Classic Potato Pancakes – Get ready for a treat. With this Classic Potato Pancakes Recipe. Perfectly crispy on the outside. And tender on the inside. These potato pancakes are made with simple ingredients. Like russet potatoes, onion, eggs, and flour.
The first time I made these potato pancakes. It was a chilly Sunday morning. And my family was craving something warm. And comforting. As I grated the potatoes. And mixed them with the eggs and flour. The kitchen filled. With the scent of nostalgia. My husband and child. Were eagerly waiting at the table. Their faces lit up. With every sizzle of the frying pan. When I finally served the golden, crispy pancakes. Their smiles made all the effort worth it. It’s now a beloved tradition in our home. Bringing warmth. And joy to our weekends.
What makes this Classic Potato Pancakes truly stands out?
This Classic Potato Pancakes Recipe stands out. For its simplicity. And the perfect balance of crispiness. And tenderness. The use of potato starch retained from the squeezed potatoes. Ensures the pancakes have a great texture. While the minimal ingredients. Make it easy to whip up. Whether for breakfast, brunch, or a comforting snack. These pancakes are a hit with both kids. And adults.
What You Need To Make This Classic Potato Pancakes Recipe?
Russet potatoes: These are the stars of the show. Their starchy nature helps create a crispy exterior. While keeping the inside tender. Grating them fresh. Gives the best texture.
Onion: Adds a wonderful depth of flavor. And a hint of sweetness. That complements the potatoes perfectly. It also helps keep the pancakes moist.
Eggs: The glue that holds everything together. They add richness. And help create a cohesive batter.
All-purpose flour: This binds the ingredients. Ensuring the pancakes hold their shape. And fry up nicely.
Sea salt: Enhances the flavors of the potatoes and onions. Bringing out their natural goodness.
Pepper: Adds a subtle kick. That balances the overall flavor profile.
Vegetable oil: Essential for frying. It helps achieve that perfect golden-brown crust. While keeping the inside soft.
Steps To Make Classic Potato Pancakes:
Step 1: Prep the veggies: If you have a food processor. Peel and cube the potatoes and onion. Then process them for about 2 minutes. Until they look grated with no lumps. If you’re using a grater. Peel and grate the potatoes and onion.
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Step 2: Strain and squeeze: Put the potato mixture into a fine strainer. Or kitchen towel. And squeeze out as much liquid as you can into a mixing bowl. Discard the liquid. But keep the white potato starch. At the bottom of the bowl.
Step 3: Mix it all up: Return the potato mixture to the bowl with the potato starch. Add in the eggs, flour, salt, and pepper, and mix everything well.
Step 4: Fry them up: Heat some vegetable oil. In a large non-stick skillet over medium heat. Drop spoonfuls of the potato mixture into the skillet. And spread them slightly. Fry for about 2-3 minutes on each side. Until the pancakes are crispy. And golden brown.
Step 5: Serve and enjoy: Place the cooked pancakes on a paper towel. To absorb any excess oil. Serve hot. And enjoy!
Tip:
To ensure your potato pancakes are extra crispy. Make sure to squeeze out as much liquid as possible. From the grated potatoes and onion. The drier the mixture. The crispier the pancakes will be. Also, frying them in small batches. Helps maintain the oil temperature. Resulting in perfectly golden. And crunchy pancakes. Don’t rush the process. Giving them enough time. To cook properly on each side. Will enhance both flavors. And texture.
Frequently Asked Questions:
Can I make these potato pancakes ahead of time?
Yes. You can make them ahead of time. And reheat them in the oven at 350°F. For about 10 minutes. To regain their crispiness.
Can I use sweet potatoes instead of russet potatoes?
Yes. Sweet potatoes can be used for a different flavor. And texture. They will be slightly sweeter. And less crispy.
What can I serve with these potato pancakes?
These pancakes pair well with sour cream, applesauce, or a sprinkle of chives. For added flavor.
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<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Classic Potato Pancakes Recipe
Ingredients
- 4 large russet potatoes
- 1 medium onion
- 2 eggs
- ¼ c all-purpose flour
- ½ teaspoon sea salt or to taste
- ¼ teaspoon pepper or to taste
- 2 tablespoon vegetable oil for frying
Instructions
- Prep the veggies: Peel and cube the potatoes. And onion if using a food processor. Or grate them if using a grater.
- Strain and squeeze: Put the potato mixture into a fine strainer. Or kitchen towel. And squeeze out as much liquid as possible into a bowl. Discard the liquid. But keep the white potato starch at the bottom.
- Mix it all up: Return the potato mixture to the bowl with the starch. Add eggs, flour, salt, and pepper. And mix well.
- Fry them up: Heat vegetable oil in a large non-stick skillet over medium heat. Drop spoonfuls of the potato mixture into the skillet. And spread slightly. Fry for about 2-3 minutes on each side. Until crispy and golden brown.
- Serve and enjoy: Place pancakes on a paper towel to absorb excess oil. Serve hot and enjoy!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
2 Responses
Turned out great!!
My husband and I live bed this recipe I just added a little bit more chicken broth and added a dash of Cajun and chives for a garnish!! This is definitely in my favorite food folder