Asian potato pancakes are a crispy, savory twist on the classic latke, featuring a golden, crunchy exterior and a tender, flavorful interior. Infused with garlic, ginger, and scallions, and finished with a splash of soy sauce and sesame oil, these pancakes are a delicious side dish, appetizer, or light meal. They come together quickly with simple ingredients and are endlessly adaptable, making them a reliable favorite for weeknight dinners or weekend brunch.
Ingredients
- 2 lbs (900 g) russet potatoes, peeled and grated
- 1 small yellow onion, grated
- 2 large eggs, lightly beaten
- 3 tbsp (24 g) all-purpose flour (or rice flour for gluten-free)
- 2 cloves garlic, minced
- 1 tbsp (15 ml) soy sauce (or tamari for gluten-free)
- 1 tsp (5 ml) toasted sesame oil
- 1 tsp (2 g) grated fresh ginger
- 1/2 tsp salt, plus more to taste
- 1/4 tsp freshly ground black pepper
- 4 scallions, thinly sliced (white and green parts)
- Vegetable oil, for frying (about 1/2 cup / 120 ml)
Instructions
- Place the grated potatoes and onion in a clean kitchen towel or cheesecloth. Squeeze out as much liquid as possible over a bowl. Let the liquid sit for a minute so the starch settles, then carefully pour off the watery top and add the remaining starch back to the potato mixture. This helps the pancakes bind.
- In a large bowl, combine the squeezed potato-onion mixture, eggs, flour, garlic, soy sauce, sesame oil, ginger, salt, pepper, and most of the scallions (reserve some for garnish). Mix until well combined.
- Heat a large skillet (preferably cast iron or non-stick) over medium-high heat. Add enough vegetable oil to coat the bottom with about 1/4 inch (6 mm) of oil. When the oil shimmers, drop spoonfuls (about 2 tbsp / 30 ml each) of the potato mixture into the pan, flattening them with a spatula to about 1/2-inch (1.25 cm) thick.
- Cook for 3-4 minutes per side, until deeply golden brown and crispy. Do not overcrowd the pan; work in batches. Transfer cooked pancakes to a paper towel-lined plate to drain. Repeat with the remaining mixture, adding more oil as needed.
- If serving all at once, keep warm in a 200°F (93°C) oven while cooking the rest. Serve hot, garnished with the reserved scallions.
Tips
- Don’t skip squeezing: The drier the potato mixture, the crispier the pancakes. Excess moisture makes them soggy and can cause them to fall apart.
- Use starchy potatoes: Russets or Yukon Golds work best. Waxy potatoes like red or new potatoes hold too much moisture and won’t crisp up as well.
- Adjust the binder: If the mixture seems too wet, add another tablespoon of flour. If it’s too dry, add a teaspoon of water or an extra egg yolk.
- Keep the oil hot: If the oil isn’t hot enough, the pancakes will absorb oil and become greasy. Test with a small piece of potato—it should sizzle immediately.
Serving Suggestions
Serve these pancakes as a side with grilled chicken, pan-seared salmon, or a simple stir-fried greens. They also make a great appetizer with a dipping sauce of soy sauce, rice vinegar, and a drop of chili oil. For a heartier meal, top them with a fried egg and a drizzle of sriracha mayo, or serve them alongside a bowl of miso soup.
Variations
- Add vegetables: Grate a carrot or zucchini into the mixture (squeeze out excess liquid from zucchini).
- Make it spicy: Add 1-2 teaspoons of gochujang (Korean chili paste) or sriracha to the batter.
- Gluten-free: Substitute rice flour or cornstarch for the all-purpose flour and use tamari instead of soy sauce.
- Baked version: For a lighter option, place spoonfuls on a parchment-lined baking sheet, flatten, brush with oil, and bake at 425°F (218°C) for 20-25 minutes, flipping halfway.
Storage and Reheating
Refrigerate leftover pancakes in an airtight container for up to 3-4 days. To freeze, place them in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe bag for up to 2 months. Reheat in a toaster oven or skillet over medium heat until hot and crispy (about 5 minutes per side). Microwaving will make them soft, so avoid it if you want to keep the crunch.
Frequently Asked Questions
Why are my potato pancakes falling apart? This usually happens when the mixture is too wet. Make sure to squeeze out as much liquid as possible from the potatoes and onion, and consider adding an extra egg or a bit more flour to help bind the mixture.
Can I use a food processor to grate the potatoes? Yes, a food processor with a grating disc saves time. Just be careful not to over-process; you want shreds, not a puree.
Can I prepare the batter ahead of time? The batter is best used immediately, as the potatoes will oxidize and turn brown. If you must prep ahead, keep the grated potatoes in cold water in the fridge for up to 24 hours, then squeeze dry before mixing.
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 burns at high temperatures.
Can I make these without eggs? Yes, you can use a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water) or simply omit the egg and add a little more flour to bind. The texture will be slightly less tender but still delicious.
Why do my pancakes turn dark too quickly? The heat is too high. Lower the heat to medium and cook them a bit longer. Also, make sure the oil isn’t smoking before you add the batter.
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