Crispy Homemade Potato Pancakes Recipe

Potato pancakes are flat, crispy cakes made from grated potatoes. They’re simple, adaptable, and a staple in many cultures. In Jewish kitchens, they’re called latkes. In Poland, placki ziemniaczane. In Germany, kartoffelpuffer. The basics are similar: potatoes, onion, egg, and flour or a binder.

These pancakes turn leftover potatoes into something new. They’re filling, inexpensive, and can be served at any meal. They also freeze well, so make extra if you want.

Choosing Potatoes

Most potatoes will work, but some are better than others. Russets are starchy, crisp up well, and are easy to find. Yellow potatoes give a softer pancake, a bit like hash browns. Red potatoes can work, but may be wetter. Sweet potatoes are an option, but they’ll taste different.

I like russets for crispness. If you use waxy potatoes, be sure to squeeze all the water out.

Preparing the Potatoes

Start by peeling the potatoes. Use a box grater, food processor, or mandoline. Grate them into a bowl. Then, gather them up in a clean towel or cheesecloth and squeeze hard. Get out as much liquid as you can. This step is important for crispy pancakes.

If the grated potatoes sit for a while, they may turn pink or grey. That’s just oxidation—they’re still safe to use, but the color isn’t as nice. To stop this, add a bit of lemon juice or vinegar to the water after grating.

Ingredients and Variations

Here’s the basic recipe, but you can change it up. For a batch that serves four, you’ll need:

• 4 medium potatoes (about 3 cups shredded)
• 1 small onion, finely chopped
• 1 large egg
• 3 tablespoons flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons vegetable oil, maybe more for frying

You can add grated carrot, zucchini, or even cheese. Try a little garlic powder or smoked paprika for flavor. Some people use bread crumbs instead of flour.

Mixing the Batter

Put the drained potatoes in a big bowl. Add the onion, egg, flour, baking powder, salt, and pepper. Mix well. The batter should hold together when you press a spoonful, but it won’t be smooth like pancake batter. If it’s too wet, add a little more flour.

Cooking the Pancakes

Heat a large skillet over medium heat. Add enough oil to coat the bottom. Let the oil get hot but not smoking.

Drop spoonfuls of batter into the pan. Press each mound gently with a spatula to flatten. Don’t crowd the pan. This helps them cook evenly and get crispy.

Cook for about 3–4 minutes per side, until golden brown and crisp at the edges. Smaller pancakes are easier to flip. Move them to a paper towel to drain.

If the pan gets dry, add more oil. If the pancakes are falling apart, add a bit more flour to the batter.

Serving Suggestions

Potato pancakes are good hot, right from the pan. Top them with sour cream, applesauce, or both. For something different, try a fried egg on top.

They also pair well with smoked salmon, pickled herring, or a simple green salad. Some people eat them for breakfast with bacon.

Storing and Reheating

Let the pancakes cool completely before storing. Put them in an airtight container in the fridge for up to three days. For longer storage, freeze them in a single layer, then stack with parchment paper between.

To reheat, warm them in a dry skillet or in the oven until crisp again. The microwave makes them soggy, so avoid that if you can.

Common Questions

Can I make these gluten-free?
Yes, use a gluten-free flour blend or cornstarch.

Can I make them ahead?
Mix the batter and keep it in the fridge for an hour. Fry just before serving.

Why are my pancakes soggy?
You probably didn’t squeeze enough water out, or the oil wasn’t hot enough.

Can I bake them instead of frying?
Yes, spread the batter on a baking sheet, brush with oil, and bake at 400°F until crisp. They won’t be as rich, but still tasty.

Potato Pancakes Around the World

Every version has slight differences. In Switzerland, rösti are just potatoes, no egg or flour. In Swedish cuisine, raggmunk includes milk and is more like a crepe.

In the American South, potato pancakes sometimes use sweet potatoes. In India, you might find a version with turmeric and cumin.

How to Use Leftover Pancakes

Reheat and serve with eggs for breakfast. Chop them and add to a frittata. Crumble them on top of soup for texture.

Troubleshooting

If the batter is too wet, squeeze the potatoes again. If it’s too dry, add another egg or a splash of milk.

If the pancakes burn before they’re cooked inside, lower the heat.

If they stay pale, increase the heat a little.

Personal Notes

I make potato pancakes most often when I have extra potatoes from dinner the night before. My kids like them with ketchup, which isn’t traditional but works for us.

I’ve tried adding grated zucchini and cheddar cheese. Both are good additions.

Final Thoughts

Potato pancakes are forgiving and easy to adapt. They’re useful for using up pantry staples and can fit into almost any meal. Once you get the hang of them, you’ll find your own favorite way to make them. Just start simple and adjust as you go.

Crispy Homemade Potato Pancakes Recipe

Course: DinnerCuisine: EuropeanDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

15

minutes

Calories

150

kcal

Total time

36

minutes

Crispy, savory potato pancakes made from grated potatoes and a simple batter. These are great for breakfast, lunch, or dinner. Serve hot with sour cream or applesauce for a classic touch.

Ingredients

• 4 medium potatoes (about 3 cups grated), russets or yellow potatoes work best

• 1 small onion, finely chopped

• 1 large egg, lightly beaten

• 3 tablespoons all-purpose flour

• 1/2 teaspoon baking powder

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 2–3 tablespoons vegetable oil for frying

• Sour cream or applesauce, for serving

Directions

• Prepare the Potatoes:
  Peel the potatoes. Grate them on the large holes of a box grater or in a food processor. Put the grated potatoes in a clean kitchen towel or several layers of cheesecloth. Squeeze out as much liquid as possible. This helps them get crispy.
• Mix the Batter:
  Put the dried, grated potatoes into a large bowl. Add the chopped onion, beaten egg, flour, baking powder, salt, and black pepper. Mix gently until everything is combined. The mixture shouldn’t be too wet. If it is, add a little more flour.
• Heat the Pan:
  Heat a large skillet over medium heat. Add about a tablespoon of oil, enough to coat the pan.
• Shape and Cook:
  Drop heaping spoonfuls of the potato mixture into the pan, then flatten each with a spatula. Don’t crowd the pan—leave some space between each pancake.
• Fry:
  Cook for 3–4 minutes, until the bottom is deep golden brown and crisp. Flip each pancake and cook for another 3–4 minutes on the other side.
• Drain:
  Transfer cooked pancakes to a paper towel–lined plate to absorb extra oil. Add more oil to the pan as needed for the next batch.
• Serve:
  Enjoy right away while hot, with sour cream or applesauce.

Notes

• Notes
  Storage: Store leftover potato pancakes in the fridge for up to 3 days in an airtight container. Reheat in a dry skillet or oven for best texture.
  Variations: Add grated carrot, zucchini, or cheese for a twist. For a gluten-free version, use cornstarch or gluten-free flour.
  Troubleshooting: If your pancakes fall apart, mix in more flour. If they’re soggy, make sure to squeeze all the liquid from the potatoes and let the pan get hot enough.
  Quick Trick: Add a splash of vinegar or lemon juice to the bowl while grating to keep potatoes from turning grey.
• These potato pancakes are easy to make, adaptable, and always satisfying. No need for perfect circles—just cook, flip, and enjoy.