Description
These Crunchy Potato Pancakes are golden, crispy, and packed with flavor. Made from grated russet potatoes and yellow onion, bound with eggs and seasoned simply with salt and pepper, they’re pan-fried to perfection and served with classic accompaniments like sour cream and chives. Perfect for breakfast, brunch, or a comforting snack.
Ingredients
Scale
Main Ingredients
- 2 large eggs
- 2 tablespoons all-purpose flour
- 2 teaspoons kosher salt (plus extra for serving)
- 1/2 teaspoon ground black pepper
- 4 medium russet potatoes (about 2 1/2 pounds), peeled
- 1 medium yellow onion, peeled and trimmed
- 1/3 cup canola oil (plus more for frying)
Optional Serving Ingredients
- Applesauce, for serving (optional)
- Sour cream, for serving (optional)
- Fresh chopped chives, for serving (optional)
Instructions
- Prepare Sheet Pan: Line a sheet pan with paper towels and place it near the stove to hold the cooked potato pancakes and absorb excess oil.
- Mix Binding Ingredients: In a large bowl, whisk together the eggs, all-purpose flour, kosher salt, and ground black pepper until smooth and fully combined.
- Grate Potatoes and Onion: Using the largest holes of a box grater, grate the peeled russet potatoes and the yellow onion. Discard any tough or woody onion pieces to ensure tenderness.
- Remove Excess Liquid: Transfer the grated potato and onion mixture onto a clean kitchen towel or large cheesecloth. Wring it out thoroughly over the sink to remove as much moisture as possible, which is key for crispy pancakes.
- Combine Mixtures: Add the wrung-out grated vegetables to the egg mixture bowl. Gently but thoroughly combine using your hands or a wooden spoon until the mixture is uniform.
- Heat Oil in Skillet: Heat 1/3 cup of canola oil in a large skillet over medium-high heat. The oil should shimmer but not smoke before you add the batter.
- Fry Pancakes: Scoop 1/4 cup portions of the potato mixture into the hot skillet, flattening each slightly with the back of the spoon or spatula. Fry in batches, avoiding overcrowding, for about 2 to 3 minutes on each side, or until golden brown and crispy.
- Drain and Season: Transfer the cooked pancakes to the prepared paper towel-lined sheet pan to drain excess oil. Lightly sprinkle with additional kosher salt immediately.
- Continue Cooking Batches: Repeat frying with the remaining batter, adding more oil as necessary to keep the skillet well-lubricated. Discard any leftover batter and pour off any accumulated liquid from the bowl before serving.
- Serve: Serve the hot potato pancakes immediately with optional sides such as sour cream, applesauce, and fresh chopped chives for garnish.
Notes
- Wringing out excess moisture from the potatoes and onion is essential to achieve crispy pancakes.
- Use medium-high heat but avoid overheating the oil to prevent burning and undercooking the inside.
- These pancakes can be kept warm on a low oven while finishing the batch.
- Leftover pancakes reheat well in a skillet or oven to retain crispiness.
- Can be served with traditional applesauce or sour cream for a classic taste.
