Potato Pancakes

Potato pancakes are delicious and can be served as a meal, a side dish, or an appetizer.  The key to crispy potato pancakes is squeezing the water out of the potatoes.  A wet mixture will produce a soggy pancake.  You can substitute the Yukon Gold potatoes for whatever potato you favor, but even a baking potato, which is a dryer potato, will have a great deal of moisture so make sure you follow the steps below to ensure a crisp potato pancake.


  • 2 pounds russet or Yukon Gold potatoes, peeled and rinsed
  • 1 onion (8 oz.), peeled and halved
  • 2 large eggs, beaten to blend
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • About 2 cups vegetable oil


  • Using a hand grater or food processor, shred potatoes, working over a large bowl of cold water or frequently transferring shredded potatoes to water. Shred onion and add to bowl. Let stand for 30 minutes.
  • Drain potato mixture; wipe bowl clean. With your hands, squeeze excess water from a large handful of the potato mixture, then pile it on a clean kitchen towel. Enclose potatoes tightly in towel and twist it to wring out remaining moisture. Repeat to dry all potatoes, using fresh towels if need. Return potatoes to bowl.
  • Add eggs, flour, salt, and pepper to bowl and mix well.
  • Pour 1/2 inch oil into a 10- to 12-inch frying pan (with sides at least 2 in. tall) over medium-high heat. When surface of oil ripples slightly, scoop 1/3 cup of the potato mixture into one hand, then turn it onto a wide spatula. Flatten mixture into a pancake about 1/2 inch thick. Gently slide each cake from spatula into hot oil, 3 to 4 pancakes per batch (do not crowd pan). Cook until edges of pancakes are crisp and well browned and undersides are golden brown (lift with spatula to check), about 3 minutes. Turn and cook until remaining sides are golden brown, about 3 minutes longer. Transfer to paper towels to drain briefly, then keep warm in a 200° oven while you cook remaining pancakes. Serve hot
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