Easy Potato Pancakes Recipe
Crispy on the edges and tender inside, these easy potato pancakes come together fast with pantry staples.
Pin This Recipe For Later!
Share The Yum On Facebook
Print
Servings:
Ingredients
Main Ingredients
- 4 cup coarsely shredded russet potatoes, squeezed dry from about 2 large potatoes
- 0.5 cup finely grated onion
- 6 tbsp beaten eggs about 2 large eggs
- 0.33 cup all-purpose flour
- 0.5 tsp baking powder
- 1 tsp kosher salt plus more to taste
- 0.5 tsp black pepper freshly ground
- 0.25 tsp garlic powder optional
- 0.33 cup neutral frying oil such as canola or vegetable
Instructions
Preparation Steps
- Peel potatoes, then shred on the large holes of a box grater.
- Rinse shreds briefly in cold water, drain, and squeeze very dry in a clean towel.
- Grate the onion and press out excess liquid.
- Combine potatoes, onion, eggs, flour, baking powder, salt, pepper, and garlic powder in a bowl.
- Stir until the mixture holds together but isn’t pasty; adjust salt to taste.
- Heat a large skillet over medium heat and add a thin layer of oil.
- Scoop 1/4-cup mounds into the pan, flatten gently to 1/3 inch thick.
- Fry until deep golden and crisp, 3–4 minutes per side. Drain on a rack; repeat with remaining batter.
Notes
For extra-crispy pancakes, swap half the flour for matzo meal. Keep batches warm on a rack in a 250°F oven. Serve with applesauce, sour cream, or a dollop of Greek yogurt. Leftovers reheat well in a 400°F oven for 8–10 minutes or in an air fryer.
This recipe is an original creation inspired by classic Easy Potato Pancakes Recipe flavors. All ingredient ratios and instructions are independently developed.