Potato Pancakes (Crispy, Golden & 20 Minutes)

Potato pancakes are crispy, golden, and endlessly satisfying. Shredded potatoes and onion, bound with egg, pan-fried until crunchy. Serve with sour cream or applesauce. Breakfast, lunch, or dinner.

Twenty minutes. German comfort food at home.

Ingredients

Makes 8-10 pancakes (serves 4).

• 2 large russet potatoes (about 1.5 lbs)
• ½ small onion
• 1 large egg, lightly beaten
• 2 tbsp all-purpose flour (or matzo meal)
• ½ tsp salt
• ¼ tsp black pepper
• Oil or butter for frying (about ¼ cup)
• Topping: sour cream or applesauce

Step-by-Step Instructions

Step 1: Shred the Potatoes & Onion

1. Peel potatoes. Shred using a box grater or food processor.
2. Grate onion as well.

Step 2: Remove Excess Moisture (Crucial!)

1. Place shredded potatoes and onion in a clean kitchen towel.
2. Squeeze firmly to remove as much liquid as possible.

Step 3: Make the Batter

1. In a bowl, combine shredded potatoes and onion, egg, flour, salt, and pepper. Mix well.

Step 4: Pan-Fry

1. Heat 2 tbsp oil in a large skillet over medium-high heat.
2. Scoop ¼ cup of batter into the skillet. Flatten into a thin pancake with a spatula.
3. Cook 2-3 minutes until bottom is golden brown and crispy.
4. Flip. Cook 2-3 minutes on other side.
5. Transfer to paper towel to drain. Repeat with remaining batter, adding oil as needed.

Step 5: Serve

1. Serve hot with sour cream or applesauce.

Summary

Prep Time: 10 minutes | Cook Time: 10-15 minutes | Total Time: 20-25 minutes

Yield: 8-10 pancakes (4 servings)

Difficulty: Easy

Storage Notes

Best fresh and crispy. Keeps in fridge for 3 days. Reheat in oven or air fryer at 375°F for 5-7 minutes (microwave makes them soggy). Freeze for 2 months. Reheat frozen in oven or toaster.