Potato Pancakes

Crunchy Potato Pancakes are one of my best potato side dish recipes. Learn how to make Potato Pancakes to top with sour cream, applesauce, or to load up with protein to make them a meal.

Course Appetizer

Cuisine American

Prep Time 10

Cook Time 30

Total Time 40

Servings servings (4 pancakes each)

Calories 548kcal

Author Meggan Hill

Ingredients

2 pounds russet potatoes peeled (see note 1)
1 large onion peeled and halved (see note 2)
2 eggs
3 tablespoons all-purpose flour (see note 3)
3/4 teaspoon baking powder
Salt and freshly ground black pepper
1/2 cup vegetable oil for frying (see note 4)
applesauce for serving, optional
sour cream for serving, optional

US Customary - Metric

Instructions

Move an oven rack to the middle position and preheat oven to 200 degrees. Line a large plate with paper towels.
In a food processor fitted with a shredding disc, or with a boxed grater, shred the potatoes and onions. Pour on to a clean kitchen towel.
Gather the towel around the potatoes and onions and squeeze over a sink or bowl to extract as much liquid as possible. Transfer the shredded potatoes and onions to a large bowl.
Stir in eggs, flour, baking powder, 1 teaspoon salt, and 1/2 teaspoon pepper. Mix until uniformly combined (I like to use my hands).
Heat oil in a large cast-iron or other heavy duty skillet to 325 degrees. Drop heaping rounded tablespoons of the shredded potato mixture in to the oil and flatten with a heatproof utensil. Do not overcrowd.
Fry until golden brown on one side, 2 to 3 minutes, then carefully flip using a fish turner or other heatproof spatula. Continue to cook until the second side is golden brown and crusty, 1 to 2 minutes longer. Transfer to the plate lined with paper towels to drain. Sprinkle with salt, to taste.
Repeat with remaining shredded potato mixture until all potato pancakes are cooked (you should have about 24 potato pancakes). Transfer to a baking sheet and place in the preheated oven to keep warm. Serve with applesauce and sour cream if desired.

Notes

Potatoes: You can "pancake" any potato, but the starch content of Russet and Idaho potatoes make them among the best for crispy results. The high amount of starch yields a better texture. Those starches break down and get darker when cooked, so the fresher the potato, the better.
Onion: This offers a bit more flavor and moisture.
Flour and baking powder: In tandem with the egg, these pantry staples help bind the potato mixture together enough so that you can form patties or "cake" shapes.
Vegetable oil: Choose any neutral oil with a high smoke point, like canola, peanut, vegetable, or grapeseed oil.
Yield: This recipe makes 24 Potato Pancakes, enough for six, 4-pancake side dish or hearty appetizer servings.
Storage: While Potato Pancakes are best enjoyed hot, as soon as possible after cooking, you can store them in an airtight container in the refrigerator. Aim to eat the pancakes within 2 days.
Make ahead: Reheat in a 350 degree oven until pancakes reach 165 degrees, or for about 7 to 10 minutes.
Freezer: Place cooked pancakes in an even layer on a baking sheet and freeze. Transfer to a freezer-friendly bag and store up to 3 months.

Nutrition