Classic Potato Pancakes
Learn how to make Classic Potato Pancakes that are perfectly crispy and golden with simple pantry staples. This easy step-by-step recipe yields delicious, tender-inside, crispy-outside potato pancakes that make a comforting snack or meal loved by the whole family.
- Author: Lina
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 8-10 pancakes 1x
- Category: Appetizers
- Method: Frying
- Cuisine: American
- Diet: Gluten Free (if using gluten-free flour blend)
Primary Ingredients
- 3 large Russet potatoes (starchy potatoes for best texture)
- 1 small onion, finely grated
- 1 large egg, beaten
- 1/4 cup all-purpose flour (or gluten-free flour blend for gluten-free version)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Vegetable oil, for frying (about 1/4 cup)
- Prep and Grate the Potatoes: Wash and peel the potatoes, then grate them finely using the large holes of a box grater or food processor to achieve the perfect texture.
- Drain Excess Moisture: Place the grated potatoes in a clean kitchen towel or cheesecloth and squeeze firmly to remove as much liquid as possible to ensure crispiness.
- Mix Ingredients: In a bowl, combine the grated potatoes, grated onion, beaten egg, flour, salt, and pepper. Mix until everything is thoroughly incorporated into a slightly sticky batter.
- Heat the Pan and Oil: Heat a generous layer of vegetable oil in a large skillet over medium-high heat until hot but not smoking.
- Fry the Pancakes: Spoon about 2-3 tablespoons of the potato mixture into the pan and gently flatten into round pancakes. Cook for 3-4 minutes per side, or until golden brown and crispy.
- Drain and Serve: Transfer the cooked pancakes to a plate lined with paper towels to drain excess oil. Serve immediately with preferred garnishes and sides.
Notes
- Dry the grated potatoes thoroughly to achieve crispy pancakes every time.
- Do not overcrowd the pan; fry in batches to maintain even cooking and oil temperature.
- Keep cooked pancakes warm in a low oven while frying the rest.
- Use fresh vegetable oil for best flavor and browning.
- Adjust salt and pepper in the batter to taste before frying.
Nutrition
- Serving Size: 2 pancakes
- Calories: 180
- Sugar: 1g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
Keywords: potato pancakes, classic potato pancakes, crispy potato pancakes, comfort food, gluten-free potato pancakes, easy potato recipe