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Classic Potato Pancakes

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  • Author: samahkitchen
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Appetizer
  • Method: Pan-Frying
  • Cuisine: Eastern European
  • Diet: Vegetarian

Description

Golden and crispy on the outside, soft and flavorful on the inside, these traditional potato pancakes are a comforting favorite.


Ingredients

Units Scale
  • 4 medium russet potatoes, peeled
  • 1 small onion, grated
  • 2 large eggs, beaten
  • 1/4 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder (optional)
  • 1/2 teaspoon baking powder (optional, for extra crispiness)

 

  • Vegetable oil, for frying

Instructions

  • Prepare the Potatoes:

    • Grate the potatoes using a box grater or food processor.
    • Place the grated potatoes in a clean kitchen towel and squeeze out as much liquid as possible.
  • Mix the Batter:

    • In a large bowl, combine the grated potatoes, grated onion, eggs, flour, salt, pepper, garlic powder, and baking powder.
    • Mix well until evenly combined.
  • Heat the Oil:

    • In a large skillet, heat about 1/4 inch of vegetable oil over medium-high heat until shimmering.
  • Fry the Pancakes:

    • Scoop about 2 tablespoons of potato mixture and flatten it into a pancake shape.
    • Carefully place it into the hot oil and fry for 2-3 minutes per side, or until golden brown and crispy.
    • Remove and drain on a paper towel-lined plate.

 

  • Serve:

    • Enjoy warm with sour cream, applesauce, or your favorite toppings.

Notes

  • Extra Crispiness: Use cold water to rinse the potatoes before grating to remove excess starch.

 

  • Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet or oven for crispiness.