How to Make Potato Pancakes

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by Sil Pancho

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01.11.2022


Learn how to make potato pancakes, then serve them with a dollop of sour cream, a light dusting of salt, and even some diced green onions. In this post, I will walk you through how to successfully make potato pancakes from scratch!

stack of potato pancakes on a plate
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Potato pancakes are a great side dish, appetizer, or snack to whip up. If you have some potatoes on hand, you have to try this recipe!

This Potato Pancakes recipe is…

  • Made with 6 ingredients 
  • Pan-fried 
  • Quick to make 
  • Crispy outside with a tender center 

While you’re here, be sure to grab our FREE 5-Day Meatless Meal Plan. It’s packed with tasty recipes to make vegetarian cooking easy and delicious!

How to Make Potato Pancakes 

how to make potato pancakes collage
  1. Use a grater to roughly shred your potatoes and onions. Then add them to a bowl. 
  2. Next, use some paper towels to squeeze out the liquid in the onion and potatoes. This is important as too much water will prevent the potato cakes from forming properly.
  3. In another bowl, whisk the egg. Then mix in flour, salt, and the potato mixture. 
  4. Heat oil in a pan. Then drop some mixture into the pan, flattening it with a spatula. 
  5. Cook pancakes for 3–4 minutes per side, repeating until the cakes are done. 
3 potato pancakes frying in metal pan

Grater

I find the classic wide-hole grater works best for getting thicker pieces of potatoes. It takes just a bit of time to grate your potatoes, and grating is much faster than chopping! 

Paper Towels 

When I make these pancakes, I use lint-free paper towels to soak out the liquid from the potatoes and onions. You can also use a cheesecloth if you prefer. 

Heavy-Duty Skillet 

Using a heavy-duty skillet is key when you are frying any foods. A heavy-duty pan or skillet offers an even heat so all your potato pancakes will cook evenly. Using a less quality pan can cause hot spots when cooking, causing your pancakes to cook unevenly and their doneness to vary.

Variations to Potato Pancakes

side view stack of 4 potato pancakes
  • Add in some minced garlic to add more flavor. 
  • Season your pancakes with a seasoning salt, Creole seasoning, or different spices and herbs. 
  • Try using two different types of potatoes to alter the texture of your pancakes. 

Potato Pancakes FAQs

top view pile of potato pancakes on gray plate next small bowls of green onions and sour cream

Do you rinse potatoes once shredded? 

Many people make the mistake of rinsing their shredded potatoes. Do not do this as it will remove the starches that are needed to keep the potato cakes together. 

What type of potatoes should I use? 

You will find that Yukon Gold and Russet are two potato varieties that hold together really well as they cook. These potato varieties also have a great texture, so you really can enjoy the flavor of the potatoes with their crispy exteriors and soft centers. 

How do you store leftover potato pancakes? 

You can store any leftovers you have in the fridge in an airtight container. You will find the texture of the potatoes will soften a bit once they cool down, though.

What is the best way to warm up leftover pancakes? 

The best way to reheat your potato cakes is to place them on a baking sheet and heat them in the oven at 350°F until warm and crispy again. Alternatively, you can warm up your pancakes in the microwave, but they will not be as crispy on the outside. 

Recipe

how to make potato pancakes

How to Make Potato Pancakes

Learn how to make potato pancakes, then serve them with a dollop of sour cream, a light dusting of salt, and even some diced green onions.

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Course: Appetizer, Side Dish

Cuisine: American

Diet: Vegetarian

Keyword: how to make potato pancakes

Servings: 8 pancakes

Calories: 84kcal

Ingredients

  • 1.5 lbs russet potatoes 3–4 large potatoes
  • 1 onion yellow
  • 1 egg
  • 1 tbsp all-purpose flour
  • ½ tsp salt
  • oil for frying

Instructions

  • Using a grater, roughy shred the potatoes and onion. Then toss them together in a large bowl.

  • Using a clean kitchen towel or some clean paper towels, squeeze out as much liquid as you can from the potato and onion shreds.

  • In a separate small bowl, whisk together the egg, flour, and salt.

  • Pour egg mixture into the potato shreds.

  • Stir well to coat all potato shreds evenly.

  • Heat a skillet over medium heat with enough oil to form a thin layer on the bottom, approximately ⅛” deep.

  • Use a large spoon to transfer a scoop of the potato mixture into the pan, then flatten it with a spatula.

  • Allow potato pancake to cook 3–4 minutes or until the edges are starting to brown.

  • Flip pancake and continue cooking for an additional 3–4 minutes.

  • Repeat until all the potato shreds have been used up. (I made 8 pancakes, but the number you get depends on the size you make them.) You may need to add additional frying oil between batches.

Notes

  • Do not rinse the potato shreds, the starch will help the pancake stick together.
  • Both sides of the potato pancakes should be golden brown when finished.
  • You can keep the finished potato pancakes in the oven in a baking dish at 200°F while you finish cooking the rest.
  • Garnish your pancakes with sour cream and green onions!
  • You can add some of your favorite seasonings to the potato mixture for additional flavor if you desire.

Nutrition

Calories: 84kcalCarbohydrates: 17gProtein: 3gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 20mgSodium: 158mgPotassium: 383mgFiber: 1gSugar: 1gVitamin A: 31IUVitamin C: 6mgCalcium: 18mgIron: 1mg

Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!



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