Golden, crispy-edged, and tender in the center — classic potato pancakes made with freshly grated potatoes, onion, and a simple binding that fries up into the most satisfying, savory patties imaginable. Perfect as a side dish, topped with sour cream and applesauce, or eaten straight from the pan.
INGREDIENTS • 2 pounds russet potatoes, peeled • 1 medium yellow onion • 2 large eggs, beaten • 3 tablespoons all-purpose flour • 1 teaspoon salt • 0.5 teaspoons black pepper • 0.5 teaspoons garlic powder • 0.25 teaspoons baking powder • 2 tablespoons fresh chives or parsley, finely chopped • vegetable oil or clarified butter, for frying • sour cream, for serving • applesauce, for serving
STEPS
- Grate the potatoes and onion: Using the large holes of a box grater or a food processor fitted with a grating attachment, grate the peeled potatoes and onion together into a large bowl. Work quickly — grated potatoes begin to oxidize and turn pink almost immediately. The onion grated alongside the potato not only adds flavor but its acidity helps slow the oxidation slightly.
- Squeeze out the moisture: This is the single most critical step for crispy potato pancakes. Transfer the grated potato and onion mixture to a clean kitchen towel or several layers of cheesecloth. Gather the edges and squeeze as firmly and thoroughly as possible, wringing out every last drop of liquid into the bowl. Discard the liquid. Repeat the squeezing two or three times — the more moisture removed, the crispier the pancakes. The mixture should feel almost dry when pressed.
- Make the batter: In a large bowl, combine the squeezed potato and onion mixture with the beaten eggs, flour, salt, black pepper, garlic powder, baking powder, and fresh chives or parsley. Mix well until everything is evenly combined and the flour and egg are fully incorporated throughout.
- Heat the oil: Pour enough vegetable oil or clarified butter into a large cast iron skillet or heavy-bottomed pan to reach a depth of about 1/4 inch. Heat over medium-high until shimmering and hot — a small piece of potato dropped in should sizzle vigorously immediately. Proper oil temperature is what creates the crispy, golden exterior without the pancakes absorbing excess grease.
- Fry the pancakes: Working in batches of 3–4, drop heaping tablespoons of the potato mixture into the hot oil and press each one gently into a flat, even round about 3–4 inches in diameter. Do not crowd the pan — overcrowding drops the oil temperature and leads to pale, greasy pancakes instead of golden, crispy ones. Fry for 3–4 minutes per side without moving until deeply golden brown and crispy on both sides. Adjust the heat as needed between batches to maintain a steady sizzle.
- Drain and season: Transfer the finished pancakes to a wire rack set over a baking sheet — never paper towels which trap steam and soften the crust. Season immediately with a pinch of salt while still hot. Keep finished pancakes warm in a 200°F oven on the wire rack while you fry the remaining batches.
- Serve: Serve hot and crispy with a generous dollop of cold sour cream and a spoonful of applesauce alongside.
NOTES Tips: Squeezing out as much moisture as possible from the grated potatoes is the most important step — excess water is the enemy of a crispy pancake and no amount of hot oil will compensate for a wet mixture. Squeeze, then squeeze again. Russet potatoes are the best choice — their high starch content produces a crispier exterior and a fluffier interior than waxy varieties. Frying in batches and maintaining a consistent oil temperature is essential — a crowded pan steams the pancakes rather than frying them. Cast iron is ideal for even heat distribution and a consistently golden crust. These are best eaten immediately and fresh — potato pancakes lose their crispiness quickly but can be revived in a 400°F oven for 5 minutes or in an air fryer at 375°F for 3–4 minutes.
