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Potato Pancakes

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Rating: 5.0/5 (16 votes cast)

 

Potato Pancakes

 

 

 

Potato Pancakes

 

 

If you’re looking for the best potato pancake recipe, this is definitely it. Crisp browned potatoes on the outside and perfectly seasoned potatoes on the inside. Make sure the potatoes are dry before frying and you’ll have perfect potato pancakes every time.

 

 

 

 

 

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Potato Pancakes
These potato pancakes are perfectly seasoned with grated onion, salt, pepper, and just a dash of cayenne (leave the cayenne out if you prefer, but we like a little touch of heat). The directions are easy to follow and you'll always get a wonderfully crispy potato pancake. We love these served with applesauce and bacon.
Potato Pancakes
Servings
Ingredients
  • 8 potatoes, peeled
  • 1/2 onion
  • 2 eggs, beaten
  • 2 tsp salt
  • 1/4 tsp cayenne
  • freshly ground black pepper, to taste
  • 4 - 5 Tbsp flour, as needed
  • vegetable oil, for frying
Servings
Ingredients
  • 8 potatoes, peeled
  • 1/2 onion
  • 2 eggs, beaten
  • 2 tsp salt
  • 1/4 tsp cayenne
  • freshly ground black pepper, to taste
  • 4 - 5 Tbsp flour, as needed
  • vegetable oil, for frying
Potato Pancakes
Instructions
  1. In a large bowl of cold water, finely grate the potatoes and onion. Drain off some of the water (it will start to discolor) and add some fresh cold water to completely cover the potatoes and onion. Let sit for 20 minutes.
Preheat oven to 200° F.
  1. Drain the potatoes and onion in a colander. Grab a handful of the potato/onion mixture and squeeze to remove as much water as possible; place on absorbent paper towels and press to remove even more liquid. Continue until you have thoroughly dried all of the potato onion mixture in the colander. Place the dried, grated potatoes and onion in a large bowl. (I use the same bowl I used for grating – just be sure it is rinsed and dried. It's important to keep the potatoes as dry as possible.)
  2. In a small bowl, whisk together the eggs, salt, cayenne, and black pepper. Whisk in enough flour to make the egg mixture thick, about 4 to 5 Tbsp.
  3. Pour the egg mixture over potatoes and stir gently to thoroughly combine.
  4. In a large heavy skillet heat about 1/4 inch of vegetable oil over medium-high heat.
  5. For each potato pancake, drop about 1/4 cup of the potato mixture into the hot oil. Pat down gently and shape into pancakes that are about 1/2-inch thick. Fry until nicely browned and crispy, flip and brown the other side. About 4 or 5 minutes per side.
  6. Drain on paper towels and keep warm in a 200° F oven while you finish making the rest of the potato pancakes.

 

 

 

 

 

 

 

Potato Pancakes, 5.0 out of 5 based on 16 ratings
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