Potato pancakes are crispy, golden-brown treats made from grated potatoes, onions, and a few simple ingredients. They’re shallow-fried until crunchy on the outside and soft on the inside. Popular in many cultures—like latkes in Jewish cuisine or kartoffelpuffer in Germany—these humble pancakes are loved worldwide. They’re perfect for breakfast, lunch, or even as a side dish with dinner. Whether topped with applesauce, sour cream, or enjoyed plain, potato pancakes are a comforting, budget-friendly dish with tons of character. This recipe is all about bringing that warm, home-cooked flavor to your kitchen, even if you’re a beginner.
Quick Facts
Here’s a quick snapshot of this delicious potato pancake recipe:
| Course | Cuisine | Difficulty | Servings | Prep Time | Cooking Time | Calories |
|---|---|---|---|---|---|---|
| Breakfast/Snack | Eastern European / American | Easy | 4 | 15 minutes | 20 minutes | 230 per serving |
Equipment Needed
Making potato pancakes doesn’t require fancy gadgets, but the right tools can make the process smoother and more fun.
- Box grater or food processor – For shredding the potatoes and onion.
- Cheesecloth or clean kitchen towel – To squeeze out extra water from the grated potatoes.
- Mixing bowl – To combine all your ingredients.
- Large skillet or frying pan – A nonstick or cast iron pan works best for crisping.
- Spatula – To flip the pancakes without breaking them.
- Measuring spoons and cups – To get the ingredients just right.
- Paper towels – For draining any excess oil from the cooked pancakes.
- Tongs or fork – Optional, but helpful for flipping or serving.
Ingredients
Here’s what you’ll need to make about 12 small potato pancakes:
- 4 medium russet potatoes, peeled and grated
- 1 small yellow onion, grated
- 2 large eggs
- 3 tablespoons all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon baking powder (optional for fluffiness)
- ¼ teaspoon garlic powder (optional for flavor)
- Vegetable oil or canola oil (for frying)
- Sour cream or applesauce (for serving, optional)
Instructions
Making potato pancakes is simple if you follow these easy steps:
- Grate the potatoes and onion using a box grater or food processor.
- Squeeze out moisture by wrapping the grated mix in a clean towel or cheesecloth. Twist and press firmly over the sink until most of the liquid is gone.
- Mix in a bowl: grated potatoes and onion, eggs, flour, salt, pepper, and any optional seasonings.
- Heat oil (about ¼ inch deep) in a large skillet over medium-high heat.
- Scoop 2–3 tablespoons of the mixture into the pan and flatten gently into a small pancake.
- Fry for about 3–4 minutes per side or until golden brown and crispy.
- Drain on paper towels and repeat with remaining batter.
Essential Note:
Do not overcrowd the pan! It lowers the oil temperature and prevents a crispy crust. Fry in batches, and adjust the heat as needed to avoid burning.
