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Crispy Potato Pancakes Recipe

4.7 from 407 reviews

Crispy and golden Potato Pancakes made from grated russet potatoes and onions, combined with eggs and flour, seasoned simply with salt and pepper, and fried to perfection. These delightful pancakes are perfect as a comforting side dish or a savory snack.

Ingredients

Scale

Potato Pancakes

  • 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

For Frying

  • Vegetable oil, enough to coat the bottom of the skillet

Instructions

  1. Squeeze moisture: Extract as much moisture as possible from the grated potatoes and onions by placing them in a clean kitchen towel and squeezing firmly. This step is crucial to ensure your pancakes turn out crispy and not soggy.
  2. Mix ingredients: In a large bowl, combine the drained potatoes and onions with the beaten eggs, all-purpose flour, kosher salt, and black pepper. Mix thoroughly until all ingredients are well incorporated.
  3. Fry pancakes: Heat enough vegetable oil in a large skillet over medium heat to coat the bottom. Once the oil is hot, spoon a portion of the potato mixture into the skillet and flatten it slightly with the back of the spoon. Fry each pancake for about 3-4 minutes on each side, or until they turn golden brown and crispy. Work in batches to avoid overcrowding the pan, draining the cooked pancakes on paper towels before serving.

Notes

  • For extra crispiness, you can refrigerate the squeezed potato mixture for 30 minutes before frying.
  • Serve with sour cream or applesauce for a traditional accompaniment.
  • Make sure to drain excess oil by placing the cooked pancakes on paper towels to keep them from becoming greasy.
  • Russet potatoes are best for this recipe due to their high starch content, which helps bind the pancakes.

Keywords: potato pancakes, latkes, crispy potato pancakes, fried potato pancakes, easy side dish, traditional, russet potatoes