If you’re looking for a simple side dish that turns a handful of everyday ingredients into something seriously delicious, these crispy potato pancakes are exactly what you need. Also known as latkes, traditional potato pancakes are made with freshly grated potatoes, onion, egg, and flour, then fried until the edges are deeply golden and wonderfully crisp.
The outside becomes crunchy and irresistible while the inside stays tender and flavorful. Serve them hot with cool sour cream, sweet applesauce, or both for the classic combination.
The secret to great potato pancakes isn’t complicated, but one step makes all the difference: remove as much moisture as possible from the grated potatoes and onions. Wet potatoes create soggy pancakes, while well-drained potatoes produce the crisp texture everyone loves.
These homemade potato pancakes are perfect for breakfast, brunch, holiday meals, appetizers, or as a comforting side dish alongside roasted meats and vegetables.
Why You’ll Love These Potato Pancakes
There are plenty of reasons this recipe deserves a spot in your kitchen:
- Crispy and golden on the outside
- Tender and flavorful inside
- Made with inexpensive pantry staples
- Easy to prepare
- No complicated techniques
- Delicious with sweet or savory toppings
- Great as a side dish, appetizer, or snack
The ingredients are simple, but the result is incredibly satisfying.
Ingredients You’ll Need
For approximately 6 servings, you’ll need:
- 2 pounds russet potatoes, about 4 medium potatoes
- 1 small yellow onion
- 1 large egg, lightly beaten
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- ¼ teaspoon black pepper
- Vegetable oil, for frying
- Applesauce and/or sour cream, for serving
Why Russet Potatoes?
Russet potatoes are an excellent choice because they’re naturally high in starch. That starch helps the pancakes hold together while also contributing to their crispy exterior.
Other potatoes can work, but russets are particularly reliable when you’re aiming for classic crispy latkes.
How to Make Traditional Potato Pancakes
Step 1: Peel the Potatoes and Onion
Start by peeling the potatoes and the onion.
Give the potatoes a quick rinse if needed, but don’t soak them in water. You want to preserve as much of their natural starch as possible.
Cut the potatoes into pieces that fit comfortably into your food processor or are easy to hold while using a box grater.
Step 2: Grate the Potatoes and Onion
Using the coarse side of a box grater, grate the potatoes and onion.
Alternatively, you can use a food processor fitted with a grating attachment.
Grating the onion together with the potatoes helps distribute its flavor throughout the mixture.
Work relatively quickly because freshly grated potatoes can begin to discolor when exposed to air. Don’t worry if they become slightly grayish while you’re preparing them; they’ll turn beautifully golden once fried.
Step 3: Remove as Much Moisture as Possible
This is the most important step in the entire recipe.
Transfer the grated potato and onion mixture into a clean kitchen towel or several layers of cheesecloth.
Gather the edges of the towel and twist it tightly over a bowl. Squeeze firmly to remove as much liquid as possible.
Keep squeezing until the mixture feels noticeably drier.
Don’t rush this step. The more moisture you remove, the crispier your potato pancakes will be.
Step 4: Save the Potato Starch
There’s a useful little trick hiding in the liquid you just squeezed out.
Let the potato liquid sit undisturbed in the bowl for about a minute or two. You’ll notice a layer of white potato starch settling at the bottom.
Carefully pour off the watery liquid, leaving the starch behind.
Scrape the starch from the bottom of the bowl and add it back to the squeezed potato mixture.
This gives you extra natural binding power without adding unnecessary moisture.
Step 5: Mix the Batter
Transfer the squeezed potatoes and onions to a large mixing bowl.
Add the beaten egg, flour, salt, and black pepper.
Mix everything thoroughly until the ingredients are evenly distributed.
The mixture should be moist enough to hold together when pressed into a spoon but shouldn’t look watery.
If you notice a lot of liquid collecting at the bottom of the bowl, give the mixture another gentle squeeze or stir and drain off the excess.
Step 6: Heat the Oil
Pour approximately ¼ inch of vegetable oil into a large, heavy-bottomed skillet.
Heat the oil over medium-high heat until it becomes shimmering.
The oil needs to be hot enough for the potato mixture to sizzle immediately when it hits the pan.
You can test the temperature by dropping a tiny amount of potato mixture into the oil. If it sizzles actively and begins browning gradually, you’re ready to cook.
Step 7: Form the Potato Pancakes
Carefully drop a heaping tablespoon of the potato mixture into the hot oil.
Use the back of the spoon to gently flatten it into a pancake approximately 3 inches in diameter.
Don’t make the pancakes excessively thick. A moderately thin pancake cooks more evenly and develops crisp, golden edges.
Continue adding pancakes, making sure to leave space between them.
Step 8: Fry Until Golden and Crispy
Fry the pancakes for approximately 3 to 5 minutes per side.
