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Crispy homemade potato pancakes served with toppings

Crispy Potato Pancakes

Delight in the warm, nostalgic taste of crispy potato pancakes, a family staple perfect for any meal of the day.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast, Side Dish, Snack
Cuisine: American, Comfort Food
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 large russet potatoes, peeled The star of this recipe, russet potatoes promise that satisfying bite and fluffy interior.
  • 1 medium yellow onion, peeled A hint of sweetness and savoriness that balances out the potatoes.
  • 2 large eggs, lightly beaten The binding agent that holds everything together.
  • 1/4 cup all-purpose flour (plus more for dusting) Essential for achieving that cherished crispiness.
  • 1 teaspoon salt A crucial seasoning that enhances all the flavors.
  • 1/2 teaspoon black pepper A hint of warmth to complement the dish.
  • 1/4 teaspoon garlic powder Adds a rich depth of flavor.
  • 1/2 inch vegetable oil, for frying Creates that delightful golden-brown crust.
Optional Toppings
  • sour cream Classic accompaniment.
  • applesauce For a sweet contrast.
  • chives or green onions For added freshness.

Method
 

Preparation
  1. Grate the peeled potatoes and onion using a box grater or food processor.
  2. Place the grated mixture in a clean kitchen towel, twist tightly and squeeze out as much liquid as possible.
  3. In a large bowl, combine the squeezed-out potato and onion mixture with the beaten eggs, flour, salt, pepper, and garlic powder. Gently mix until well combined.
Cooking
  1. Pour about 1/2 inch of vegetable oil into a large skillet and heat over medium-high until hot.
  2. Form each pancake into small patties using about 1/4 cup of the mixture.
  3. Carefully place the pancakes in the hot oil and fry for 3-4 minutes per side or until golden brown.
  4. Remove pancakes with a slotted spoon and drain on a plate lined with paper towels.
  5. Repeat the frying process with the remaining mixture, adding more oil if necessary.
Serving
  1. Serve hot with your favorite toppings like sour cream or applesauce.

Notes

To keep potato pancakes crispy, serve immediately after frying and avoid stacking them. Leftovers can be stored in the fridge for up to three days or frozen for up to three months.