These quick potato pancakes deliver crisp, golden edges and a tender center without the usual soaking, squeezing, and resting time. Made with grated potatoes, onion, egg, and a little flour, they fry up in minutes and work as a weeknight side, a brunch star, or a topping for sour cream and applesauce. This streamlined version skips the long draining step while still producing pancakes that hold together and crisp beautifully.
Ingredients
- 2 lb (900 g) russet or Yukon Gold potatoes, peeled
- 1 small yellow onion (about 4 oz / 115 g), peeled
- 1 large egg, lightly beaten
- 3 tbsp (24 g) all-purpose flour (or matzo meal for Passover)
- 1 tsp (5 g) salt, plus more for seasoning
- 1/4 tsp (0.5 g) black pepper
- 1/2 tsp (1 g) garlic powder (optional)
- Vegetable oil or canola oil, for frying (about 1/2 cup / 120 ml)
Instructions
- Grate the potatoes and onion using the large holes of a box grater or a food processor with the shredding disc. Place the grated mixture in a clean kitchen towel or several layers of cheesecloth.
- Twist the towel tightly over a bowl to squeeze out as much liquid as possible. You should have about 1/2 cup (120 ml) of starchy liquid; discard it. This quick squeeze replaces the traditional soaking and draining.
- Transfer the squeezed potato-onion mixture to a large bowl. Add the beaten egg, flour, salt, pepper, and garlic powder (if using). Stir until well combined. The mixture will be wet but should hold together when pressed.
- Heat a large skillet (cast iron or nonstick) over medium-high heat. Add about 2 tablespoons (30 ml) of oil and swirl to coat the bottom. When the oil shimmers (but not smoking), drop a small test spoonful of the mixture into the pan; it should sizzle immediately.
- Scoop about 1/4 cup (60 ml) of the potato mixture per pancake and flatten with the back of a spatula to about 1/2-inch (1.25 cm) thick. Work in batches, leaving space between pancakes. Fry for 3–4 minutes per side, until deeply golden brown and crisp. Adjust heat if browning too fast.
- Transfer cooked pancakes to a wire rack set over a baking sheet to keep crisp. Add more oil between batches as needed, letting it heat before adding more batter.
- Serve immediately, or keep warm in a 200°F (93°C) oven for up to 20 minutes.
Tips
- Use starchy potatoes: Russets or Yukon Golds give the crispiest result. Waxy potatoes like red or new potatoes hold too much moisture and make soggy pancakes.
- Squeeze well: The single most important step is removing liquid. Don’t skip the towel squeeze; excess water leads to steaming instead of crisping and can cause the pancakes to fall apart.
- Don’t overmix: Stir just until the flour is incorporated. Overmixing can develop gluten and make the pancakes tough.
- Keep oil hot: If the oil isn’t hot enough, the pancakes absorb oil and become greasy. If it’s too hot, the outside burns before the inside cooks. Medium-high is usually right; adjust as needed.
Serving Suggestions
Serve hot with a dollop of sour cream and a spoonful of applesauce—the classic pairing. They also work well alongside roast chicken, grilled sausage, or a simple green salad. For a brunch plate, top with smoked salmon and a poached egg, or serve with a side of sautéed apples.
Variations
- Cheesy: Fold in 1/2 cup (50 g) shredded cheddar or Parmesan with the batter for extra richness.
- Herbed: Add 2 tablespoons (8 g) chopped fresh dill, chives, or parsley to the mixture.
- Vegetable medley: Replace half the potato with grated zucchini (squeeze out excess moisture) or carrot for a colorful twist.
- Gluten-free: Use 3 tablespoons (24 g) cornstarch or potato starch instead of flour. The texture will be slightly more delicate.
- Spicy: Add 1/4 teaspoon (0.5 g) cayenne pepper or a minced jalapeño for heat.
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 8–10 minutes, flipping once, until hot and crisp. Avoid microwaving, which makes them soggy. You can also freeze cooked pancakes in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months. Reheat from frozen directly in the oven at 375°F (190°C) for 12–15 minutes.
Frequently Asked Questions
Can I use a food processor to shred the potatoes? Yes, a food processor with the shredding disc works perfectly and saves time. Just be careful not to overprocess; you want shreds, not a paste.
Why do my pancakes fall apart? Usually it’s because the mixture is too wet. Make sure to squeeze out as much liquid as possible, and if the batter still seems loose, add an extra tablespoon of flour. Also, let the pancakes set for a minute after flipping before moving them.
Can I make the batter ahead of time? The batter will brown quickly once exposed to air. If you need to prep ahead, grate and squeeze the potatoes, then mix in the egg and flour just before frying. You can store the squeezed potato mixture in the refrigerator for up to 2 hours, but add the egg and flour right before cooking.
What oil is best for frying? Use a neutral oil with a high smoke point, such as vegetable, canola, or peanut oil. Olive oil has a lower smoke point and can burn, giving a bitter taste.
Can I bake these instead of frying? Yes, for a lower-fat version, preheat oven to 425°F (218°C), brush a baking sheet with oil, and bake for 12–15 minutes, flipping once, until golden. They won’t be as crispy as fried, but they’re still tasty.
How do I keep pancakes warm for a crowd? Place cooked pancakes in a single layer on a wire rack over a baking sheet in a 200°F (93°C) oven for up to 30 minutes. This keeps them crisp without steaming.
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