Potato Pancakes
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5.0
21 reviews
Excellent
Potato Pancakes
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Crunchy Potato Pancakes are one of my best potato side dish recipes. Learn how to make Potato Pancakes to top with sour cream, applesauce, or to load up with protein to make them a meal.
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Ingredients
- 2 pounds Russet potatoes peeled (see note 1)
- 1 large onion peeled and halved (see note 2)
- 2 eggs
- 3 tablespoons all-purpose flour (see note 3)
- 3/4 teaspoon baking powder
- Salt and freshly ground black pepper
- 1/2 cup vegetable oil for frying (see note 4)
- applesauce for serving, optional
- sour cream for serving, optional
Instructions
- Move an oven rack to the middle position and preheat oven to 200 degrees. Line a large plate with paper towels.
- In a food processor fitted with a shredding disc, or with a boxed grater, shred the potatoes and onions. Pour on to a clean kitchen towel.
- Gather the towel around the potatoes and onions and squeeze over a sink or bowl to extract as much liquid as possible. Transfer the shredded potatoes and onions to a large bowl.
- Stir in eggs, flour, baking powder, 1 teaspoon salt, and 1/2 teaspoon pepper. Mix until uniformly combined (I like to use my hands).
- Heat oil in a large cast-iron or other heavy duty skillet to 325 degrees. Drop heaping rounded tablespoons of the shredded potato mixture in to the oil and flatten with a heatproof utensil. Do not overcrowd.
- Fry until golden brown on one side, 2 to 3 minutes, then carefully flip using a fish turner or other heatproof spatula. Continue to cook until the second side is golden brown and crusty, 1 to 2 minutes longer. Transfer to the plate lined with paper towels to drain. Sprinkle with salt, to taste.
- Repeat with remaining shredded potato mixture until all potato pancakes are cooked (you should have about 24 potato pancakes). Transfer to a baking sheet and place in the preheated oven to keep warm. Serve with applesauce and sour cream if desired.
Notes
- Potatoes: You can "pancake" any potato, but the starch content of Russet and Idaho potatoes make them among the best for crispy results. The high amount of starch yields a better texture. Those starches break down and get darker when cooked, so the fresher the potato, the better.
- Onion: This offers a bit more flavor and moisture.
- Flour and baking powder: In tandem with the egg, these pantry staples help bind the potato mixture together enough so that you can form patties or "cake" shapes.
- Vegetable oil: Choose any neutral oil with a high smoke point, like canola, peanut, vegetable, or grapeseed oil.
- Yield: This recipe makes 24 Potato Pancakes, enough for six, 4-pancake side dish or hearty appetizer servings.
- Storage: While Potato Pancakes are best enjoyed hot, as soon as possible after cooking, you can store them in an airtight container in the refrigerator. Aim to eat the pancakes within 2 days.
- Make ahead: Reheat in a 350 degree oven until pancakes reach 165 degrees, or for about 7 to 10 minutes.
- Freezer: Place cooked pancakes in an even layer on a baking sheet and freeze. Transfer to a freezer-friendly bag and store up to 3 months.
Nutrition Information
Show Details
Serving
1serving
Calories
548kcal
(27%)
Carbohydrates
49g
(16%)
Protein
17g
(34%)
Fat
33g
(51%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
11g
Monounsaturated Fat
6g
Trans Fat
1g
Cholesterol
111mg
(37%)
Sodium
759mg
(32%)
Potassium
755mg
(22%)
Fiber
3g
(12%)
Sugar
15g
(30%)
Vitamin A
495IU
(10%)
Vitamin C
13mg
(14%)
Calcium
146mg
(15%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6servings (4 pancakes each)
Amount Per Serving
Calories 548 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 548kcal | 27% |
| Carbohydrates | 49g | 16% |
| Protein | 17g | 34% |
| Fat | 33g | 51% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 11g | 65% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 111mg | 37% |
| Sodium | 759mg | 32% |
| Potassium | 755mg | 16% |
| Fiber | 3g | 12% |
| Sugar | 15g | 30% |
| Vitamin A | 495IU | 10% |
| Vitamin C | 13mg | 14% |
| Calcium | 146mg | 15% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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