If you have a craving for something crispy, comforting, and utterly delicious, then let me introduce you to my beloved Classic Potato Pancakes Recipe. These golden, crispy delights bring together the humble russet potato and a touch of onion, transformed into pancakes that deliver the perfect balance of texture and flavor. Whether you’re enjoying them for breakfast or as a snack, they embody a simple yet magical Eastern European tradition that’s sure to become one of your favorites too.
Ingredients You’ll Need
This Classic Potato Pancakes Recipe calls for ingredients that are straightforward but vital to achieving that perfect crisp and tender bite. Each one plays a specific role, from the creamy potatoes giving body and bite, to the eggs and flour binding everything together just right.
- Russet potatoes (2 pounds, peeled): These starchy potatoes create the ideal fluffy interior and crisp exterior texture.
- Yellow onion (1 small, peeled): Adds a subtle sweetness and depth of flavor without overpowering the pancakes.
- Large eggs (2): Serve as a binding agent ensuring the ingredients hold together well during frying.
- All-purpose flour (1/4 cup): Provides structure to the mixture without making it heavy.
- Salt (1 teaspoon): Enhances all the flavors, balancing the potatoes and onion.
- Black pepper (1/2 teaspoon): Brings a gentle heat that rounds out the seasoning.
- Baking powder (1/2 teaspoon): Gives a slight lift and lightness to the pancakes.
- Vegetable oil (for frying): Essential for achieving that irresistibly crisp and golden crust.
- Sour cream and applesauce (for serving, optional): Add creamy or sweet contrasts that complement the savory pancakes.
How to Make Classic Potato Pancakes Recipe
Step 1: Prepare and Drain the Potatoes and Onion
Start by grating the peeled russet potatoes and yellow onion using a box grater or food processor. This step releases their natural moisture, which must be removed for the best crispy results. To do that, gather the mixture in a clean kitchen towel and squeeze out as much excess liquid as possible – it’s crucial for preventing soggy pancakes and achieving that golden crisp.
Step 2: Combine Ingredients
Once drained, transfer the grated potatoes and onion into a large bowl. Add the eggs, flour, salt, black pepper, and baking powder. Stir everything together until the mixture is evenly combined. This batter will look thick but sticky, the perfect consistency for frying.
Step 3: Heat the Oil and Fry
Pour about 1/4 inch of vegetable oil into a heavy skillet and heat it over medium heat. To test if the oil is ready, drop a pinch of batter in and watch for bubbles. Scoop approximately 1/4 cup of the potato mixture and gently flatten it with a spatula once it’s in the pan. Fry each side for 3 to 4 minutes or until deeply golden and crisp. Remove the pancakes and drain them on paper towels to rid any excess oil.
Step 4: Repeat and Finish
Continue scooping and frying the remaining batter in batches, adding more oil as needed. The smell of frying pancakes will fill your kitchen with cozy goodness that’s almost impossible not to taste immediately!
How to Serve Classic Potato Pancakes Recipe
Garnishes
Classic toppings like cool, tangy sour cream or sweet applesauce are traditional favorites that bring out the pancakes’ savory undertones while adding layers of flavor and texture. A sprinkle of fresh chopped parsley or chives also adds a lovely touch of color and fresh herbal brightness.
Side Dishes
Pair your potato pancakes with simple sides such as crisp garden salads for freshness or smoked salmon for an elegant twist. They also go wonderfully alongside roasted vegetables or a bowl of warm borscht to keep with their Eastern European roots.
Creative Ways to Present
For a fun brunch or appetizer presentation, cut the cooked pancakes into bite-sized pieces and serve with a variety of dipping sauces like horseradish cream, garlic aioli, or even a spicy mustard. Layer them with smoked salmon, crème fraîche, and dill for a festive treat that elevates this humble dish.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store them in an airtight container in the refrigerator for up to 3 days. They hold their flavor well and are a terrific quick snack or side when reheated properly.
Freezing
To freeze potato pancakes, cool them completely after cooking, then arrange in a single layer on a baking sheet and freeze until solid. Transfer them to a freezer bag or container, where they can be kept for up to 2 months. This way, you have a tasty treat on hand whenever the craving strikes.
