Description
Classic Potato Pancakes are a warm, crispy, and comforting dish made from simple ingredients like russet potatoes, onions, egg, and flour. They offer a crunchy exterior with a tender interior, perfect for breakfast, brunch, or dinner. Quick to prepare and versatile, these pancakes can be customized with herbs, cheese, or spices and served with a variety of sides and toppings.
Ingredients
Scale
Main Ingredients
- 2 large russet potatoes (about 1 lb), peeled and grated
- 1 small onion, peeled and grated
- 1 large egg
- 2 to 3 tablespoons all-purpose flour (or gluten-free flour for variation)
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- Vegetable oil for frying (about ¼ inch depth)
Instructions
- Prepare the Potatoes and Onion: Peel and grate the russet potatoes and onion finely, avoiding shredding too small. Place them in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible to ensure crispiness.
- Mix the Batter: Transfer the drained potatoes and onion into a large bowl. Crack in the egg, add flour, salt, and pepper. Mix thoroughly with a fork or spatula until the mixture is sticky but manageable for forming patties.
- Heat the Oil and Fry: Heat about ¼ inch of vegetable oil in a large skillet over medium-high heat until shimmering. Spoon heaping tablespoons of batter into the pan, flattening each to about ¼ inch thickness. Cook for 3 to 4 minutes per side until edges turn golden and crisp, flipping carefully.
- Drain and Serve: Use a slotted spatula to transfer pancakes to a paper towel-lined plate to drain excess oil. Serve immediately while hot and fresh with your choice of garnishes and sides.
Notes
- Drain grated potatoes thoroughly to achieve maximum crispiness.
- Do not overcrowd the pan; fry in batches to maintain consistent oil temperature.
- Use a heavy skillet such as cast iron or stainless steel for even heat distribution.
- Test oil readiness by dropping a small bit of batter – when it sizzles immediately, it’s ready.
- Keep cooked pancakes warm on a wire rack in a warm oven if frying in batches.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizers
- Method: Frying
- Cuisine: American, Eastern European
Nutrition
- Serving Size: 2 pancakes (approx. 100g)
- Calories: 180 kcal
- Sugar: 1 g
- Sodium: 400 mg
- Fat: 10 g
- Saturated Fat: 1 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 50 mg
Keywords: Potato pancakes, latkes, breakfast, brunch, crispy pancakes, classic recipe, comfort food