Crispy Homemade Potato Pancakes: The Ultimate Recipe for Golden Perfection
Prepare to delight your taste buds with these incredibly crispy and crunchy potato pancakes, pan-fried to a magnificent golden-brown perfection. Far from being just a side dish, these versatile potato cakes can elevate any meal and are surprisingly easy to master. Whether you call them potato pancakes, latkes, or simply potato fritters, their irresistible texture and savory flavor make them a beloved classic that everyone will enjoy.
Why This Potato Pancake Recipe Delivers Ultimate Crispiness
This recipe consistently yields incredibly crisp potato pancakes right on your stovetop, thanks to a few simple yet crucial techniques. The secret lies in the coarse grating of the potatoes and onions, which creates plenty of surface area for browning. This rough texture, combined with the strategic removal of excess liquid from the grated vegetables, is key to achieving that coveted crunch. Flour acts as a light binding agent and contributes to the golden crust, while a single egg holds everything together without making the mixture too dense.
The beauty of these savory potato cakes is their immense versatility. They can be served as a delightful side dish with traditional accompaniments like sour cream and fresh herbs, pairing wonderfully with a variety of main courses such as succulent beef, tender chicken, flaky salmon, or even for a hearty breakfast. Personally, we find them to be the absolute perfect companion to our warming and flavorful crockpot beef stew, adding a delightful textural contrast that completes the meal.
Beyond their simple ingredients, the method ensures success. Frying them in a blend of oil and butter at a medium-low heat allows the potatoes to cook through slowly while gradually developing that rich, golden exterior. By understanding these core principles, you’re not just following a recipe; you’re mastering the art of the perfect potato pancake.
Essential Ingredients for Perfect Potato Pancakes
Gathering your ingredients is the first step to creating these delightful potato pancakes. For precise measurements, a full list of ingredients, and detailed instructions, please refer to the printable recipe card available at the conclusion of this post.
Ingredient Insight and Smart Substitution Suggestions
POTATOES – The choice of potato significantly impacts the final texture. While you can use virtually any type of potato, we highly recommend starchy varieties like Yukon Gold or Russet potatoes (also known as Idaho potatoes). Yukon Golds offer a rich, buttery flavor and a lovely golden hue, while Russets are classic for their fluffy interior and crispy exterior. Whichever you choose, the most crucial step is to meticulously remove any excess liquid from your coarsely grated potatoes before mixing. This step is non-negotiable for achieving truly crispy pancakes, as excess moisture will steam the potatoes rather than allowing them to fry to a crisp. You can grate them using a box grater for a rustic texture or a food processor with a grating attachment for speed.
ONION – A medium onion, coarsely grated, adds a wonderful aromatic depth and savory flavor that complements the potatoes beautifully. The onion also releases some moisture, which needs to be drained along with the potato liquid. You can experiment with different onion varieties, such as yellow or white onions, or even a touch of shallots for a milder, sweeter flavor. For a slightly different twist, consider adding a small amount of finely minced garlic along with the onion.
ADDITIONS (Flour, Egg, Seasoning) – The egg serves as the essential binding agent, holding the grated potatoes and onions together so they don’t fall apart during frying. Flour, specifically all-purpose flour, contributes to the structural integrity and, more importantly, provides that desired crisp crunch on the exterior. Feel free to explore other flours like potato starch or a gluten-free all-purpose blend if you have dietary preferences; however, results may vary slightly. Basic seasonings like salt and black pepper are fundamental for enhancing the natural flavors of the potatoes and onions. Don’t hesitate to personalize this recipe with additional seasonings such as a pinch of garlic powder, onion powder, paprika, or a dash of cayenne pepper for a subtle kick. Freshly chopped chives or parsley can also be mixed into the batter for an added layer of freshness and color.
FRYING FAT (Oil & Butter) – A combination of vegetable oil (or another neutral oil like canola or grapeseed) and unsalted butter is recommended for frying. The oil provides a higher smoke point, preventing the butter from burning too quickly, while the butter adds an incredible richness and nutty flavor that oil alone cannot replicate. This blend ensures a beautifully golden-brown crust and a delicious taste. You can also use clarified butter (ghee) for a higher smoke point and pure butter flavor, or even a good quality olive oil for a different flavor profile.
