These are the potato pancakes you’ve been looking for: crisp-edged, golden, and tender inside, made from simple pantry staples. The secret lies in shredding the potatoes and onion, then squeezing out every drop of moisture so the pancakes fry up shatteringly crisp instead of soggy. A touch of baking powder and a brief rest for the batter ensure they puff slightly and hold together beautifully, whether you serve them as a side or a main.
Ingredients
- 2 lb (900 g) russet potatoes (about 4 medium), peeled
- 1 small yellow onion (about 4 oz / 115 g), peeled
- 2 large eggs, lightly beaten
- 3 tbsp (24 g) all-purpose flour
- 1 tsp baking powder
- 1 tsp salt, plus more for sprinkling
- 1/2 tsp black pepper
- Vegetable oil, for frying (about 1 cup / 240 ml)
- Optional: 1/4 cup (60 ml) sour cream and 2 tbsp chopped fresh chives, for serving
Instructions
- Shred the potatoes and onion using the large holes of a box grater or a food processor with the shredding disc. Place the shredded mixture in a clean kitchen towel (or several layers of cheesecloth) and twist tightly over a bowl to squeeze out as much liquid as possible. You should have about 1/2 cup (120 ml) of liquid; discard it.
- In a large bowl, combine the squeezed potato-onion mixture, beaten eggs, flour, baking powder, salt, and pepper. Stir until well mixed. Let the batter rest for 5 minutes; you may see a little liquid pool at the bottom—just stir it back in before frying.
- Place a large skillet (preferably cast iron or non-stick) over medium-high heat and add about 1/4 inch (6 mm) of oil. Heat until the oil shimmers and a tiny piece of potato sizzles immediately when dropped in (about 350°F / 175°C if using a thermometer).
- For each pancake, drop about 1/4 cup (60 ml) of the batter into the hot oil and flatten gently with the back of a spatula to a 3-4 inch (8-10 cm) round. Do not overcrowd; cook in batches of 3-4, leaving space between them.
- Fry until the bottoms are deep golden brown and crisp, about 3-4 minutes. Flip carefully and cook the other side until equally browned and cooked through, another 3-4 minutes. The pancakes should feel firm and sound hollow when tapped.
- Transfer to a wire rack set over a baking sheet to drain. Sprinkle immediately with a little salt. Repeat with the remaining batter, adding more oil as needed and letting the oil reheat between batches.
- Serve hot, with sour cream and chives if desired.
Tips
- Don’t skip the squeezing: Moisture is the enemy of crispiness. After squeezing, you can also pat the shreds with paper towels to absorb any remaining liquid.
- Use russets: Their high starch content gives a lighter, fluffier interior. Waxy potatoes like red or new potatoes hold more water and will make denser pancakes.
- Keep them warm: If making a large batch, keep finished pancakes on a baking sheet in a 200°F (93°C) oven while you fry the rest. They’ll stay crisp for up to 30 minutes.
- Substitution: No eggs? Use 2 tablespoons of cornstarch mixed with 3 tablespoons of water as a binder. The pancakes will be slightly less tender but still hold together.
Serving Suggestions
Serve these potato pancakes as a side to roast chicken, pork chops, or a hearty beef stew. They also shine as a vegetarian main with a dollop of sour cream or Greek yogurt, a spoonful of applesauce, or a sprinkle of fresh dill. For a brunch twist, top with smoked salmon and a poached egg.
Variations
- Cheesy: Fold in 1/2 cup (60 g) shredded cheddar or Gruyère with the batter for a melty, savory version.
- Herbed: Add 2 tablespoons of chopped fresh parsley, dill, or chives to the batter.
- Spicy: Add 1/4 teaspoon of cayenne pepper or a minced jalapeño for a kick.
- Zucchini-Potato: Replace half the potatoes with shredded zucchini (squeezed well) for a lighter, greener pancake.
Storage and Reheating
Refrigerate leftover pancakes in an airtight container for up to 3 days. To reheat, place them on a baking sheet in a 375°F (190°C) oven for 5-7 minutes, or until hot and crisp again. Avoid microwaving, which makes them soggy. You can also freeze cooked pancakes in a single layer, then transfer to a zip-top bag for up to 2 months; reheat from frozen in a 400°F (200°C) oven for 10 minutes.
Frequently Asked Questions
Why are my potato pancakes soggy?
The most common cause is not removing enough moisture from the shredded potatoes. Squeeze harder, and consider pressing the shreds with paper towels after squeezing. Also, make sure your oil is hot enough; if it’s too cool, the pancakes will absorb oil and become greasy.
Can I use a food processor to shred?
Yes, a food processor with the shredding disc makes quick work. Just be careful not to over-process; you want shreds, not a puree.
Can I make the batter ahead of time?
It’s best to make the batter fresh, as the potatoes will oxidize and turn gray, and they’ll release more water. If you must, you can shred the potatoes and onion, squeeze them, and keep the dry mixture covered in the fridge for up to 2 hours. Add the eggs and flour just before frying.
What oil is best for frying?
Use a neutral oil with a high smoke point, such as vegetable, canola, or peanut oil. Avoid olive oil, which has a lower smoke point and a strong flavor.
How do I know when the pancakes are cooked through?
The outside should be deeply golden and crisp, and the center should feel firm when pressed. If you’re unsure, cut one open—the interior should be tender and fully cooked, not raw or gummy.
Can I bake them instead of frying?
Baking won’t give the same crispy result, but you can try: place shaped pancakes on a parchment-lined baking sheet, brush with oil, and bake at 425°F (220°C) for 15-20 minutes, flipping halfway. They’ll be softer, but still tasty.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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