Potato Pancakes

How to Make Potato Pancakes

You’ll find a detailed ingredient list and step-by-step instructions in the recipe below, but let’s go over the basics:

Potato Pancake Ingredients

These are the simple ingredients you’ll need to make this potato pancake recipe: 

• Potatoes and onion: This recipe starts with four large potatoes and one yellow onion, finely grated together. 
• Egg: A beaten egg lends moisture and helps bind the potato cakes together. 
• Seasonings: Simply season the potato cakes with salt and black pepper. 
• Flour: Thicken the mixture with two to four tablespoons of all-purpose flour. 
• Oil: Fry the potato cakes in a cup of vegetable oil. 

How Do You Make Potato Pancakes?

Here’s a brief overview of what you can expect when you make homemade potato pancakes: 

1. Grate the potatoes and onion, then drain the excess liquid. 
2. Add the remaining ingredients. 
3. Drop the mixture by mounds into hot oil, then flatten with the back of a spatula.
4. Fry, turning once, until the potato cakes are golden brown and crispy. 

What Goes With Potato Pancakes? 

Serve the potato cakes as a side dish with a dollop of sour cream. Recipe creator Heather Fantasia recommends pairing them with roasted chicken for a “hearty winter meal.” 

You can also balance the savory recipe with a sweet homemade applesauce. Fresh chives or green onions will add a burst of flavor and color. 

How to Store and Freeze Potato Pancakes

• Fridge: Store your leftover potato pancakes in an airtight container (lined with paper towels to absorb the excess oil) in the refrigerator for up to two days. Reheat in the oven or in the air fryer. 
• Freezer: Flash freeze the patties, then transfer them to a zip-top bag or another freezer-safe container. Freeze for up to three months. Reheat in the oven or in the air fryer. 

Allrecipes Community Tips and Praise

“This was so delicious,” raves one Allrecipes community member. “I followed the recipe but I did add a teaspoon each of garlic powder and Cajun seasoning. They tasted so good with sour cream and hot sauce! Definitely making these again!”

“If I have a zucchini, I spiralize it and add some to the potatoes,” says Sandi Rotaru. “Adding cornstarch dusting before frying makes a crispy coating. Sour cream or applesauce is a good topping.”

“Brought back memories of my childhood, crispy on the outside and savory on the inside,” according to Chris Oberg Martin.

Editorial contributions by Corey Williams

Ingredients

• 4 large potatoes
• 1 yellow onion
• 1 egg, beaten
• 1 teaspoon salt
• ground black pepper to taste
• 2 tablespoons all-purpose flour, or more as needed
• 1 cup vegetable oil for frying, or as needed

Directions

1. Gather all ingredients. Preheat the oven to low, about 200 degrees F (95 degrees C).
   
2. Finely grate potatoes and onion into a large bowl. Drain off any excess liquid.
   
3. Mix in egg, salt, and pepper. Add enough flour to make the mixture thick, about 2 to 4 tablespoons all together.
   
4. Heat 1/4 inch oil in the bottom of a heavy skillet over medium-high heat. Drop two or three 1/4-cup mounds of batter into hot oil, and flatten with back of a spatula to make 1/2-inch-thick pancakes.
   
5. Fry, turning pancakes once, until golden brown. Transfer pancakes to a plate lined with a paper towel to drain. Keep warm in the oven until serving. Repeat until all potato mixture is used.
   
   
6. Serve warm, enjoy!