What type of potatoes are best for potato pancakes?

Starchy potatoes like Russet potatoes work best for potato pancakes because they create a crisp exterior and fluffy interior. Yukon Gold potatoes are also a great option since they offer a slightly buttery flavor and hold their shape well when fried.

Why are my potato pancakes not crispy?

If your potato pancakes are not crispy, the most common reason is excess moisture in the grated potatoes. Make sure to squeeze out as much liquid as possible using a clean kitchen towel. Additionally, ensure the oil is hot enough before frying, as low heat can cause the pancakes to absorb oil instead of crisping up.

Can potato pancakes be made ahead of time?

Yes, potato pancakes can be prepared ahead of time. After frying, allow them to cool and store them in an airtight container in the refrigerator for up to three days. To reheat, place them in a skillet or oven so they regain their crispy texture. Avoid microwaving, as it can make them soft.

Can I freeze potato pancakes?

Yes, cooked potato pancakes freeze very well. Allow them to cool completely, then place them in a single layer on a baking sheet and freeze. Once frozen, transfer them to a freezer-safe bag or container. Reheat directly from frozen in the oven or skillet until hot and crispy.

Potato Pancakes – Crispy Easy Recipe

Name: Potato Pancakes
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Eastern European
Ingredients: 4 large potatoes (about 900 g), peeled and grated; 1 small onion (about 70 g), finely chopped; 2 large eggs; 1/4 cup all-purpose flour (30 g); 1/2 teaspoon salt (3 g); 1/4 teaspoon black pepper (1 g); 2 tablespoons fresh parsley (8 g), chopped – optional; 1/3 cup vegetable oil (80 ml) for frying; 1/2 cup sour cream (120 g) for serving – optional; 1/2 cup applesauce (120 g) for serving – optional

Description

Crispy potato pancakes made with grated potatoes, onion, eggs, and flour, pan-fried until golden brown. This easy homemade recipe creates perfectly crunchy edges with a soft interior and is traditionally served with sour cream or applesauce for a comforting breakfast, brunch, or side dish.

Ingredients

Scale

4 large potatoes (about 900 g), peeled and grated
1 small onion (about 70 g), finely chopped
2 large eggs
1/4 cup all-purpose flour (30 g)
1/2 teaspoon salt (3 g)
1/4 teaspoon black pepper (1 g)
2 tablespoons fresh parsley (8 g), chopped – optional
1/3 cup vegetable oil (80 ml) for frying
1/2 cup sour cream (120 g) for serving – optional
1/2 cup applesauce (120 g) for serving – optional

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Instructions

Peel the potatoes and grate them using a box grater or food processor. Place the grated potatoes into a clean kitchen towel and squeeze firmly to remove as much liquid as possible. Removing moisture helps the pancakes become crispy.
Transfer the drained grated potatoes to a large mixing bowl. Add the chopped onion, eggs, all-purpose flour, salt, black pepper, and optional chopped parsley.
Mix everything thoroughly until the ingredients are evenly combined and the potatoes are well coated with the egg and flour mixture.
Heat 1/3 cup vegetable oil in a large skillet over medium-high heat until hot but not smoking.
Scoop about 2 tablespoons of the potato mixture for each pancake and place it into the skillet. Flatten gently with a spatula to form a small pancake.
Fry each pancake for 3–4 minutes on the first side until the edges turn golden brown and crispy.
Flip the pancakes carefully and cook for another 3–4 minutes on the other side until evenly browned.
Transfer the cooked pancakes to a plate lined with paper towels to drain excess oil.
Repeat the process with the remaining potato mixture, adding more oil if necessary.
Serve the potato pancakes hot with sour cream or applesauce if desired.

Notes

Squeezing out the potato liquid is essential for achieving crispy pancakes.
If the mixture becomes watery while cooking, drain it again before frying the next batch.
Use starchy potatoes such as Russet for the crispiest texture.
Keep cooked pancakes warm in a 200°F (90°C) oven while preparing additional batches.
Leftover potato pancakes can be stored in the refrigerator for up to 3 days and reheated in a skillet or oven for best crispiness.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Breakfast
Method: Pan Frying
Cuisine: Eastern European

Nutrition

Serving Size: 1 serving (about 2 pancakes)
Calories: 250 kcal
Sugar: 2 g
Sodium: 320 mg
Fat: 14 g
Saturated Fat: 2 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 3 g
Protein: 6 g
Cholesterol: 95 mg