I’ve been perfecting these golden, crispy potato pancakes for years, drawing from both European traditions and modern techniques. These aren’t just any potato pancakes – they’re a celebration of simplicity transformed into culinary excellence, with a heritage spanning Jewish, German, and Eastern European cuisines. The secret to their exceptional texture lies in properly draining the potatoes and achieving the perfect frying temperature.
Prep Time
- Preparation: 25 minutes
- Cooking: 20 minutes
- Total Time: 45 minutes
- Servings: 12 pancakes (4-6 servings)
Ingredients
For the Pancakes:
- 4 large russet potatoes (about 2 lbs / 900g), peeled
- 1 medium onion (5 oz / 150g)
- 2 large eggs
- ¼ cup (30g) all-purpose flour
- 1½ teaspoons kosher salt
- ¼ teaspoon freshly ground black pepper
- ⅓ cup (80ml) vegetable oil for frying
For Serving (Optional):
- Sour cream
- Homemade applesauce
- Fresh chives, finely chopped
- Ground black pepper
Instructions
1. Prepare the Potatoes and Onion
- I start by peeling the potatoes and keeping them submerged in cold water to prevent browning.
- Using the large holes of a box grater or a food processor with the grating disk, I grate the potatoes and onion together.
- This next step is crucial: I transfer the mixture to a clean kitchen towel and wring out every drop of moisture I can. This ensures maximum crispiness.
2. Create the Batter
- In a large bowl, I whisk the eggs until lightly beaten.
- I add the drained potato-onion mixture to the eggs.
- I sprinkle in the flour, salt, and pepper, mixing until everything is well combined.
3. Frying Technique
- I heat ¼ inch of oil in a heavy-bottomed skillet (preferably cast iron) over medium-high heat until it reaches 350°F (175°C).
- Using a ¼ cup measure, I scoop the mixture and drop it into the hot oil.
- I flatten each pancake gently with a spatula to about ¼-inch thickness.
- I fry for 3-4 minutes on each side until deeply golden brown and crispy.
- Between batches, I make sure to remove any loose bits from the oil using a slotted spoon.
4. Draining and Serving
- I drain the finished pancakes on a wire rack set over a baking sheet – never on paper towels, as this can make them soggy.
- I sprinkle with a touch more salt while still hot.
- To keep them warm, I place them in a 250°F (120°C) oven until ready to serve.
Pro Tips for Perfect Potato Pancakes
- The starch is your friend: After draining the potato mixture, I let it sit for 5 minutes and then pour off the liquid, but keep the potato starch that settles at the bottom – it helps bind the pancakes.
- Temperature control is key: I maintain the oil temperature between 350-365°F (175-185°C) for optimal crispiness.
- Don’t overcrowd the pan: I fry in batches, giving each pancake plenty of space.
Nutrition Information
Per serving (3 pancakes):
- Calories: 320
- Total Fat: 18g
- Saturated Fat: 2.5g
- Cholesterol: 93mg
- Sodium: 450mg
- Total Carbohydrates: 35g
- Dietary Fiber: 3g
- Protein: 7g
- Potassium: 720mg
Storage and Reheating
I store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I place them on a baking sheet in a 350°F (175°C) oven for 5-7 minutes until crispy and heated through. For optimal results, I avoid microwaving as it can make them soggy.
These potato pancakes are perfect for breakfast, as a side dish, or even as a main course. Their versatility makes them suitable for any meal, and their crispy exterior paired with the tender, flavorful interior creates an irresistible combination that keeps everyone coming back for more.
