Crispy Potato Pancakes

I fell in love with potato pancakes during a trip to Germany years ago. They were served at a small local restaurant in Bavaria, crispy and golden, with the most amazing texture - crunchy on the outside but tender inside. When I returned home, I was determined to recreate that experience. After many attempts and tweaks, I finally perfected this recipe. The key, I discovered, is removing as much moisture as possible from the potatoes before mixing with the other ingredients. I also found that a cast-iron pan gives them that perfect golden-brown color. Now they're a regular in my kitchen, especially during colder months when that crispy comfort food is exactly what we crave.

Why I love this recipe

I love this recipe because it transforms humble potatoes into something truly spectacular. There's something almost magical about the way these simple ingredients come together to create such a satisfying texture and flavor. The sound of the pancakes sizzling in the pan always makes my mouth water, and that first bite - with the contrast between the crispy exterior and the soft interior - is pure bliss. They're incredibly versatile too; I can serve them as a side dish, a main course, or even as a base for creative toppings. Plus, they remind me of my grandmother's kitchen, filled with warmth and delicious aromas. What I appreciate most is how approachable this recipe is - even novice cooks can achieve impressive results, which makes it perfect for sharing with friends and family who want to learn to cook.

What You Need From Your Kitchen

• Russet potatoes: Peeled and grated, then squeezed to remove excess moisture
• Onion: Finely grated and mixed with the potato for flavor
• Eggs: Beaten and used as a binding agent
• All-purpose flour: Used to help bind the mixture together
• Oil: For frying until golden brown and crispy
• Fresh parsley: Chopped and used as garnish

Let's Make These Together

Prep the potatoes

Start by thoroughly washing your russet potatoes. Peel them and grate using the large holes of a box grater or food processor. This is where the magic begins – place the grated potatoes in a clean kitchen towel and squeeze out every bit of moisture you can. The drier the potatoes, the crispier your pancakes will be!

Create the mixture

In a large bowl, combine your squeezed potatoes with grated onion, beaten eggs, flour, salt, and pepper. Mix everything until well combined but don't overmix or the potatoes will release more liquid.

Form and fry

Heat oil in a heavy skillet over medium-high heat. For each pancake, drop about 1/4 cup of potato mixture into the hot oil and flatten with a spatula to about 1/4 inch thickness. Don't overcrowd the pan – give each pancake room to get crispy!

Cook to perfection

Cook each pancake for 3-4 minutes per side, until they reach that beautiful golden-brown color you see in the photo. You'll know they're ready to flip when the edges start to look crispy and golden.

Garnish and serve

Transfer cooked pancakes to paper towels to drain excess oil, then arrange on a serving plate. Sprinkle with fresh parsley right before serving for that perfect pop of color and freshness. Serve hot with traditional accompaniments like applesauce and sour cream.

pin it

Switch Things Up

The first time I made these potato pancakes, I was determined to recreate my grandmother's recipe from memory. I remember watching her squeeze every last drop of moisture from the grated potatoes using a clean kitchen towel - a step I almost skipped but thankfully didn't! That extra five minutes of effort made all the difference in achieving that perfect crispy exterior. I've experimented with adding grated carrots or zucchini for color and nutrition, but there's something about the classic version that keeps me coming back.

Perfect Pairings

These golden potato pancakes pair beautifully with so many accompaniments. For a traditional approach, serve them with applesauce and sour cream on the side. If you're serving them as part of a heartier meal, they make an excellent side to roasted pork or chicken. For breakfast, top them with a perfectly poached egg and some fresh herbs. I also love them alongside a crisp green salad dressed with a tangy vinaigrette for a light lunch option.

pin it

Frequently Asked Questions

→ Can I make these potato pancakes ahead of time?

Yes! You can make them ahead and reheat in a 375°F oven for 10-15 minutes to restore crispiness. They also freeze well for up to 3 months.

→ What's the best potato to use for this recipe?

Russet potatoes work best because of their high starch content, which helps achieve that crispy exterior. Yukon Gold potatoes can also work but may result in a slightly less crispy texture.

→ My potato pancakes aren't getting crispy. What am I doing wrong?

The most common issue is not removing enough moisture from the potatoes. Make sure to squeeze them thoroughly. Also, ensure your oil is hot enough before adding the potato mixture.

→ Can I make these gluten-free?

Absolutely! Simply substitute the all-purpose flour with rice flour, cornstarch, or a gluten-free flour blend. The texture may vary slightly but they'll still be delicious.

→ What can I serve with potato pancakes?

Traditional accompaniments include applesauce and sour cream. They also pair wonderfully with smoked salmon, grilled meats, or a simple green salad for a complete meal.

→ How can I keep the first batch warm while cooking the rest?

Place cooked pancakes on a wire rack set over a baking sheet in a 200°F oven. This keeps them warm while maintaining their crispness as you finish cooking the remaining batches.

Conclusion

These crispy potato pancakes are a versatile dish that can be enjoyed any time of day. Their golden exterior gives way to a tender, flavorful interior that pairs wonderfully with both savory and sweet toppings. Whether served as a side dish or main course, they're sure to become a family favorite that you'll make again and again.