Crispy on the outside, tender on the inside—these classic potato pancakes are a comforting favorite. Made with simple ingredients and fried to golden perfection, they’re the ultimate savory treat, ideal for breakfast, a side dish, or a satisfying snack.
Ingredients
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6 medium gold potatoes (about 2 lbs / 900g), peeled
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2 large eggs, lightly beaten
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½ cup finely chopped yellow onion
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2 tbsp all-purpose flour
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¼ tsp baking powder
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½ tsp salt
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¼ tsp freshly ground black pepper
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¼ cup vegetable oil, for frying (or more as needed)
For serving (optional):
Applesauce, sour cream, chopped chives, or smoked salmon
Instructions
1. Prepare the Potatoes
Using a box grater or food processor fitted with the shredding blade, coarsely shred the peeled potatoes. Transfer them immediately to a clean kitchen towel or several layers of paper towels. Squeeze firmly to remove as much moisture as possible—this is key for crispiness.
2. Mix the Batter
In a large mixing bowl, combine the shredded potatoes, beaten eggs, chopped onion, flour, baking powder, salt, and pepper. Stir until everything is evenly combined into a thick, cohesive mixture.
3. Fry the Pancakes
Heat the vegetable oil in a large, heavy skillet (cast iron works wonderfully) over medium-high heat. The oil should shimmer but not smoke.
For each pancake, drop about ¼ cup of the potato mixture into the hot oil, then gently flatten with the back of a spoon or spatula to form a round pancake, about ½-inch thick.
Fry in batches, avoiding overcrowding, for 3–4 minutes per side, until deeply golden and crispy.
4. Drain and Serve
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