Classic Potato Pancakes
Classic potato pancakes have crisp, ragged edges, golden-brown surfaces, and tender centers with visible shreds of potato. This version starts with raw russets and onion, not leftover mashed potatoes. Wringing moisture from the grated vegetables helps the pancakes brown in the skillet, while uncrowded batches give their edges room to crisp. Serve them hot with sour cream or applesauce on the side.
Ingredients for Classic Potato Pancakes
- 2 pounds russet potatoes, peeled (900g)
- 1 medium yellow onion, peeled (about 150g)
- 2 large eggs
- 1/4 cup all-purpose flour (30g)
- 1 teaspoon kosher salt, or to taste
- 1/4 teaspoon freshly ground black pepper
- Up to 1/2 cup neutral vegetable oil, for frying as needed
Optional for serving: sour cream or applesauce.
Yield: About 12 pancakes, or 4 servings. Time: 20 minutes prep; about 24 to 30 minutes cooking in batches; about 45 to 50 minutes total.
How to Make Potato Pancakes in a Skillet
- Grate the vegetables: Coarsely grate the potatoes and onion with a box grater or a food processor fitted with a shredding disk. Work promptly, keeping the shreds distinct rather than turning them into a puree.
- Squeeze and save the starch: Wrap the grated vegetables in a clean kitchen towel and wring firmly over a bowl until they feel noticeably drier. Do not rinse them. Let the liquid stand briefly, then carefully pour off the watery layer, leaving any white starch settled at the bottom.
- Mix: Add the squeezed potato and onion to the bowl with the reserved starch. Mix in the eggs, flour, salt, and pepper. The mixture should hold together when scooped without sitting in a puddle of liquid.
- Heat the oil: Pour enough oil into a 10- to 12-inch heavy skillet to make a shallow layer about 1/8 inch deep. Heat over medium until the oil shimmers and a test potato shred sizzles promptly. The oil should not smoke.
- Fry the first batch: Add roughly 1/4-cup portions, 3 to 4 at a time, leaving space to turn them. Gently flatten each into an irregular pancake about 3 to 4 inches across and 1/4 to 3/8 inch thick. Fry uncovered for about 3 to 4 minutes on the first side, checking underneath after 3 minutes. Flip when the underside is golden brown and releases readily. Cook for about 3 to 4 minutes more, until both sides are golden-amber, the edges are crisp, and the center of a test pancake is tender rather than raw and crunchy.
- Finish the batches: Transfer cooked pancakes to a wire rack; do not stack them while hot. Loosely cover the remaining mixture between batches. Stir it briefly and pour off any newly pooled liquid before scooping. Add oil as needed and let it return to a steady sizzle before each batch. If the crust darkens before the center cooks, lower the heat slightly and flatten the next batch more evenly. For a short serving delay, hold finished pancakes on the rack in a 200°F (95°C) oven.
- Serve: Arrange the hot pancakes in a loose overlap with their browned surfaces visible. Offer sour cream or applesauce alongside, if desired.
How to Keep Potato Pancakes Crisp
Wet shreds and oil that is too cool can leave the pancakes soft or greasy. Wring the potato and onion thoroughly, then wait for a steady sizzle before adding each batch. Give the pancakes space in the skillet so their edges can brown.
Let the first side form a firm crust before flipping; turning too soon can break a pancake apart. Drain finished batches on a rack so steam can escape instead of softening their undersides.
Should You Save the Potato Starch?
If a white layer settles beneath the liquid squeezed from the potatoes, keep it in the bowl when you pour off the water. Mixing that starch back into the shreds helps the pancakes hold together without adding another ingredient. It is fine if little or no starch settles out.
What to Serve with Potato Pancakes
Serve sour cream or applesauce in separate bowls rather than spreading either over the crisp tops. For another crisp potato side with a different preparation, try Crispy Parmesan Crusted Potatoes.
Storage, Freezing, and Reheating
Cool cooked pancakes before storing them in an airtight container in the refrigerator. Use within about 3 to 4 days. Reheat in a single layer on a baking sheet at 350°F (175°C) for about 8 to 12 minutes, flipping halfway, until hot and re-crisped. Microwaving will soften the crust.
To freeze, arrange fully cooked, cooled pancakes in a single layer until firm, then transfer them to a freezer-safe container for up to about 2 months. Reheat from frozen in a single layer at 400°F (205°C) for about 15 to 20 minutes, until the centers are hot and the outsides are crisp.
Nutrition
Approximate nutrition per serving (about 3 pancakes): 340 calories, 9g protein, 13g fat, and 49g carbohydrates. Approximate values per 100g cooked pancakes: 155 calories, 4g protein, 6g fat, and 22g carbohydrates. Estimates exclude optional accompaniments and assume roughly 3 tablespoons of frying oil remain in the pancakes; actual values vary with oil absorption and moisture loss.
Equipment
- Box grater or food processor with shredding disk
- Clean kitchen towel
- Mixing bowl
- 10- to 12-inch heavy skillet
- Wire rack
Ingredients
For the pancakes
- 2 pounds russet potatoes, peeled (900 g)
- 1 medium yellow onion, peeled (about 150 g)
- 2 large eggs
- 1/4 cup all-purpose flour (30 g)
- 1 teaspoon kosher salt, or to taste
- 1/4 teaspoon freshly ground black pepper
- Up to 1/2 cup neutral vegetable oil, for frying as needed
For serving (optional)
- Sour cream or applesauce
Instructions
- Coarsely grate the potatoes and onion with a box grater or a food processor fitted with a shredding disk. Keep the shreds distinct and work promptly.
- Wrap the grated vegetables in a clean kitchen towel and wring firmly over a bowl until noticeably drier. Do not rinse.
- Let the squeezed liquid stand briefly, then pour off the watery layer, leaving any settled white starch in the bowl.
- Add the grated vegetables to the reserved starch. Mix in the eggs, flour, salt, and pepper until the mixture holds together when scooped.
- Pour enough oil into a 10- to 12-inch heavy skillet to make a shallow layer about 1/8 inch deep. Heat over medium until shimmering and a test potato shred sizzles promptly; do not let the oil smoke.
- Scoop roughly 1/4-cup portions into the skillet, 3 to 4 at a time, leaving space between them. Flatten each into an irregular pancake about 3 to 4 inches across and 1/4 to 3/8 inch thick.
- Fry uncovered for about 3 to 4 minutes on the first side. Flip when the underside is golden brown and releases readily, then fry for about 3 to 4 minutes more, until both sides are golden-amber, the edges are crisp, and the center is tender.
- Transfer cooked pancakes to a wire rack without stacking. Loosely cover the remaining mixture between batches, stir briefly, and pour off any newly pooled liquid.
- Add oil as needed and let it return to a steady sizzle before frying each batch. If the crust darkens before the center cooks, lower the heat slightly and flatten the next batch more evenly.
- For a short serving delay, hold the pancakes on the rack in a 200°F (95°C) oven. Serve hot with sour cream or applesauce, if desired.
Tips
- Wring the grated potatoes and onion thoroughly to help the pancakes brown instead of turning soft or greasy.
- Wait for the oil to shimmer and sizzle steadily before adding a batch.
- Avoid crowding the skillet so the edges have room to crisp.
- Let a firm crust form before flipping to help keep pancakes intact.
- Drain finished pancakes on a wire rack rather than stacking them while hot.