Potato Pancake Recipes

So simple, yet unbelievably tasty, these Classic Potato Pancakes are not to be missed! Follow my simple instructions and make this easy treat today!

I strongly believe that this is one of those recipes every family needs to have. This Potato Pancakes recipe, requires just a few common ingredients, and I have never met a person who doesnt like them. Kids are crazy about these! You can serve them with some sour cream for breakfast or generously cover them with this Creamy Mushroom Sauce to make a scrumptious, vegetarian dinner.

1. Finely grate potatoes; drain any liquid. Place potatoes in a large bowl. Add egg, onion, flour, salt, pepper and garlic powder; mix well.
2. In a large skillet, heat 1/8 in. of oil over medium heat. Drop batter by 1/4 cupfuls; press lightly to flatten. Fry until golden brown on both sides. Serve immediately.

Classic Potato Pancakes

So simple, yet unbelievably tasty, these Classic Potato Pancakes are not to be missed! Follow my simple instructions and make this easy treat today!

Prep: 10min

Total: 25min

Yield: 4

Serving Size: 100 g

Nutrition Facts: servingSize 100 g, calories 363 kcal, Carbohydrate 76 g, Protein 12 g, Fat 3 g, Saturated Fat 1 g, Cholesterol 82 mg, Sodium 290 mg, Fiber 6 g, Sugar 4 g, Trans Fat 1 g, unSaturated Fat 2 g

Ingredients:

• 4 large russet potatoes
• 1 medium onion
• 2 eggs
• 1/4 cup all-purpose flour
• 1/2 tsp. sea salt (or to taste)
• 1/4 tsp. pepper (or to taste)
• 2 tbsp. vegetable oil for frying

Instruction:

1. If using food processor: peel and cube the potatoes and onion. Place the vegetables in food processor and process for about 2 minutes, until potatoes look “grated” and no lumps remain. If using grater: peel the potatoes and onion and grate.
2. Place the potato mixture into a fine strainer or kitchen towel and try to squeeze almost all of the liquid into a mixing bowl.
3. Discard the liquid. You’ll notice white powder on the bottom of the bowl after you pour the liquid out. It is potato starch and it gives texture to the pancakes, so you should keep it.
4. Return the potato mixture into the bowl and add eggs, flour, with some salt and pepper, and mix everything well.
5. Heat up some vegetable oil in a large, non-stick skillet over medium heat. Add a spoonful of potato mixture, spreading it slightly. Fry for about 2-3 minutes on each side, until the pancakes are crispy and brown.
6. Place the pancakes on a paper towel, to absorb the excess oil and ENJOY!

Great Grandmother’s Potato Pancakes Recipe

My Polish Great Grandmother’s Potato Pancakes recipe is a family favorite comfort food!

Prep: 20min

Total: 50min

Yield: 6

Serving Size: 2 pancakes

Nutrition Facts: servingSize 2 pancakes, calories 175 kcal, Carbohydrate 38.7 g, Protein 5.4 g, Fat 0.7 g, Saturated Fat 0.2 g, Cholesterol 26.6 mg, Sodium 1024.7 mg, Fiber 3.1 g, Sugar 2 g, unSaturated Fat 0.5 g

Ingredients:

• 4 large russet potatoes (about 3 lbs.), peeled
• 1 medium onion, peeled
• 1 egg
• ¼ cup all-purpose flour
• Kosher salt, to taste
• ¼ teaspoon pepper
• ¼ teaspoon baking powder
• Butter and vegetable oil, for frying
• Optional, for serving: warm applesauce, maple syrup, or sour cream

Instruction:

1. Preheat oven to 200°F. Place 2 nonstick baking sheets in oven.
2. Using box grater or food processor fitted with grating disc, coarsely grate onion. Transfer the grated onion to a colander and set the colander in a sink to drain.
3. Next, use the grater or food processor to coarsely grate the potatoes. Add the potatoes to the colander with the onion, and leave in the sink to drain for a few minutes.
4. In large bowl, whisk together egg, flour, salt, pepper and baking powder.
5. Using a dish towel, gently squeeze excess liquid from the potatoes and onion. Add potato mixture to the bowl with the egg.
6. Use your hands to gently combine the ingredients.
7. Heat 1 tablespoon oil and 1 tablespoon butter in a large skillet over medium-high heat. Scoop about ¼ cup of the potato mixture at a time, and place in the skillet. Use a spatula to gently flatten the potato mixture into a pancake. Repeat with remaining potatoes.
8. Fry the potato pancakes until golden brown on each side (about 3-4 minutes per side). Then use a spatula to remove the pancakes from the skillet and drain on paper towels. Once drained, place the pancakes on the warm baking sheets in the oven to keep them warm while you finish frying the rest of the pancakes in batches.
9. Use paper towels to carefully wipe out the skillet in between each batch of pancakes, adding 1 tablespoon of oil and 1 tablespoon of butter to the skillet with each new batch. Continue frying 3-4 pancakes at a time until you have used all of the potato mixture.
10. Serve the pancakes warm with applesauce, maple syrup or sour cream.

Classic Potato Pancakes

This recipe calls for frying the crispy potato pancakes in a combination of butter and oil. Serve them with applesauce or sour cream at your next gathering.

Total: 1 hour

Yield: Makes about 24 pancakes

Ingredients:

• 1 medium onion, peeled
• 4 large Idaho or russet potatoes (about 3½ lbs.), peeled
• 2 large eggs
• 2 Tbsp. all-purpose flour
• Kosher salt and freshly ground black pepper
• 6 Tbsp. vegetable oil
• 6 Tbsp. unsalted butter
• Applesauce and/or sour cream, for serving

Instruction:

1. Preheat oven to 200°F. Place 2 nonstick baking sheets in oven.
2. Using box grater or food processor fitted with grating disc, coarsely grate onion and place in colander set in sink. Coarsely grate potatoes, add to colander, and set aside to drain.
3. Lightly beat eggs in a large bowl, then whisk in flour.
4. Press potatoes and onion to extract as much liquid as possible, then add to egg/flour mixture. Season with salt and freshly ground black pepper. Using wooden spoon or hands, mix well, but do not overwork.
5. Heat 1 Tbsp. oil and 1 Tbsp. butter in a heavy-bottomed large skillet over medium-high heat, until hot but not smoking. Drop 4 scant ¼-cup portions of potato mixture into pan and flatten with spatula to form four 3-inch pancakes.
6. Fry until bottoms are golden-brown, 4 to 5 minutes, then turn over and fry until golden-brown and crisp, an additional 4 to 5 minutes. Transfer to paper towels to drain; season immediately with salt and pepper. Keep warm on baking sheets in oven while making remaining pancakes.
7. Using paper towels, carefully wipe out pan. Add 1 Tbsp. oil and 1 Tbsp. butter and fry 4 more pancakes. Repeat with remaining batter, wiping out pan and adding 1 Tbsp. oil and 1 Tbsp. butter before each batch.
8. Serve pancakes hot with applesauce and/or sour cream. Editor’s note: This recipe was originally published in July 2006. Head this way for more great Hanukkah food →

How to Make Potato Pancakes – Classic Potato Pancakes Recipe

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