Crispy Potato Pancakes

These potato pancakes offer a delightful crunch on the outside, while staying soft and fluffy on the inside.

Steps to Make Potato Pancakes

You'll find a comprehensive list of ingredients and detailed step-by-step instructions in the recipe below, but here's a quick overview of the essentials:

Ingredients for Potato Pancakes

Here’s a list of the basic ingredients you’ll need to prepare these delicious potato pancakes:

• Potatoes and onion: This recipe starts with four large potatoes and one yellow onion, finely grated together. 
• Egg: A beaten egg lends moisture and helps bind the potato cakes together. 
• Seasonings: Simply season the potato cakes with salt and black pepper. 
• Flour: Thicken the mixture with two to four tablespoons of all-purpose flour. 
• Oil: Fry the potato cakes in a cup of vegetable oil. 

How to Prepare Potato Pancakes?

Here’s a quick rundown of what you can expect when making homemade potato pancakes from scratch:

1. Grate the potatoes and onions, then squeeze out any excess moisture.
2. Mix in the remaining ingredients.
3. Drop spoonfuls of the mixture into hot oil, then flatten gently with a spatula.
4. Fry, flipping once, until the pancakes are golden and crispy on both sides.

What to Serve with Potato Pancakes?

These potato pancakes are perfect as a side dish, especially when paired with a generous spoonful of sour cream. Recipe creator Heather Fantasia suggests they pair wonderfully with roasted chicken for a filling winter meal.

To balance the savory flavor, you can serve them with a side of sweet homemade applesauce. Fresh chives or green onions will also brighten up the dish with extra flavor and color.

How to Store and Freeze Potato Pancakes

• Fridge: Store your leftover potato pancakes in an airtight container (lined with paper towels to absorb the excess oil) in the refrigerator for up to two days. Reheat in the oven or in the air fryer. 
• Freezer: Flash freeze the patties, then transfer them to a zip-top bag or another freezer-safe container. Freeze for up to three months. Reheat in the oven or in the air fryer. 

Dinogo Community Feedback and Suggestions

“These were absolutely delicious!” says one member of the Dinogo community. “I followed the recipe, but added a teaspoon each of garlic powder and Cajun seasoning. They were amazing with sour cream and hot sauce! I’ll definitely be making these again!”

“Whenever I have a zucchini, I spiralize it and mix it into the potatoes,” shares Sandi Rotaru. “A light dusting of cornstarch before frying creates a perfect crispy texture. Sour cream or applesauce are great toppings.”

“These reminded me of my grandmother’s recipe!” says home cook dallas. “Russet potatoes are the way to go because they’re starchy. The crispy bits that escape the pancake shape around the edges are definitely the best part!”

Editorial input by Corey Williams

Ingredients List

• 4 large potatoes

• 1 yellow onion

• 1 large egg, beaten

• 1 teaspoon salt

• freshly ground black pepper to taste

• 2 tablespoons all-purpose flour, or more as needed

• 1 cup vegetable oil for frying, or as needed

Instructions

Collect all the ingredients and preheat your oven to a low setting, around 200°F (95°C).

Grate the potatoes and onions finely into a large mixing bowl. Then, drain off any excess moisture.

Stir in the egg, salt, and pepper. Gradually add flour, around 2 to 4 tablespoons, until the mixture reaches a thick consistency.

Heat about 1/4 inch of oil in a heavy skillet over medium-high heat. Scoop two or three 1/4-cup portions of the batter into the hot oil, then flatten each with the back of a spatula to form 1/2-inch thick pancakes.

Fry the pancakes, flipping once, until they turn golden brown. Transfer the cooked pancakes to a plate lined with paper towels to drain excess oil. Keep warm in the oven until ready to serve. Repeat with the remaining potato mixture.

Serve the pancakes warm and enjoy!

Editor's Note

Nutrition Information (per serving)