Nothing beats the comforting crunch and warm flavor of homemade Crispy Potato Pancakes.
With a golden crust and tender inside, these pancakes are a simple yet irresistible treat.
Perfect for breakfast, brunch, or even a cozy dinner, they pair beautifully with sweet or savory toppings.
Why I Love This Recipe
Uses simple pantry staples and fresh potatoes
Achieves a crispy golden crust with tender insides
Doubled frying step guarantees extra crunch
Versatile: serve sweet with applesauce or savory with sour cream
Great for breakfast, lunch, or dinner
What You’ll Need (Ingredient Highlights)
Russet potatoes — Starchy potatoes ideal for crispy texture.
Yellow onion — Adds mild sweetness and flavor.
All-purpose flour and egg — Bind the mixture together.
Salt and pepper — Enhance the natural flavors.
Vegetable oil — For frying and crispiness.
Pro Tips Before You Start
Drain excess moisture well to avoid soggy pancakes.
Grate potatoes and onions finely for even cooking.
Use enough oil to shallow fry and achieve crispiness.
Don’t overcrowd the pan to maintain temperature.
Re-frying the pancakes briefly makes them extra crispy.
How to Make Crispy Potato Pancakes
Step 1: Prepare Potatoes and Onion
Wash, peel, and grate russet potatoes and yellow onion using the large side of a box grater into a large bowl.
Step 2: Drain Excess Liquid
If liquid pools in the mixture, carefully drain or squeeze out excess moisture to ensure crisp pancakes.
Step 3: Mix Ingredients
Add a pinch of salt, black pepper (for savory version), flour, and egg to the potato-onion mixture.
Use your hands to mix into a thick, even batter.
Step 4: Heat Oil and Fry
Heat 1–2 tablespoons vegetable oil in a large skillet over medium heat.
Scoop about 2 tablespoons of batter per pancake into the hot oil, flattening gently with a spatula.
Fry for 3–4 minutes per side until golden brown and crispy.
Transfer to paper towels to drain.
Step 5: Re-fry for Extra Crunch
Once all pancakes are cooked, return them to the skillet for a quick 30–60 second fry on each side to boost crispiness.
Step 6: Serve Immediately
Serve hot and crispy.
Top with applesauce, sour cream, brown sugar, or your favorite sauce.
What to Serve It With
Classic applesauce or cinnamon sugar for a sweet touch
Sour cream or Greek yogurt with chives for savory flavor
Smoked salmon or caviar for elegant brunch
Sauteed mushrooms or sautéed greens for a hearty meal
Fresh herbs and a squeeze of lemon for brightness
Variations / Substitutions
Add grated carrot or zucchini for extra veggies
Use sweet potatoes for a sweeter pancake version
Mix in fresh herbs like dill, parsley, or chives
Try gluten-free flour for dietary needs
Swap vegetable oil for clarified butter or bacon fat for richer flavor
Storage & Leftovers
Store leftover pancakes in an airtight container in the refrigerator for up to 2 days.
Reheat in a skillet or oven to retain crispiness; avoid microwaving which can soften them.
Best eaten fresh but can be frozen for up to 1 month.
FAQs
Can I make these ahead of time?
Yes, prepare batter and fry pancakes in advance. Reheat before serving.
How do I prevent pancakes from falling apart?
Ensure the batter is well-mixed and excess moisture is removed.
Are these pancakes gluten-free?
Not with all-purpose flour, but you can substitute gluten-free flour.
Can I make them dairy-free?
Yes, this recipe contains no dairy.
How do I get them extra crispy?
Double-fry as instructed and use enough hot oil.
What’s the best way to peel potatoes?
Use a vegetable peeler for quick, thin peeling.
Can I bake these instead of frying?
Baking is possible but won’t achieve the same crispiness.
Final Thoughts
These Crispy Potato Pancakes are a timeless, versatile dish that brings comfort and flavor with every bite.
Their golden, crunchy exterior and tender center make them a favorite for any meal of the day.
Easy to customize and quick to prepare, they’re a must-have recipe in your kitchen.
Crispy Golden Potato Pancakes
Ingredients
- 1 lb russet potatoes
- 1 small yellow onion
- Pinch of salt plus more for seasoning
- Pinch of black pepper optional
- 3 tbsp all-purpose flour
- 1 large egg
- Vegetable oil for frying
Instructions
- Wash and peel potatoes.
- Grate potatoes and onion into a bowl.
- Drain excess liquid from mixture.
- Add salt, pepper, flour, and egg. Mix well into thick batter.
- Heat oil over medium heat.
- Scoop 2 tbsp batter per pancake, flatten, and fry 3–4 minutes per side until golden.
- Drain on paper towels.
- See full steps with tips & photos → https://p4pd.org/crispy-potato-pancakes/
