These golden, crispy Potato Pancakes are a comforting homemade favorite with a beautifully browned exterior and a soft, savory center. They’re simple enough for a weekend breakfast and delicious enough to serve as a side dish for lunch or dinner.
Ingredients
4 medium potatoes, peeled
1 small onion, finely grated
2 large eggs
3 tablespoons all-purpose flour
1 teaspoon salt
½ teaspoon black pepper
2 tablespoons chopped fresh parsley
2 tablespoons vegetable oil, plus more for frying
Butter, for serving
Instructions
Peel and finely grate the potatoes.
Place the grated potatoes in a clean kitchen towel and squeeze out as much excess moisture as possible.
Add the grated onion, eggs, flour, salt, pepper, and parsley to a large bowl.
Mix everything until evenly combined.
Heat the oil in a large skillet over medium heat.
Spoon portions of the potato mixture into the hot skillet and flatten them gently with the back of a spoon.
Cook for 3–4 minutes per side, until deeply golden brown and crispy.
Transfer the pancakes to a plate lined with paper towels to remove excess oil.
Repeat with the remaining mixture.
Serve warm with a small pat of butter or your favorite topping.
Tips
The key to crispy potato pancakes is removing as much moisture as possible from the grated potatoes.
Avoid making the pancakes too thick, as thinner pancakes cook more evenly and develop a crispier crust.
For extra flavor, add a little garlic powder, paprika, or chopped green onion to the mixture.
Serving Suggestions
Serve these potato pancakes with sour cream, Greek yogurt, applesauce, fried eggs, or a fresh green salad. They also make a wonderful side dish alongside roasted meats.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat them in a skillet or air fryer to bring back their crisp texture.
Conclusion
These Crispy Potato Pancakes are golden, savory, and wonderfully satisfying. With simple ingredients and a quick skillet method, they’re a recipe worth making again and again.