Step-by-Step Guide: How to Make Crispy Potato Pancakes
These step-by-step photos and instructions are designed to help you visualize each stage of making this delicious recipe. For a convenient printable version, complete with precise measurements and comprehensive instructions, simply Jump to Recipe at the bottom of this page.
- Grate and Drain Potatoes & Onion: Begin by coarsely grating your chosen potatoes and the peeled onion. The consistency of the grate is important here; you want texture, not a fine pulp. Immediately place the grated mixture into a colander set in the sink. Allow it to drain for approximately 30 minutes. This passive draining is important, but for optimal crispiness, you must also actively press out any remaining excess liquid using paper towels or a clean kitchen towel. Squeeze firmly until the mixture feels quite dry. This step is critical as it prevents your pancakes from becoming soggy.
- Combine Ingredients: Transfer the well-drained potatoes and onion to a large mixing bowl. Add the flour, egg, salt, and pepper. Mix all the ingredients thoroughly until they are well combined. You want the egg and flour to evenly coat the potato and onion strands, ensuring each pancake holds its shape and crisps up perfectly. Avoid overmixing, as this can activate the gluten in the flour too much.
- Pan-Fry to Golden Perfection: Heat a 12-inch skillet over medium-low heat. Add 1 Tablespoon of vegetable oil and 1 Tablespoon of unsalted butter to the hot skillet. Once the butter is melted and slightly foaming, use a 1/4 cup measurement to scoop the potato mixture. Form it into loose patties, approximately 1/4 inch in thickness. This thickness allows for even cooking and maximum crispiness. Fry the patties in batches, careful not to overcrowd the pan, for about 4 minutes on each side, or until they are beautifully golden brown and incredibly crisp. Adjust the heat as needed to prevent burning and ensure thorough cooking.
- Repeat Batch Frying: Continue this process, adding more oil and butter as needed for each new batch, until all the potato mixture has been transformed into delicious, golden pancakes. Typically, this recipe yields enough for three batches in a standard 12-inch skillet.
- Keep Warm: To ensure all your potato pancakes are served hot and crunchy, transfer freshly fried batches to a baking sheet lined with paper towels and place them in an oven preheated to a warm setting (around 200°F or 90°C). Crucially, avoid stacking the potato pancakes, as this will trap steam and make them soggy. Arrange them in a single layer to maintain their crispness until you’re ready to serve.
Frequently Asked Questions & Expert Tips for Potato Pancakes
While I haven’t personally tested this recipe with frozen shredded hashbrowns, it’s certainly a potential shortcut. If you choose to use them, the most important step is to completely thaw the hashbrowns first. Once thawed, you must meticulously press out any and all excess moisture using paper towels or a clean kitchen towel. Frozen hashbrowns contain a significant amount of water, and failing to remove it will result in soggy, rather than crispy, potato pancakes. Aim for the hashbrowns to be as dry as freshly grated potatoes before mixing them with the other ingredients.
Keeping previous batches warm and crunchy while you continue frying is key to serving perfect potato pancakes. As each batch finishes frying, transfer them to a baking sheet lined with paper towels (to absorb any residual oil). Place this baking sheet in an oven set to a low warm temperature, ideally around 200°F (90°C). The most crucial tip here is to absolutely avoid stacking the potato pancakes. Stacking them will trap steam, causing them to lose their crisp texture and become soggy. Arrange them in a single layer on the baking sheet to allow air circulation and maintain their golden crunch until serving time.
It’s best to prepare and cook the potato pancake mixture immediately after grating the potatoes and onions. Potatoes, especially when grated and exposed to air, will start to oxidize and turn brown very quickly. While some methods suggest submerging them in water, this can introduce more moisture that you’ll have to squeeze out again. For the freshest flavor and best texture, grate, drain, mix, and fry in quick succession. If you must prepare slightly ahead, grate the potatoes and onions, thoroughly drain them, and then mix with the other ingredients no more than 30 minutes before frying.
To bring leftover potato pancakes back to their crispy glory, avoid the microwave! Microwaving will make them soft and rubbery. The best methods for reheating are the oven or an air fryer. Preheat your oven to 375°F (190°C) and bake the pancakes for 8-10 minutes, flipping halfway, until heated through and crisp. In an air fryer, cook at 350°F (175°C) for 5-7 minutes, shaking the basket once, until hot and crispy. Both methods will restore their delightful crunch.
