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
- Peel potatoes. Shred using a box grater or food processor.
- Grate onion as well.
Step 2: Remove Excess Moisture (Crucial!)
- Place shredded potatoes and onion in a clean kitchen towel.
- Squeeze firmly to remove as much liquid as possible.
Step 3: Make the Batter
- In a bowl, combine shredded potatoes and onion, egg, flour, salt, and pepper. Mix well.
Step 4: Pan-Fry
- Heat 2 tbsp oil in a large skillet over medium-high heat.
- Scoop ¼ cup of batter into the skillet. Flatten into a thin pancake with a spatula.
- Cook 2-3 minutes until bottom is golden brown and crispy.
- Flip. Cook 2-3 minutes on other side.
- Transfer to paper towel to drain. Repeat with remaining batter, adding oil as needed.
Step 5: Serve
- 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.
