Potato pancakes

Last Sunday, my grandson—who’s developed a surprisingly strong opinion about food for a six-year-old—told me in a very serious voice, “Grandma, I only eat the good kind of potatoes.” Naturally, I asked him what he meant, and without hesitation, he answered, “The crispy ones you made last time that go ‘crunch crunch.’” That’s when I realized he was talking about the Potato Pancakes I had whipped up during our impromptu brunch two weeks earlier.

Just a few potatoes in the pantry, a nearly-forgotten onion rolling around the counter. As I stood in the kitchen grating potatoes while my grandson played with toy cars under the table. Cooking something this simple feels honest. That welcomes everyone—health-conscious eaters, kids with picky palates, and even rushed weekday cooks—without needing to dress up.

When the oil started to sizzle and the pancakes began turning a rich amber brown, he looked up and yelled, “That’s the smell!” We shared them hot off the pan, dipping one into applesauce and the other into sour cream, and by the end of the meal, I had strict instructions to make them again next week.

Short Description

Golden, crispy on the outside and tender on the inside, these potato pancakes are a comforting dish made from grated potatoes, onions, eggs, and flour—perfectly pan-fried and served with sour cream or applesauce.

• 4 large potatoes, peeled and grated
• 1 small onion, finely chopped
• 2 eggs
• ¼ cup all-purpose flour
• ½ teaspoon salt
• ¼ teaspoon black pepper
• Optional: 1–2 tablespoons chopped fresh parsley
• Vegetable oil for frying
• Optional: Sour cream or applesauce for serving

Tools Needed

• Box grater or food processor
• Large mixing bowl
• Clean dish towel or cheesecloth
• Skillet (preferably non-stick or cast iron)
• Spatula
• Plate lined with paper towels

Cooking Instructions

Step 1: Drain the Potatoes
After grating the potatoes, place them in a clean dish towel or cheesecloth. Twist tightly and squeeze out as much liquid as you can. This step is crucial—too much moisture will lead to soggy pancakes.

Step 2: Mix the Ingredients
Transfer the drained potatoes to a large bowl. Add the finely chopped onion, eggs, flour, salt, pepper, and parsley if using. Mix well with a spoon or clean hands until everything is evenly combined.

Step 3: Heat the Oil
In a large skillet, pour enough vegetable oil to lightly coat the bottom (about 3–4 tablespoons). Heat over medium-high heat until shimmering but not smoking.

Step 4: Form and Fry the Pancakes
Scoop a heaping tablespoon of the mixture and drop it into the skillet. Flatten gently with a spatula into a pancake shape. Fry each side for 3–4 minutes until golden brown and crispy. Don’t overcrowd the skillet—cook in batches for even browning.

Step 5: Drain and Rest
Transfer cooked pancakes to a paper towel-lined plate to drain excess oil. Repeat until all the batter is used.

Step 6: Serve and Enjoy
Serve hot, with a generous dollop of sour cream or applesauce on the side.

Why You’ll Love This Recipe

– Crispy outside, tender inside

– Budget-friendly and made with pantry staples

– Kid-approved comfort food

– Easily customizable with herbs or spices

– Great for breakfast, lunch, or dinner

– Naturally vegetarian

– Can be made gluten-free with flour substitutes

Mistakes to Avoid & Solutions

1. Not draining the potatoes enough
Solution: Use a clean dish towel and really squeeze out all the water. Damp potatoes will steam, not crisp.

2. Overcrowding the skillet
Solution: Leave space between pancakes so they brown properly and don’t soak up too much oil.

3. Using cold oil
Solution: Wait until the oil is shimmering before adding the mixture. Drop a small bit to test—it should sizzle.

4. Skipping the seasoning
Solution: Potatoes need salt to shine. Don’t skip the salt and pepper in the mix.

5. Making them too thick
Solution: Flatten your pancakes to ½ inch or thinner to ensure they cook through and get crispy.

Serving and Pairing Suggestions

– Serve hot with sour cream, Greek yogurt, or applesauce

– Try with smoked salmon and crème fraîche for a fancy twist

– Pair with scrambled eggs and greens for a full breakfast

– Serve alongside a light cucumber salad or soup for lunch

– Great for sharing buffet-style during brunch or potlucks

Storage and Reheating Tips

Refrigerator: Store leftovers in an airtight container for up to 3 days

Freezer: Freeze on a tray, then transfer to a zip-top bag for up to 2 months

Reheat in Oven: Bake at 375°F for 8–10 minutes until hot and crispy

Reheat in Air Fryer: 350°F for 5 minutes restores the crisp

Avoid Microwave: It makes them soggy—only use if necessary

FAQs

1. Can I make these potato pancakes gluten-free?
Yes! Substitute the all-purpose flour with an equal amount of almond flour or gluten-free all-purpose mix.

2. What type of potatoes work best?
Russet potatoes are ideal because of their high starch content. Yukon Golds also work well.

3. Can I bake them instead of frying?
Yes. Brush both sides with oil and bake at 425°F on a parchment-lined sheet for 20–25 minutes, flipping halfway.

4. How do I keep them warm for guests?
Place them on a wire rack in a 200°F oven while finishing the batch.

5. Are potato pancakes the same as latkes?
They’re very similar. Latkes are often made during Hanukkah and may include baking powder or matzo meal.

Tips & Tricks

– Chill your grated potato mixture for 10 minutes before frying to firm up the batter

– Add a pinch of garlic powder or smoked paprika for extra flavor

– Use a food processor with a grating attachment for faster prep

– For even crispier edges, fry in a cast iron skillet

– Test one pancake first to adjust seasoning and texture before making the rest

Recipe Variations

1. Sweet Potato Pancakes
Swap half or all of the potatoes for grated sweet potatoes. Add a dash of cinnamon and serve with yogurt and honey.

2. Zucchini-Potato Blend
Replace one potato with grated zucchini. Be sure to squeeze out excess water. This adds extra moisture and nutrition.

3. Cheesy Potato Pancakes
Mix in ½ cup shredded cheddar or parmesan. Let them crisp in the skillet for a savory, melty version.

4. Spicy Pancakes
Add 1 minced jalapeño and ½ teaspoon chili powder. Serve with spicy aioli or chipotle mayo.

5. Herbed Greek Style
Add fresh dill and oregano. Serve with tzatziki and a squeeze of lemon for a Mediterranean touch.

Final Thoughts

Potato Pancakes have a way of turning the simplest ingredients into something warm, crisp, and deeply satisfying. Watching them bubble and brown in the pan brings a kind of quiet joy that reminds me why I love to cook. Sharing them with my nephew reminded me that even kids appreciate the comfort of something homemade.

They’ve now become a staple in our Sunday meals—not fancy, but full of flavor and made with love. The crunch, the aroma, the golden edges—they speak for themselves. And the best part? You don’t need a culinary degree or exotic ingredients. Just a few humble potatoes, a hot skillet, and someone to share them with.