Reheating
For best results, reheat leftovers on a skillet over medium heat with a little oil to bring back the crispiness. Microwaving can make them soggy, so avoid that when you want to savor that signature crunch.
FAQs
Can I use a different type of potato for the Classic Potato Pancakes Recipe?
Russet potatoes are preferred because their high starch content helps create the perfect crispy outside and tender inside. Waxy potatoes like red or new potatoes can make the pancakes denser and less crispy.
How important is squeezing out the excess moisture from the grated potatoes?
It is very important. Removing as much liquid as possible ensures the pancakes fry up crisp instead of soggy. The more moisture left in, the heavier and oilier the pancakes will be.
Can I make the batter ahead of time?
While you can prepare the grated potatoes and onions ahead, it’s best to assemble and fry the pancakes shortly after because the potatoes will oxidize and discolor. If prepping early, store the grated mixture submerged in cold water to prevent browning and dry thoroughly before using.
Is it necessary to add baking powder?
Baking powder is optional but recommended for a lighter, airier texture. It helps the pancakes puff up slightly, making them less dense and more tender on the inside.
What are good alternatives to sour cream and applesauce for serving?
If you want to mix it up, Greek yogurt or crème fraîche make delightful creamy options, while chutneys or cranberry sauce provide sweet and tangy complements. Even a simple squeeze of lemon can brighten the flavors beautifully.
Final Thoughts
There is something deeply satisfying about making and sharing this Classic Potato Pancakes Recipe with friends and family. It’s a perfect blend of crispy, tender, and savory that feels both nostalgic and fresh every time. I encourage you to give this recipe a try and watch how these simple ingredients come together to create a dish that’s warm, welcoming, and utterly unforgettable.
Print
Classic Potato Pancakes Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 8 pancakes
- Category: Breakfast
- Method: Frying
- Cuisine: Eastern European
- Diet: Vegetarian
Description
Classic Potato Pancakes are crispy, golden fritters made from grated russet potatoes and onions, bound with eggs and flour, seasoned simply with salt and pepper, and fried to perfection. This traditional Eastern European breakfast favorite is served hot with sour cream and applesauce for a comforting, flavorful start to your day.
Ingredients
Potato Pancakes
- 2 pounds russet potatoes, peeled
- 1 small yellow onion, peeled
- 2 large eggs
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon baking powder
- Vegetable oil for frying
For Serving
- Sour cream
- Applesauce
Instructions
- Grate the vegetables: Using a box grater or food processor, finely grate the peeled potatoes and onion together. This creates the base texture for the pancakes.
- Drain excess moisture: Place the grated mixture in a clean kitchen towel and wring out as much liquid as possible. Removing excess moisture is key to achieving crispy pancakes.
- Combine ingredients: Transfer the drained potatoes and onion to a large bowl. Add the eggs, all-purpose flour, salt, black pepper, and baking powder. Stir thoroughly until the mixture is well combined and cohesive.
- Heat the oil: Pour about 1/4 inch of vegetable oil into a large skillet and heat over medium heat until hot but not smoking. Proper oil temperature ensures even frying and crispiness.
- Fry the pancakes: Scoop approximately 1/4 cup of the potato mixture into the hot oil for each pancake. Flatten slightly with a spatula to form an even shape. Fry for 3 to 4 minutes on each side until the pancakes are golden brown and crispy.
- Drain excess oil: Remove cooked pancakes from the skillet and place them on a paper towel-lined plate to drain any excess oil.
- Repeat frying: Continue frying the remaining batter, adding more oil to the skillet as needed to maintain the right frying depth and heat.
- Serve: Serve the pancakes hot with a side of sour cream and applesauce for a traditional finish.
Notes
- Ensure the potatoes are very well drained to achieve extra crispy pancakes.
- You can enhance the flavor by adding chopped fresh parsley or chives to the batter.
- Maintain medium heat to avoid burning while ensuring the pancakes cook through.
- Use russet potatoes for best texture and flavor.
