand like King Arthur or Bob’s Red Mill. Finally, consider frying the pancakes in an oil high in monounsaturated fats, such as avocado oil.
Which Kind Of Potatoes Are Best?
There are many types of potatoes, each with a slightly different flavor, starch level, and water content. In particular, this recipe calls for russet potatoes because they’re one of the starchiest types. It makes them turn out crispy when cooked, which is desired not only for potato pancakes, but also for French Fries. With russet potato shavings, potato pancakes turn out scrumptious, sturdy, and able to withstand frying easily.
How do I store leftovers?
Once your potato pancakes are cooled completely, wrap them in plastic wrap and store them in the fridge for up to 5 days. The sooner you enjoy them, the better and fresher they’ll taste. You can also transfer them to a freezer-safe container and freeze for up to 3 months. Thaw them in the fridge overnight before enjoying the next day. To reheat, pop them in the oven at 350°F for 10 to 15 minutes, until they’re heated through.
Serving Suggestions
My friend and I enjoyed our potato pancakes with a selection of Sour Cream Dip, Applesauce, and Red Pepper Hummus. But you’re welcome to try an array of sauces, anything from Garlic-Parmesan Sauce to Tahini Sauce. Potato pancakes can also be a scrumptious side to Beef and Pork Meatloaf, Instant Pot Steak, or Air-Fryer Chicken Drumsticks.
Ingredients
- 4 large russet potatoes peeled and grated
- 1 large onion grated
- 2 large eggs beaten
- 4 1/2 tablespoons all-purpose flour
- 1/2 teaspoon kosher salt
- 2 pinches black pepper
- Vegetable oil for frying
Instructions
- Extract as much moisture as you can from the grated potatoes and onions by wrapping them in a clean kitchen towel and squeezing.
- In a large bowl, mix the drained potatoes and onions with beaten eggs, flour, salt, and pepper until well combined.
- Add enough vegetable oil to a large skillet to completely coat the bottom of the pan and heat over medium heat. When the oil is hot, scoop a spoonful of the potato mixture into the skillet, flatten slightly, and fry until golden brown on both sides, about 3-4 minutes per side. Work in batches as needed. Drain on paper towels.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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