There’s a simple, comforting beauty in traditional Amish cooking, and their potato pancakes are a perfect example. Far from the latkes you might be familiar with, Amish potato pancakes are often thicker, wonderfully tender on the inside, and boast a beautifully golden-crisp exterior. They’re a staple in many Amish households, served for breakfast, alongside a savory meal, or even as a simple snack. Made with just a few basic ingredients, they highlight the humble potato in its most delicious form.
This recipe embodies that rustic, homemade charm. It’s about letting the natural flavor of the potatoes shine, complemented by just enough binder and seasoning to create a pancake that’s both satisfyingly hearty and delightfully crispy. Whether you’re looking for a unique breakfast idea or a comforting side dish, these Amish Potato Pancakes are sure to become a cherished addition to your recipe collection.
Why I Love This Recipe
I’m a huge fan of simple ingredients creating extraordinary flavors, and these Amish Potato Pancakes are a perfect illustration of that principle. What I absolutely adore about this recipe is its pure, unadulterated potato goodness. Unlike some versions that can be overly complicated, these focus on the natural deliciousness of the potato, offering that perfect balance of a crispy exterior and a soft, flavorful interior. They’re incredibly versatile, fantastic for breakfast, brunch, or even as a side for dinner. Plus, there’s something incredibly comforting about a dish that feels so genuinely homemade and traditional. They remind me of simpler times and good, honest food.
Ingredients
Here’s what you’ll need for these wonderfully rustic Amish Potato Pancakes:
- 2 pounds Russet potatoes (about 3-4 medium), peeled
- 1 medium onion, peeled
- 2 large eggs, lightly beaten
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon baking powder (optional, for a slightly lighter pancake)
- 1/4 cup vegetable oil or clarified butter (for frying), plus more as needed
Swaps and Notes
- Potatoes: Russet potatoes are ideal for their high starch content, which helps create a crispy exterior and tender interior. Yukon Golds can also work, but avoid waxy potatoes like red new potatoes, as they won’t shred as well or get as crispy.
- Onion: A yellow or white onion is traditional. For a milder flavor, you can grate or finely mince the onion.
- Binder: The eggs and flour are crucial for holding the pancakes together. Do not increase the flour too much, or the pancakes will become dense.
- Seasoning: Adjust salt and pepper to your taste. A pinch of nutmeg can also be a lovely, subtle addition.
- Baking Powder: This is optional but can give the pancakes a slightly lighter, airier texture, preventing them from being too dense.
- Frying Fat: Vegetable oil has a neutral flavor and high smoke point. Clarified butter (or ghee) adds a delicious buttery flavor without burning. Regular butter can burn easily due to milk solids.
- Draining: Thoroughly draining the shredded potatoes is the key to crispy pancakes. Don’t skip this step!
Steps for the Recipe
Let’s get frying these delightful potato pancakes!
- Prepare Potatoes and Onion: Using a box grater or food processor with a shredding disc, grate the peeled potatoes and onion.
- Squeeze Out Moisture: This is a crucial step! Place the grated potatoes and onion in a clean kitchen towel or several layers of cheesecloth. Gather the edges and twist tightly to squeeze out as much excess liquid as possible. The drier they are, the crispier your pancakes will be. You’ll be surprised how much liquid comes out!
- Combine Ingredients: Transfer the squeezed potato and onion mixture to a large mixing bowl. Add the lightly beaten eggs, all-purpose flour, salt, black pepper, and optional baking powder. Mix everything together until just combined. Be careful not to overmix, as this can activate the gluten in the flour and make the pancakes tough.
- Heat Oil: Heat 1/4 cup of vegetable oil or clarified butter in a large, heavy-bottomed skillet (cast iron works great!) over medium-high heat. You’ll know it’s hot enough when a small piece of the mixture sizzles immediately upon contact.
- Form and Fry Pancakes: Scoop about 1/4 cup of the potato mixture per pancake into the hot oil. Flatten gently with the back of a spoon or spatula to form a pancake about 1/2 inch thick and 3-4 inches in diameter. Don’t overcrowd the pan; cook in batches if necessary.
- Cook Until Golden: Fry for 4-6 minutes per side, or until deep golden brown and crispy on both sides, and the inside is cooked through. The exact time will depend on your stove and the thickness of your pancakes.
- Drain: Transfer the cooked potato pancakes to a wire rack lined with paper towels to drain any excess oil.
- Serve Immediately: Serve the Amish Potato Pancakes hot!
Tips for Success
- Dry Potatoes are Happy Potatoes: The single most important tip for crispy potato pancakes is to remove as much moisture from the shredded potatoes as possible. Squeeze, squeeze, squeeze!
- Don’t Overcrowd the Pan: Frying too many pancakes at once lowers the oil temperature and leads to soggy, not crispy, results.
- Consistent Heat: Maintain a consistent medium-high heat. If it’s too low, the pancakes absorb too much oil and get greasy. Too high, and they’ll burn on the outside before cooking through on the inside.
- Taste Test: Fry one test pancake first to check seasoning and adjust salt or pepper in the mixture if needed.
- Keep Warm: If cooking in batches, keep finished pancakes warm on a baking sheet in a low oven (around 200°F / 95°C) while you finish frying the rest.
Serving Suggestions and Pairings
These Amish Potato Pancakes are incredibly versatile. They make a fantastic breakfast alongside scrambled eggs, bacon, or sausage. For a traditional touch, serve them with a dollop of sour cream or a side of applesauce. They also work beautifully as a savory side dish for roasted meats or a simple weeknight dinner. For a hearty start to your day, consider pairing them with elements from This One-Pan Breakfast Bake Will Make You Skip.
Storage and Leftover Tips
Amish Potato Pancakes are best enjoyed fresh and hot. However, if you have leftovers, they can be stored in an airtight container in the refrigerator for up to 2-3 days. To reheat, the best method is to crisp them up in a toaster oven, air fryer, or a hot skillet over medium heat until warmed through and crispy again. Microwaving will heat them but will make them soft rather than crispy.
More Recipes You Will Love
If you appreciate the simple, comforting goodness of these Amish Potato Pancakes, you’ll surely love these other fantastic recipes by Jason Griffith:
- For another delightful and easy baked good, try These Easy Pumpkin Spice Muffins Are My Favorite Fall Treat to Bake on Repeat.
- If you’re craving classic comfort food, our Classic Spaghetti Recipe with Homemade Sauce is a timeless winner.
- For a quick and flavorful skillet meal, explore This Tomato Skillet with Okra and Sausage Is My Favorite Quick Dinner Packed with Southern Flavor.
- And if you’re in the mood for an indulgent sweet treat, you absolutely have to try These Chocolate Chip Cookie Dough Brownie Bombs Are My Favorite Sweet Obsession.
Final Thoughts
These Amish Potato Pancakes are a beautiful example of how delicious simple, honest food can be. They’re a tribute to traditional cooking, offering a taste of comforting warmth and satisfying texture in every bite. Easy to make and incredibly versatile, they’re sure to become a beloved addition to your home cooking repertoire.
I’d love to hear how these crispy potato pancakes turn out for you! Feel free to leave a comment below with your thoughts, your favorite toppings, or any tips you discovered. And don’t forget to follow Chef Maniac on social media for more amazing recipes and culinary inspiration!
Leave a Reply