Grandma’s potato pancakes are a beloved classic, known for their crispy golden edges and tender, savory centers. Made from freshly grated potatoes and onions, these pancakes are a comforting staple that pairs perfectly with applesauce or sour cream. This recipe delivers consistently crisp results by using a simple technique of squeezing out excess moisture and frying in hot oil.
Ingredients
- 2 lbs (900 g) russet potatoes, peeled
- 1 small yellow onion (about 4 oz / 115 g)
- 2 large eggs, lightly beaten
- 1/4 cup (30 g) all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder (optional)
- Vegetable oil, for frying (about 1/2 cup / 120 ml)
Instructions
- Grate the peeled potatoes and onion using a box grater or food processor with a grating disc. Place the grated mixture in a clean kitchen towel and squeeze firmly to remove 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, pepper, and garlic powder (if using). Stir until well combined. The mixture should be moist but not watery; if it seems too wet, add an extra tablespoon of flour.
- Heat a large skillet (preferably cast iron or non-stick) over medium-high heat. Add enough oil to coat the bottom with about 1/4 inch (6 mm) of oil. Let the oil shimmer until it’s hot but not smoking (about 350°F / 175°C if you have a thermometer).
- Drop spoonfuls of the potato mixture into the hot oil, flattening each with the back of a spoon to form 3-inch (7.5 cm) pancakes. Do not overcrowd the pan; cook in batches if needed.
- Fry for 3-4 minutes per side, until deep golden brown and crispy. Flip carefully using a spatula. The internal temperature of the pancakes should reach at least 165°F (74°C) as a safe minimum for egg dishes (USDA FSIS).
- Transfer the cooked pancakes to a wire rack set over a baking sheet to drain. Keep warm in a 200°F (95°C) oven while cooking the remaining batches.
- Serve immediately with applesauce, sour cream, or your favorite toppings.
Tips
- Squeeze well: The single most important step is removing moisture from the grated potatoes. Use a potato ricer or press the mixture through a sieve if you don’t have a towel.
- Don’t skip the onion: Onion adds flavor and helps bind the pancakes. If you prefer a milder taste, use a sweet onion or shallot.
- Adjust consistency: If the batter becomes watery after sitting (potatoes release liquid), stir in another tablespoon of flour before frying.
- Use a thermometer: If you have a deep-fry thermometer, keep the oil at 350°F (175°C) for even cooking without burning.
Serving Suggestions
Serve these potato pancakes hot, straight from the skillet. Classic accompaniments include a dollop of sour cream, a spoonful of applesauce, or both. They also pair well with smoked salmon, a sprinkle of fresh dill, or a side of sautéed apples. For a heartier meal, serve them alongside roast chicken or pork chops.
Variations
- Zucchini pancakes: Replace half the potatoes with grated zucchini (squeeze out excess moisture) for a lighter version.
- Cheesy potato pancakes: Fold in 1/2 cup (50 g) shredded cheddar or Parmesan cheese to the batter.
- Herbed pancakes: Add 2 tablespoons of chopped fresh chives, parsley, or dill to the mixture.
- Gluten-free: Substitute the all-purpose flour with an equal amount of cornstarch or gluten-free flour blend.
Storage and Reheating
Leftover potato pancakes can be refrigerated in an airtight container for up to 3 days. To reheat, place them on a baking sheet and warm in a 375°F (190°C) oven for 5-7 minutes, or until hot and crispy. You can also reheat in an air fryer at 350°F (175°C) for 3-4 minutes. Avoid microwaving, as it makes them soggy. For longer storage, freeze the pancakes in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months. Reheat from frozen in the oven or air fryer, adding a few extra minutes.
Frequently Asked Questions
Can I use Yukon Gold potatoes instead of russets? Yes, Yukon Golds will work, but they contain more moisture and less starch, so the pancakes may be slightly less crispy. Be sure to squeeze them very well and consider adding an extra tablespoon of flour.
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, and if the batter seems loose, add more flour, one tablespoon at a time, until it holds together.
Can I make the batter ahead of time? It’s best to fry the pancakes immediately after grating, as the potatoes will oxidize and turn brown, and the batter will become watery. If you must prep ahead, grate and squeeze the potatoes, then cover and refrigerate for up to 2 hours. Stir in the eggs and flour just before frying.
How do I keep the pancakes warm while cooking batches? Place the cooked pancakes on a wire rack set over a baking sheet in a 200°F (95°C) oven. This keeps them crispy without steaming.
Can I use a food processor to grate the potatoes? Yes, a food processor with a grating disc works wonderfully and saves time. Just be careful not to over-process into a paste.
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 can burn.
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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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