Potato pancakes—crispy on the outside, tender inside—are a beloved comfort food in many cuisines, from Jewish latkes to Swiss rösti. This recipe delivers classic flavor with a lighter touch, using a moderate amount of oil and plenty of onion for savoriness. You’ll get all the satisfying crunch without the grease, and we’ve broken down the calorie count so you know exactly what’s on your plate.
Ingredients
- 2 lb (900 g) russet potatoes, peeled
- 1 medium yellow onion (about 6 oz / 170 g)
- 2 large eggs, lightly beaten
- 3 tbsp (24 g) all-purpose flour
- 1 tsp (5 g) salt
- 1/4 tsp (0.5 g) black pepper
- 1/2 cup (120 ml) vegetable oil, for frying (about 2 tbsp / 30 ml actually absorbed)
Instructions
- Grate the potatoes and onion using the large holes of a box grater or a food processor with a grating disc. Place the grated mixture in a clean kitchen towel and squeeze out as much liquid as possible. This step is crucial for crispiness.
- Transfer the squeezed potato-onion mixture to a large bowl. Add the beaten eggs, flour, salt, and pepper. Stir until well combined. The mixture will be slightly loose but should hold together when pressed.
- Heat the oil in a large skillet over medium-high heat until shimmering (about 350°F / 175°C). To test, drop a tiny bit of the mixture into the oil; it should sizzle immediately.
- Scoop about 1/4 cup (60 ml) of the potato mixture per pancake and carefully drop it into the hot oil. Flatten gently with a spatula to about 1/2-inch thick. Cook 3-4 pancakes at a time, leaving space between them.
- Fry for 3-4 minutes per side, until deep golden brown and crispy. Use a spatula to flip carefully. The pancakes should be cooked through; if they brown too quickly, lower the heat to medium.
- Transfer cooked pancakes to a paper-towel-lined plate to drain. Repeat with the remaining mixture, adding more oil if needed.
- Serve immediately, or keep warm in a 200°F (93°C) oven while cooking the rest.
Tips
- Squeeze well: Excess moisture makes pancakes soggy. Squeeze the grated potatoes in batches, and if the mixture releases more liquid as it sits, drain it again.
- Substitute flour: For gluten-free, use an equal amount of cornstarch or rice flour. The texture will be slightly more delicate but still crisp.
- Don’t overcrowd: Frying too many at once lowers the oil temperature, resulting in greasy, pale pancakes. Cook in small batches and let the oil reheat between batches.
- Common mistake: Skipping the onion. Onion adds moisture and flavor; don’t omit it unless you want a drier, less savory pancake.
Serving Suggestions
Serve potato pancakes hot with a dollop of sour cream and a sprinkle of chives or green onions. They also pair beautifully with applesauce, smoked salmon, or a side of sautéed apples. For a hearty meal, top with a fried egg and a green salad.
Variations
- Cheesy: Stir in 1/2 cup (60 g) shredded cheddar or Parmesan with the batter.
- Herbed: Add 2 tablespoons chopped fresh dill or parsley to the mixture.
- Sweet potato: Replace half the russets with peeled sweet potatoes for a slightly sweet, colorful twist.
- Zucchini: Swap one potato for a medium zucchini, grated and squeezed well. Reduce flour to 2 tablespoons (16 g).
Storage and Reheating
Refrigerate leftover pancakes in an airtight container for up to 3 days. To freeze, place them in a single layer on a baking sheet, freeze until solid, then transfer to a zip-top bag for up to 2 months. Reheat in a toaster oven or oven at 375°F (190°C) for 5-7 minutes until crisp. Microwaving will make them soft.
Frequently Asked Questions
How many calories are in a potato pancake? This recipe makes about 8 pancakes, each approximately 150 calories. That includes about 1 tablespoon of absorbed oil per pancake. If you use less oil or blot thoroughly, the count drops.
Can I bake these instead of frying? Yes. Preheat oven to 425°F (220°C). Place pancakes on a parchment-lined baking sheet, brush lightly with oil, and bake for 12-15 minutes, flipping halfway. They’ll be less crispy but lower in calories.
Why are my potato pancakes falling apart? Usually too much moisture or not enough flour. Press the mixture together when forming, and add an extra tablespoon of flour if needed.
Can I use a food processor to grate? Absolutely. Use the grating disc; it saves time. Just be careful not to over-process into a paste.
What’s the best potato variety? Russets are ideal because they’re high in starch and low in moisture, yielding crispier pancakes. Yukon Golds work too but may be slightly less crisp.
Can I make the batter ahead? It’s best to fry immediately because the potatoes will oxidize and release more liquid. If you must prep ahead, squeeze the grated potatoes, cover, and refrigerate for up to 4 hours, then mix with the eggs and flour just before frying.
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