Here’s a crispy, classic Potato Pancake recipe—simple, golden, and perfect as a side or snack 🥔✨
Potato Pancakes (Serves 4)
Ingredients
- 500 g (1 lb) potatoes (russet or Yukon Gold), peeled
- 1 small onion, grated (optional, for flavor)
- 1 egg, beaten
- 2–3 tbsp all-purpose flour (or potato starch)
- Salt & black pepper, to taste
- Oil for frying (vegetable, canola, or sunflower)
Optional toppings: sour cream, applesauce, chives
Instructions
- Grate potatoes
- Grate the potatoes finely.
- Place in a clean kitchen towel or cheesecloth and squeeze out excess moisture.
- Mix batter
- In a bowl, combine grated potatoes, onion, egg, flour, salt, and pepper.
- Mix until it holds together but isn’t too wet.
- Fry pancakes
- Heat 2–3 tbsp oil in a skillet over medium heat.
- Spoon 2–3 tbsp of the mixture per pancake into the pan.
- Flatten slightly with a spatula.
- Fry 3–4 minutes per side, until golden brown and crispy.
- Drain & serve
- Drain on paper towels.
- Serve hot with sour cream, applesauce, or fresh herbs.
Tips
- Squeeze out all excess moisture for crispier pancakes
- Medium heat prevents burning while cooking through
- Keep cooked pancakes warm in a low oven (100°C / 210°F) while frying the rest
Variations
- Cheesy: Add ¼ cup grated cheddar or Parmesan
- Herby: Mix in parsley, chives, or dill
- Vegetable twist: Add grated carrot or zucchini
I can also give a restaurant-style ultra-crispy version with step-by-step tricks for maximum crunch.
Do you want me to do that?
