Potato pancakes are crispy-edged, tender patties made from shredded potatoes bound with egg and flour. They taste savory and slightly creamy inside, with a golden crust that shatters when you bite into it. The trick is squeezing out the starch water so they fry up crisp instead of steaming soft.
Ingredients for Potato Pancakes
Potatoes are the base and need to be shredded fine so they cook through fast. Onion adds sweetness and a little moisture that helps bind the mixture. Egg acts as the binder to hold everything together. All-purpose flour helps soak up excess liquid and gives the patties structure. Salt and black pepper season the whole batch. Vegetable oil is the cooking fat and needs a high smoke point for frying.
Why This Potato Pancakes Works
Shredding the potatoes exposes a lot of surface area, which means they cook through in just a few minutes in the pan. The starch that releases from the potatoes is what makes them gluey, so squeezing it out in a kitchen towel is essential. What stays behind is the potato flesh, which will turn creamy and tender while the edges of the pancake crisp up in hot oil.
The egg and flour work as a light binder that lets the potato flavor come through instead of turning the pancake into a dense cake. Frying them in shallow oil on medium-high heat lets you flip them once and get both sides golden and crisp without burning the outside before the inside cooks.
Potato Pancakes Tips & Tricks
- Squeeze the shredded potatoes hard in a clean kitchen towel to remove as much water as possible before mixing, or they will steam and turn mushy.
- Fry in oil that is hot enough that a piece of potato sizzles right away, or the pancakes will absorb oil and taste greasy instead of crisp.
- Keep finished pancakes warm on a paper-towel-lined plate in a 200°F (93°C) oven while you cook the rest, so they stay crisp and everything finishes at the same time.
- Serve within a few minutes of cooking for the best texture, as they soften as they cool even if you keep them warm.
Mistakes To Avoid
Not squeezing the potatoes dry is the biggest mistake. Wet potatoes release steam in the pan, which steams the pancake instead of frying it, and the result is pale, soft, and soggy instead of golden and crisp.
Oil that is not hot enough will make the pancakes soak up fat and taste greasy. They will also cook slowly and the edges will brown before the inside is done. Test the temperature by dropping a small piece of potato into the oil; it should sizzle immediately.
Flipping too early breaks them apart. Let the bottom set and turn golden before you flip, which usually takes 3 to 4 minutes. The second side cooks faster, in about 2 to 3 minutes, because the potato is already partially cooked.
Overcrowding the pan cools the oil down and causes the pancakes to steam instead of fry. Cook them in a single layer with space between each one, and work in batches if your pan is small.
As an Amazon Associate, we earn from qualifying purchases.
Ingredients
- 2 pounds russet potatoes, peeled and shredded
- 1/2 medium onion, shredded
- 1 large egg
- 1/4 cup all-purpose flour (30 grams)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup vegetable oil
Step-by-step Instructions
- Shred the potatoes and onion using a box grater or food processor fitted with a shredding blade into a large bowl.
- Gather the shredded potatoes and onion in a clean kitchen towel and squeeze hard over the sink to remove as much water as possible, then return to the bowl.
- Add the egg, flour, salt, and black pepper to the potatoes and mix with a fork until everything is evenly combined and the mixture holds together when squeezed.
- Heat the oil in a large skillet over medium-high heat until it shimmers and a piece of shredded potato sizzles immediately when dropped in, about 2 to 3 minutes.
- Use your hands or a 1/4-cup measure to form the potato mixture into patties about 3 inches wide and 1/2 inch thick, then gently place them in the hot oil without crowding the pan.
- Fry the pancakes without moving them for 3 to 4 minutes until the bottom is golden brown and holds together when you slide a spatula under it.
- Flip the pancakes using a slotted spatula and fry the second side for 2 to 3 minutes until golden brown and the edges feel crisp when pressed with the spatula.
- Transfer the cooked pancakes to a paper-towel-lined plate and keep warm in a 200°F (93°C) oven while you cook the remaining batches.
- Serve the pancakes hot, within a few minutes of cooking.
Frequently Asked Questions
Can I make these ahead?
Mix the potato mixture up to 4 hours ahead and refrigerate in a covered bowl, but fry them fresh just before serving. Cooked pancakes do not reheat well without losing their crisp texture.
Can I use a different potato?
Russet potatoes work best because they are starchy and hold together while staying creamy inside. Waxy potatoes like red or fingerling will make a denser, less fluffy pancake.
What if my pancakes are falling apart?
The mixture is too wet. Squeeze the potatoes harder in the towel before mixing, or add a tablespoon more flour. Let the pancakes set in the oil for a full 3 to 4 minutes before flipping so the bottom hardens.
Serving Ideas for Potato Pancakes
Serve potato pancakes alongside eggs and bacon for a full breakfast, since they add a starchy, crispy element that rounds out the plate. Sour cream or applesauce on the side gives a cool, tangy contrast to the hot, savory pancakes. They also work as a side dish with roasted chicken or salmon at dinner, adding texture and a subtle potato flavor that does not compete with the main dish.
