🥔 Perfect Potato Pancakes Recipe
Ingredients (makes about 12 pancakes)
- 2 pounds (about 900 g) russet or Yukon Gold potatoes, peeled
- 1 medium onion
- 2 large eggs
- ¼ cup (30 g) all-purpose flour (or matzo meal for a traditional version)
- 1 teaspoon salt
- ¼ teaspoon black pepper
- Optional: ½ teaspoon baking powder (for extra fluffiness)
- Oil for frying (vegetable oil, canola, or sunflower oil work best)
Instructions
- Grate the potatoes and onion
- Use a box grater or a food processor with a shredding disc.
- If you prefer smoother pancakes, pulse briefly in the processor after shredding.
- Remove excess moisture
- Place the grated potatoes and onion in a clean kitchen towel or cheesecloth.
- Twist and squeeze firmly to remove as much liquid as possible — this step is crucial for crispiness!
- Mix the batter
- In a large bowl, beat the eggs.
- Add the potatoes, onion, flour, salt, pepper, and (optional) baking powder.
- Stir until well combined. The mixture should hold together but not be watery.
- Heat the oil
- Pour ¼ inch (about ½ cm) of oil into a large skillet.
- Heat over medium-high until shimmering (about 350°F / 175°C).
- Fry the pancakes
- Drop 2 tablespoons of mixture per pancake into the hot oil.
- Flatten slightly with a spatula to form 3-inch (7–8 cm) rounds.
- Fry 3–4 minutes per side, until deep golden brown and crisp.
- Adjust the heat as needed to prevent burning or sogginess.
- Drain and keep warm
- Transfer pancakes to a paper towel–lined plate to drain.
- Keep warm in a 200°F (90°C) oven if making multiple batches.
Serving Suggestions
- Traditional: Serve hot with sour cream or applesauce.
- Savory twist: Top with smoked salmon, chives, or a poached egg.
- Sweet twist: Dust with a bit of sugar or cinnamon and drizzle with honey.
Tips for Success
✅ Squeeze the potatoes very dry — it’s the key to crispiness.
✅ Fry in small batches so the oil temperature stays high.
✅ If the mixture releases liquid as it sits, stir occasionally or add a bit more flour.