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These Potato Pancakes are deliciously crispy on the outside and fluffy on the inside. They are easy to make with russet potatoes combined with onion, garlic, and seasoning, then pan-fried until golden brown. Enjoy them for breakfast instead of hash browns or serve them as a side dish paired with chicken, or steak.
We can’t get enough of these potato pancakes! They’re a classic side that almost everyone loves. From mashed potatoes to crispy potato wedges, they’re always a hit. This classic potato pancake recipe is fairly simple to put together, but the end result is absolutely incredible. They are tender on the inside and extra crispy on the outside with the most delicious flavor. A perfect side dish to add to your breakfast or dinner table all year round, and also great for those who meal prep.
Why you should make this recipe
- Extra crispy: Fried on the stovetop to ultimate crispy perfection, these potato pancakes have the best texture!
- Easy and healthy: With just a few short steps, you will have a delicious breakfast or dinner side ready in no time! Simply mince and strain the veggies, mix with the other ingredients, fry in a skillet, and serve with yogurt, red chili flakes, and fresh parsley! Yum. These are gluten-free and made from potatoes which are considered whole foods with natural minerals and vitamins.
- Tasty and family-friendly: Potatoes are perfect for all ages and almost everyone loves them! They are flavorful, and comforting and will satisfy anyone, even the kids.
Ingredients needed
Aside from being super tasty and a guaranteed crowd-pleaser, you’ll love that this potato pancake recipe requires very minimal ingredients. Here’s what you’ll need:
- Russet potatoes: The star of this recipe! We’re mincing 4 potatoes in a food processor with an onion.
- Onion + garlic: For delicious savory flavor.
- Eggs: Two eggs are needed to bind all of the ingredients together.
- Flour: This recipe calls for gluten-free flour to keep the potato pancakes gluten-free, however, any flour may be used.
- Seasoning: A simple blend of dried oregano, salt, and pepper is mixed in to perfectly season these potato pancakes.
- Olive oil: For frying the cakes.
- Topping: We love topping our potato pancakes with a dollop of yogurt (or sour cream) and a sprinkle of chili flakes.
How to make this recipe
Once you’ve prepped the veggies, and stirred together the ingredients, this recipe is pretty much hands-off. Here’s the simple method:
Printable recipe at the bottom of the page.
- First, mince potatoes + onions: Place the cubed potatoes and onion in a food processor. Process for a bit, until the potatoes are minced, with no large lumps.
- Next, drain the liquid: Place a fine strainer over a mixing bowl and transfer the minced vegetables to the strainer. Also, try to squeeze as much liquid as possible. Discard the water from the bowl underneath, keeping the white powder from the bottom.
- Then, combine all ingredients: Place the minced vegetables into the bowl and add the garlic, eggs, flour, oregano, salt, and pepper. Mix well to combine.
- Next, fry: Heat 1 tablespoon of oil in a large frying pan. Add spoonfuls of potato-pancake batter, spreading them slightly into a round shape. Cook in 3 batches, frying the potato pancakes for 2-3 minutes per side, or until golden and crispy.
- Enjoy: Finally, serve with a dollop of yogurt and chili flakes if desired.
Expert Tips
- If you don’t have a food processor, you can grate the potatoes and onion by using a standard box grater.
- For the best potato fritters, it’s important to make sure you’ve removed all the excess water from the potatoes and onion. Do this by placing the veggies in a clean dish towel and wringing out all the excess liquid. See the image above.
- We recommend using a measuring cup to portion out the batter so that these pancakes are all similar in size and shape. This will help with even cooking.
Frequently asked questions
Latkes are similar to potato pancakes and use potatoes and eggs, but also contain a matzo meal. They are a Jewish recipe that is often served around the holidays such as Hanukkah and Passover.
Russets are the most common potato and best for making latkes and/or potato pancakes. Also, they contain a high starch content, which helps the pancakes from falling apart.
Potato pancakes are typically served as either a side dish or an appetizer. They are delicious paired with roasted chicken, grilled steak, or with pork chops. They are commonly served with a dollop of sour cream, yogurt, or applesauce.
Flavor variations
This potato pancake recipe is super tasty as written, but you can add other ingredients to customize the flavors to your tastes. Here are some options:
- Spices: Change up the flavor by stirring in different spices and/or seasonings. Smoked paprika, rosemary, or even Cajun seasoning would all be delicious.
- Veggies: Add color and nutrition by mixing your potatoes with other minced vegetables like red bell pepper, carrots, or sweet potatoes.
- Toppings: Try adding different toppings like cooked crumbled bacon, parmesan cheese, and/or fresh herbs.
Storage recommendations
These pancakes are best served immediately, as they will soften as they cool. Leftovers will stay fresh in the refrigerator for up to 3 days. Also, for best results, reheat in a little oil in a hot skillet, or bake in the oven until crispy.
More delicious sides
- Maple Pecan Roasted Sweet Potatoes
- Roasted Smoked Sweet Potatoes
- Baked Candied Sweet Potatoes
- Easy Marinated Tomatoes
- Oven Roasted Veggies
- Oven Roasted Garlic Green Beans
- Parmesan Roasted Broccoli and Cauliflower
- Easy Potatoes Au Gratin
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Classic Potato Pancake Recipe
Ingredients
- 4 large russet potatoes, peeled and cubed
- 1 medium onion, peeled and chopped
- 1 garlic clove, minced
- 2 large eggs
- 1/3 cup gluten-free flour
- 2 tsp dried oregano
- Kosher salt and pepper, to taste
- 3 tbsp olive oil, divided
- OPTIONAL: full-fat plain yogurt, ground chili flakes
Instructions
- First, place the cubed potatoes and onion in a food processor. Process for a bit, until the potatoes are minced, with no large lumps.
- Next, place a fine strainer over a mixing bowl and transfer the minced vegetables to the strainer. Try to squeeze as much liquid as possible. Discard the water from the bowl underneath, keeping the white powder from the bottom.
- Place the minced vegetables into the bowl and add the garlic, eggs, flour, oregano, salt, and pepper. Mix well to combine.
- Heat 1 tablespoon of oil in a large frying pan. Add spoonfuls of potato-pancake batter, spreading them slightly into a round shape. Cook in 3 batches, frying the potato pancakes for 2-3 minutes per side, or until golden and crispy.
- Serve with a dollop of yogurt and chili flakes if desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
