If you love crispy, golden-brown potato pancakes, this classic recipe is one you’ll want to make again and again. These crispy-on-the-outside, tender-on-the-inside pancakes are the perfect savory breakfast, side dish, or snack.
I love this recipe because it’s simple, made with basic ingredients, and packed with real potato flavor. Whether you serve them with sour cream, applesauce, or as a side to your favorite meal, these homemade potato pancakes are always a hit.
Let’s get into how to make the best crispy potato pancakes at home!
Why You’ll Love This Recipe
- Perfectly crispy texture – Golden and crunchy on the outside, soft inside.
- Simple ingredients – Just potatoes, eggs, flour, and seasoning.
- Versatile and delicious – Enjoy as a side dish, snack, or breakfast.
- Quick and easy to make – Ready in under 30 minutes!
Ingredients You’ll Need
(Serves: 4 | Prep Time: 10 minutes | Cook Time: 15 minutes)
- 4 medium potatoes (Russet or Yukon Gold)
- 1 small onion, grated
- 1 large egg
- ¼ cup all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder (optional)
- ¼ teaspoon baking powder (for extra crispiness)
- 2 tablespoons vegetable oil (for frying)
How to Make Crispy Potato Pancakes
1. Grate the Potatoes
Peel the potatoes and grate them using a box grater or food processor. Place the grated potatoes in a clean kitchen towel and squeeze out as much excess moisture as possible.
2. Mix the Batter
In a large bowl, combine the grated potatoes, grated onion, egg, flour, salt, pepper, garlic powder, and baking powder. Mix well until everything is fully combined.
3. Heat the Oil
In a large skillet, heat 2 tablespoons of vegetable oil over medium-high heat until hot but not smoking.
4. Form and Fry the Pancakes
Scoop about ¼ cup of the potato mixture and flatten it into a thin pancake in the skillet. Cook for 3-4 minutes per side, or until golden brown and crispy.
5. Drain and Serve
Transfer the cooked pancakes to a paper towel-lined plate to absorb excess oil. Repeat with the remaining batter, adding more oil as needed.
Serve immediately with sour cream, applesauce, or your favorite dipping sauce!
My Best Tips for Extra Crispy Potato Pancakes
- Drain excess liquid – Squeeze out as much water from the grated potatoes as possible for crispier pancakes.
- Use high-starch potatoes – Russet potatoes work best for a crispy texture.
- Cook in batches – Avoid overcrowding the pan to keep them crispy.
- Reheat in the oven – To keep leftovers crispy, reheat them in the oven at 375°F (190°C) for 5-10 minutes instead of the microwave.
What to Serve with Potato Pancakes
These crispy pancakes pair well with:
- Sour cream – The classic savory topping.
- Applesauce – A sweet contrast to the crispy pancakes.
- Smoked salmon – For an elegant brunch option.
- Eggs and bacon – A perfect breakfast combination.
- Chopped green onions or chives – For a fresh garnish.
FAQs
Can I make potato pancakes ahead of time?
Yes! Store cooked pancakes in the fridge for up to 3 days, and reheat in the oven or skillet before serving.
Can I freeze potato pancakes?
Absolutely! Place them in a single layer on a baking sheet, freeze until firm, then transfer to a freezer bag. Reheat in a 375°F oven for 15-20 minutes.
Can I make these without flour?
Yes! Substitute potato starch or almond flour for a gluten-free version.
These crispy, homemade potato pancakes are the perfect blend of crunchy and fluffy, making them a classic, satisfying dish for any meal. Whether you’re serving them for breakfast, as a side, or as a snack, they’ll always be a hit.
Give them a try and let me know how they turn out!
Crispy Homemade Potato Pancakes: A Classic Comfort Food
Ingredients
- 4 medium potatoes, peeled and grated
- 1 small onion, grated
- 2 large eggs, beaten
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon baking powder
- Oil for frying (vegetable or canola)
Instructions
- Place the grated potatoes in a clean dish towel and squeeze out excess moisture.
- In a large bowl, combine the grated potatoes, grated onion, beaten eggs, flour, salt, pepper, and baking powder. Mix until well combined.
- Heat a large skillet over medium-high heat and add enough oil to cover the bottom.
- Spoon about 1/4 cup of the potato mixture into the skillet for each pancake, flattening them slightly with the back of the spoon.
- Cook for about 4-5 minutes on each side or until golden brown and crispy.
- Transfer the cooked pancakes to a paper towel-lined plate to drain any excess oil.
- Serve warm with applesauce or sour cream.
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