Crispy Potato Pancakes

Golden, crispy on the outside and soft on the inside — these classic potato pancakes are simple comfort food at its best.

If you’re craving something crispy, savory, and comforting, these Crispy Potato Pancakes are exactly what you need. Grated potatoes and onion are mixed together, pan-fried until golden and crunchy on the outside, while staying soft and tender inside.

Perfect as a side dish, a hearty breakfast, or topped with sour cream and applesauce for a classic, comforting treat.

Why You’ll Love This Recipe

• Perfectly crispy edges — a simple technique guarantees the crunch
• Simple ingredients — just potatoes, onion, egg, and a few pantry staples
• Versatile — great for breakfast, dinner, or as a side dish
• Classic comfort food — a recipe passed down through generations

Ingredients

• 4 large russet potatoes, peeled
• 1 small onion
• 2 large eggs
• 1/4 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Vegetable oil, for frying
• Sour cream and applesauce, for serving (optional)

Instructions

1. Grate the potatoes and onion. Using a box grater or food processor, grate the potatoes and onion together into a large bowl.
2. Remove excess moisture. Transfer the grated mixture to a clean kitchen towel or cheesecloth and squeeze firmly to remove as much liquid as possible — this step is key for crispy pancakes.
3. Mix the batter. In a large bowl, combine the drained potato-onion mixture with the eggs, flour, salt, and pepper, mixing until well combined.
4. Heat the oil. Heat about 1/4 inch of vegetable oil in a large skillet over medium-high heat until shimmering.
5. Fry the pancakes. Scoop about 1/4 cup of the potato mixture per pancake into the hot oil, flattening slightly with the back of a spatula. Fry for 3-4 minutes per side, until deeply golden and crispy.
6. Drain and serve. Transfer the cooked pancakes to a paper towel-lined plate to drain excess oil. Serve warm, topped with sour cream and applesauce if desired.

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