Posted by These Classic Potato Pancakes are simple yet incredibly delicious! With just a few common ingredients, they are a hit with everyone, especially kids. Serve them with sour cream for a breakfast treat, or top them with a creamy mushroom sauce for a hearty, vegetarian dinner.
Why I Love This Recipe:
I’ve made these potato pancakes countless times, and they never disappoint. Here’s why you’ll love it too:
- Tested: I make them at least once a week.
- Quick: Ready in under 30 minutes!
- Simple: Just 5 ingredients.
- Filling: Keeps you satisfied.
- Tasty: Oh, it’s delicious!
What Kind of Potatoes Are Best?
I recommend russet potatoes because they have a high starch content, making them perfect for this recipe. Yukon Gold or Katahdin potatoes work well too. You can grate the potatoes by hand, but a food processor makes it faster and easier.
Can You Make Potato Pancakes Ahead of Time?
While these pancakes are best enjoyed fresh and crispy from the pan, you can freeze them. Cook them fully, then cool completely. Freeze in a single layer on a baking sheet for 2 hours, then transfer to freezer bags. To reheat, bake them at 450°F for about 15 minutes.
Potato Pancakes vs. Latkes
Potato pancakes and latkes are very similar, but latkes typically include ingredients like baking powder, matzo meal, and sometimes milk. This recipe for potato pancakes is simpler, using only potatoes, eggs, and flour.
How to Make Potato Pancakes (Latkes):
- Grate the Potatoes and Onion: Peel and cube the potatoes and onion. Use a food processor or a grater to process the vegetables until finely grated.
- Squeeze Out the Liquid: Place the grated mixture into a fine strainer or kitchen towel and squeeze out the excess liquid into a bowl. Keep the potato starch at the bottom of the bowl, as it helps with the texture.
- Mix the Ingredients: Return the potato mixture to the bowl and add eggs, flour, salt, and pepper. Stir well.
- Fry the Pancakes: Heat vegetable oil in a non-stick skillet over medium-high heat. Drop spoonfuls of the potato mixture into the skillet, pressing them slightly to flatten. Fry for 2-3 minutes on each side, until golden and crispy.
- Drain and Serve: Place the pancakes on paper towels to absorb excess oil. Serve with sour cream, a fresh salad, or creamy mushroom sauce. Enjoy!
What to Serve with Potato Pancakes:
Traditionally, we serve them with sour cream. You can also pair them with applesauce or yogurt for a different twist.
These Classic Potato Pancakes are simple, yet unbelievably delicious! Follow this easy recipe and enjoy a crispy, tasty treat in no time.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Calories: 363 kcal per serving
Ingredients:
- 4 large russet potatoes
- 1 medium onion
- 2 eggs
- ¼ cup all-purpose flour
- ½ tsp sea salt (or to taste)
- ¼ tsp pepper (or to taste)
- 2 tbsp vegetable oil (for frying)
Instructions:
- Prepare the Vegetables:
If using a food processor: Peel and cube the potatoes and onion. Place them in the food processor and process for about 2 minutes until the potatoes are finely grated.
If using a grater: Peel and grate the potatoes and onion. - Squeeze Out the Liquid:
Place the grated potato mixture into a fine strainer or kitchen towel. Squeeze out the excess liquid into a mixing bowl. - Save the Starch:
Discard the liquid, but keep the white powder (potato starch) at the bottom of the bowl as it helps give the pancakes texture. - Mix the Ingredients:
Return the potato mixture to the bowl and add eggs, flour, salt, and pepper. Mix everything well. - Fry the Pancakes:
Heat vegetable oil in a large non-stick skillet over medium heat. Drop spoonfuls of the potato mixture into the skillet, pressing them slightly to flatten. Fry for about 2-3 minutes on each side until golden brown and crispy. - Drain and Serve:
Place the pancakes on paper towels to absorb excess oil. Serve and enjoy!
Notes:
What to Serve with Potato Pancakes:
Traditionally, these pancakes are served with sour cream on the side. They also pair wonderfully with applesauce or yogurt.
Can You Make Potato Pancakes Ahead of Time?
Yes! While these pancakes are best served fresh and crispy, you can freeze them for later. Fully cook the pancakes, let them cool completely, and then freeze them in a single layer on a baking sheet for at least 2 hours. Transfer to freezer storage bags. When ready to serve, preheat the oven to 450°F, place the frozen pancakes on a baking sheet, and bake for about 15 minutes.