These classic potato pancakes are a must-try if you’re looking for a savory and crispy treat that can be enjoyed for breakfast, lunch, or dinner. Golden brown and crispy on the outside, yet soft and tender on the inside, they pair perfectly with tangy sour cream or sweet applesauce for a satisfying meal or side dish. Best of all, they’re simple to prepare with just a few basic ingredients!
Ingredients:
4 large potatoes, peeled and grated
1 small onion, finely chopped
2 eggs
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
Optional: Fresh herbs like parsley, chopped
Vegetable oil for frying
Optional: Serve with sour cream or applesauce
Instructions:
Drain the Potatoes:
After grating the potatoes, place them in a clean dish towel and squeeze out as much liquid as possible. This step is key to achieving crispy pancakes.
Mix the Ingredients:
In a large bowl, combine the grated potatoes, chopped onion, eggs, flour, salt, pepper, and optional herbs. Mix thoroughly until all ingredients are well-incorporated.
Heat the Oil:
Heat a thin layer of vegetable oil in a large skillet over medium-high heat. The oil should be hot, but not smoking.
Form and Fry the Pancakes:
Spoon a heaping tablespoon of the potato mixture into the skillet for each pancake. Flatten the mixture slightly with a spatula and fry for about 3-4 minutes on each side, or until golden brown and crispy.
Drain:
Transfer the fried pancakes to a plate lined with paper towels to absorb any excess oil.
Serve:
Serve the potato pancakes hot, with sour cream or applesauce on the side for dipping. Enjoy while crispy!
Serving Tips:
Serve Hot: Potato pancakes are best enjoyed fresh and hot off the skillet, so serve them immediately after frying for the crispiest texture.
Classic Pairings: Traditional accompaniments include sour cream and applesauce. The tanginess of sour cream balances the richness of the fried pancakes, while applesauce adds a touch of sweetness.
Toppings Ideas: For extra flavor, try topping your potato pancakes with chopped chives, parsley, or a sprinkle of grated Parmesan cheese.
Complete the Meal: These pancakes make a great side dish for roasted meats, sausages, or even eggs for a complete breakfast or brunch.
Storage Tips:
Refrigerating Leftovers: Store leftover potato pancakes in an airtight container in the refrigerator for up to 3 days.
Reheating Tips: To maintain their crispy texture, reheat the pancakes in a preheated oven at 350°F (175°C) for about 10 minutes, or pan-fry them in a little oil to restore crispiness.
Freezing Potato Pancakes:
Lay the cooked pancakes in a single layer on a baking sheet and freeze for about 1-2 hours.
Once frozen, transfer them to a freezer-safe container or bag. Potato pancakes can be frozen for up to 2 months.
Reheating from Frozen: Reheat frozen potato pancakes directly in a preheated oven at 375°F (190°C) for 15-20 minutes, or until hot and crispy. No need to thaw before reheating.
Related Recipes:
- Fluffy Pancakes
- German Potato Pancakes
- 2-Ingredient Banana Egg Pancakes (Gluten-Free, Dairy-Free, Paleo)
FAQs:
Can I make potato pancakes ahead of time?
Yes! You can prepare the batter up to 24 hours in advance and store it in the refrigerator. Alternatively, you can fry the pancakes ahead of time and reheat them in the oven at 350°F (175°C) to crisp them back up before serving.
How do I prevent my potato pancakes from becoming soggy?
To keep your potato pancakes crispy, it’s essential to squeeze out as much moisture as possible from the grated potatoes before mixing the batter. Also, make sure the oil is hot enough before frying, as this helps them crisp up quickly without absorbing too much oil.
Can I make potato pancakes gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend or potato starch. Both options work well and won’t affect the crispiness or flavor of the pancakes.
How do I reheat leftover potato pancakes?
For the best results, reheat potato pancakes in the oven at 350°F (175°C) for about 10 minutes, or pan-fry them in a small amount of oil to restore their crispy texture. Avoid reheating in the microwave, as this can make them soggy.
Conclusion:
With these easy-to-follow steps, you’ll have golden and crispy potato pancakes ready in just 30 minutes. Whether you enjoy them as a breakfast treat or as a side dish with your main meal, this recipe is a surefire winner!
📖 Recipe:
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Potato Pancakes
- Total Time: 30 minutes
- Yield: 12 pancakes
- Diet: Vegetarian
Description
Crispy on the outside and tender on the inside, these classic potato pancakes are an easy and delicious recipe for breakfast or a savory side dish. Made with grated potatoes, onions, and simple seasonings, this dish delivers the perfect crunch. Serve with sour cream or applesauce for a flavorful and satisfying meal.
Ingredients
4 large potatoes, peeled and grated
1 small onion, finely chopped
2 eggs
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
Optional: Fresh herbs like parsley, chopped
Vegetable oil for frying
Optional: Sour cream or applesauce for serving
Instructions
- Drain the Potatoes: Place grated potatoes in a clean dish towel and squeeze out excess liquid.
- Mix the Ingredients: In a large bowl, mix grated potatoes, onion, eggs, flour, salt, pepper, and herbs (if using).
- Heat the Oil: In a skillet, heat a thin layer of vegetable oil over medium-high heat.
- Form and Fry the Pancakes: Scoop a heaping tablespoon of potato mixture into the skillet, flatten with a spatula, and fry for 3-4 minutes on each side until golden brown.
- Drain: Transfer pancakes to a paper towel-lined plate to drain excess oil.
- Serve: Serve hot with sour cream or applesauce.
Notes
To ensure crispy pancakes, squeeze out as much liquid as possible from the grated potatoes.
For added flavor, incorporate herbs like parsley or chives.
Leftovers can be stored in the fridge for 3 days or frozen for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Side Dish
- Method: Frying
- Cuisine: European
Nutrition
- Serving Size: 12 pancakes
- Calories: 250 kcal per serving