When the first side is deeply golden and crisp, carefully flip the pancake using a spatula.
Cook the second side until equally golden and crispy.
Avoid flipping them repeatedly. Letting each side cook undisturbed helps develop that beautiful crust.
Step 9: Drain the Pancakes
Remove the finished pancakes from the skillet and place them on a wire rack set over a baking sheet.
This is better than placing them directly on paper towels because air can circulate underneath, helping the bottoms stay crisp.
Continue cooking the remaining potato mixture in batches.
Add more oil to the skillet as needed, allowing it to heat properly before adding another batch.
The Secrets to Extra-Crispy Potato Pancakes
Squeeze the Potatoes Thoroughly
This is the number-one rule.
If the grated potatoes contain too much water, the pancakes will steam rather than fry properly.
Use your hands and really squeeze the towel firmly.
Don’t Overcrowd the Pan
Adding too many pancakes at once lowers the temperature of the oil.
Cook in batches and give each pancake enough room to fry properly.
Keep an Eye on the Oil
If the oil becomes too hot, the outside can brown before the center is cooked.
If it’s too cool, the pancakes can absorb excess oil.
Adjust the heat throughout cooking as needed.
Serve Them Hot
Potato pancakes are at their absolute best immediately after frying. The contrast between crispy edges and a tender center is hard to beat.
Common Mistakes to Avoid
Not removing enough moisture: This is the most common reason for soggy potato pancakes.
Soaking the potatoes: Avoid soaking them because you want to preserve their natural starch.
Making them too thick: Thick pancakes take longer to cook and don’t become as crisp.
Overcrowding the skillet: Too many pancakes at once can cause the oil temperature to drop.
Using cold oil: The pancakes need hot oil to develop a crisp exterior.
Draining directly on paper towels: A wire rack allows air to circulate and helps maintain crispness.
What to Serve With Potato Pancakes
Traditional potato pancakes are delicious with applesauce and sour cream.
The sweet applesauce contrasts beautifully with the salty, crispy potatoes, while sour cream adds a cool and creamy element.
You can also serve them with:
- Greek yogurt
- Chopped fresh herbs
- Green onions
- Smoked salmon
- Poached or fried eggs
- A simple green salad
- Roasted vegetables
They can work as breakfast, brunch, an appetizer, or a side dish for dinner.
Can You Bake Potato Pancakes?
Yes, although frying produces the crispiest traditional result.
For a baked version, arrange the formed pancakes on a lightly oiled baking sheet. Brush the tops with a little additional oil.
Bake at 425°F (220°C) for approximately 15 to 20 minutes per side, flipping halfway through, until golden and cooked through.
The baked version can be convenient when you’re making a large batch, but expect the texture to be slightly different from traditionally fried latkes.
How to Store Leftovers
Potato pancakes are best served immediately, but leftovers can be refrigerated.
Place cooled pancakes in an airtight container and refrigerate for up to 2 days.
When you’re ready to reheat them, arrange them in a single layer on a baking sheet and warm them in a 375°F (190°C) oven for 10 to 15 minutes.
This helps restore some of their original crispness.
Avoid microwaving them if possible because the microwave tends to make fried potato pancakes soft.
The uncooked potato mixture should be used immediately. If left sitting for too long, the potatoes can discolor and release additional liquid.
Frequently Asked Questions
What type of potatoes are best for potato pancakes?
Russet potatoes are one of the best choices because their high starch content helps bind the mixture and creates a crispier exterior.
Why are my potato pancakes soggy?
The most likely reason is excess moisture in the grated potatoes. Squeeze the potato and onion mixture extremely well before adding the egg and flour.
Can I make potato pancakes ahead of time?
They’re best freshly fried, but you can cook them ahead and reheat them in a hot oven. Avoid microwaving because it softens the crispy exterior.
Can I freeze potato pancakes?
Yes. Allow cooked pancakes to cool completely, then freeze them in a single layer before transferring them to a freezer-safe container. Reheat them in a hot oven until crisp and heated through.
Why do my potato pancakes fall apart?
The mixture may contain too much moisture or may not have enough binding. Make sure the potatoes are thoroughly squeezed and that the egg and flour are mixed evenly throughout.
Final Thoughts
These traditional crispy potato pancakes prove that simple ingredients can create an incredibly satisfying dish. Freshly grated russet potatoes, onion, egg, and flour come together to create golden pancakes with crispy edges and tender centers.
The most important trick is also the simplest: squeeze out as much moisture as possible. Save the natural potato starch that settles at the bottom of the liquid, add it back to the mixture, and you’ll have an excellent natural binder.
Serve your potato pancakes hot with creamy sour cream, sweet applesauce, or both. Whether you’re making them for a holiday gathering, weekend brunch, family dinner, or simply because you’re craving something crispy and comforting, this classic recipe is one you’ll want to make again.