Yes, potato pancakes freeze quite well! Once completely cooled, arrange them in a single layer on a baking sheet and flash freeze for about 1-2 hours until solid. Then, transfer them to an airtight freezer-safe bag or container, separating layers with parchment paper to prevent sticking. They can be stored in the freezer for up to 2-3 months. To reheat, you can bake them directly from frozen in a preheated oven at 375°F (190°C) for 15-20 minutes, or air fry them until thoroughly heated and crispy.
Creative Serving Suggestions for Your Potato Pancakes
Potato pancakes are incredibly versatile and can be enjoyed at any meal of the day. Traditionally, they’re paired with sour cream and applesauce, but their savory nature allows for endless creative pairings. For a classic dinner side, serve them alongside robust dishes like a hearty beef stew, a perfectly roasted beef, succulent baked chicken, or flaky pan-seared salmon. The crispy texture of the pancakes provides a wonderful contrast to the tender meats.
Don’t limit them to dinner! For breakfast or brunch, enjoy them topped with a fried egg and a sprinkle of fresh chives. You can even make them the star of the show for a light lunch or dinner by adding toppings like crispy bacon bits, a generous dollop of Greek yogurt or crème fraîche, a tangy sauerkraut, or a medley of sautéed seasonal vegetables. Pair them with a fresh green side salad for a complete and satisfying meal. For those who enjoy sweet and savory combinations, a side of chunky applesauce or a spoon of fruit preserves can be surprisingly delicious with these golden delights.
Explore More Delicious Potato Recipes
If you’re a potato enthusiast like us, you’ll love exploring these other comforting and flavorful potato-based dishes:
- Creamy Au Gratin Potatoes
- Tangy German Potato Salad
- Indulgent Twice Baked Potatoes
- Effortless Crockpot Mashed Potatoes
- Hearty Loaded Mashed Potato Casserole
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Crispy Potato Pancakes
5 from 9 votes
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Course:
Breakfast, Dinner, Side Dish
Cuisine:
American, European
12
potato pancakes
1 hour
4 minutes
102
Amanda Davis
Ingredients
-
1 lb Yukon Gold potatoes or russet -
1 medium onion peeled -
1 cup all-purpose flour -
1 large egg -
2 tsp salt -
1 tsp pepper -
3 Tbsp vegetable oil -
3 Tbsp unsalted butter
Things You’ll Need
-
Large skillet
-
Cheese grater
Before You Begin
- You can use any variety of potatoes you prefer for this recipe. Ensure to wash and clean the skin thoroughly, or peel them if desired. Yukon Golds, as used in this recipe, are an excellent choice because they are very clean and their skin is thin and perfectly edible when fried, offering additional flavor and texture.
- Always remember the key to crispy potato pancakes is removing as much moisture as possible from the grated potatoes and onions. Don’t skip the draining and pressing steps!
Instructions
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Coarsely grate the potatoes and onion. Place the grated mixture into a colander in the sink and allow it to drain of excess liquid for about 30 minutes. Use a paper towel or clean kitchen towel to press out any remaining excess liquid until the mixture is quite dry.
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To a large bowl, add the well-drained potatoes, onion, flour, egg, salt, and pepper. Mix all ingredients thoroughly until uniformly combined.
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Heat a 12-inch skillet over medium-low heat. Add 1 Tablespoon of vegetable oil and 1 Tablespoon of unsalted butter. Once hot, use a 1/4 cup measurement to scoop the potato mixture and form it into loose patties about 1/4 inch in thickness. Fry in batches, without overcrowding the pan, for approximately 4 minutes on each side until golden brown and crispy.
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Repeat the frying process in additional batches, adding more oil and butter as needed for each new batch, until all the mixture is used.
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To keep previous batches warm and crunchy, place them in a single layer on a baking sheet in an oven set to warm or 200°F (90°C). Avoid stacking to prevent sogginess.
Nutrition
Calories: 102cal |
Carbohydrates: 16g |
Protein: 3g |
Fat: 3g |
Saturated Fat: 2g |
Polyunsaturated Fat: 1g |
Monounsaturated Fat: 1g |
Trans Fat: 1g |
Cholesterol: 23mg |
Sodium: 397mg |
Potassium: 193mg |
Fiber: 1g |
Sugar: 1g |
Vitamin A: 112IU |
Vitamin C: 8mg |
Calcium: 12mg |
Iron: 1mg
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The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.