INGREDIENTS
For the pancakes
- 4 large potatoes (Russet or Yukon Gold are best)
- 1 medium onion, grated
- 2 eggs
- 3–4 tablespoons flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- Optional: ½ teaspoon garlic powder
- Optional: ½ teaspoon paprika
For frying
- Vegetable oil or sunflower oil
For serving
- Sour cream, garlic mayo, or spicy mayo
- Chopped green onions or chives
INSTRUCTIONS
STEP 1: PREPARE THE POTATOES
Peel the potatoes and shred them using the large holes of a grater. You can also use a food processor if you want perfect, thin shreds. The photo shows thinly shredded potatoes, which produce crispier edges and softer centers.
Once shredded, place the potatoes in a bowl and squeeze out as much liquid as possible. This step is crucial—removing water ensures a crisp, browned finish.
Pro tip: Save the drained potato water for a minute or two. You’ll see white starch settle at the bottom. Pour off the water and add the starch back to the potato mixture for superior crispiness.
STEP 2: ADD THE ONION AND SEASONINGS
Add the grated onion to the potatoes. Onion adds moisture, sweetness, and flavor that caramelizes beautifully when fried.
Season with salt, pepper, and any optional spices you prefer. Garlic powder adds warmth, and paprika adds color and a subtle smoky flavor.
Mix everything thoroughly.
STEP 3: ADD THE EGGS AND FLOUR
Crack the eggs into the mixture and stir until fully combined. The eggs act as a binder, helping the pancakes hold their shape during frying.
Add flour little by little until the mixture thickens enough to scoop. You want the mixture to stick together slightly but still look loose and potato-forward—not doughy.
If the mixture becomes too watery, simply add 1 more tablespoon of flour.
STEP 4: FRY THE POTATO PANCAKES
Heat a generous amount of oil in a pan over medium-high heat. The oil needs to be hot, but not smoking, so the pancakes cook quickly and evenly.
Using a spoon or your hands, scoop a portion of the potato mixture and flatten it gently into the pan. The pancakes in your photo are thin, so press them slightly so they become wide and crispy around the edges.
Cook each pancake for 3–4 minutes per side, or until deep golden brown and crisp. Don’t rush this step—slow, even frying produces the best texture.
Remove the pancakes and place them on paper towels to absorb excess oil.
Repeat until the entire mixture is used.
STEP 5: SERVE WITH TOPPINGS
Arrange the pancakes on a plate and add a spoonful of sour cream or garlic mayo on top. Finish with chopped green onions or chives for color and freshness.
The pancakes in the photo have a topping of creamy sauce and fresh green onions, which perfectly balance the crispy richness.
TASTE & TEXTURE
Crispy potato pancakes are known for their incredible contrast:
- Crisp edges: thin shreds crisp up like hash browns
- Golden color: frying brings out deep brown, crunchy patterns
- Soft center: tender but not mushy
- Savory balance: onion adds sweetness and depth
- Creamy topping: sour cream or mayo adds cool contrast
They’re comforting, filling, and full of nostalgic homestyle flavor.
SERVING IDEAS
You can serve potato pancakes in many ways:
Savory Options
- Sour cream, green onions, chives
- Garlic mayo or spicy mayo
- Smoked salmon and dill
- Fried eggs
- Caramelized onions
- Cheese or shredded cheddar
Sweet Variations
- Applesauce
- Honey
- Greek yogurt with cinnamon
As a Side Dish
- With grilled chicken
- With beef steak
- With roasted vegetables
TIPS FOR PERFECT CRISPINESS
- Remove moisture from potatoes thoroughly.
- Use starchy potatoes like Russet for best browning.
- Don’t overcrowd the pan, or they’ll steam instead of crisp.
- Use enough oil for shallow frying.
- Serve immediately, because they’re crispiest while hot.
STORAGE & REHEATING
- Refrigerate leftovers for up to 3 days.
- To reheat, place them in a skillet or air fryer until crisp.
- Avoid microwaving—it softens them.