If you’ve ever craved a golden, crackly-edged dish that’s pure comfort on a plate, you’re in for a treat with these Crispy Potato Pancakes. This classic recipe packs everything we love about potatoes – simple ingredients, irresistible texture, and an earthy, savory flavor – into perfect little rounds. Whether you know them as latkes or just as your favorite childhood snack, their delightful crunch and soft, pillowy inside will win over any crowd. Let’s dive into how to make Crispy Potato Pancakes the star of your next meal!

Crispy Potato Pancakes Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Crispy Potato Pancakes is how the humblest kitchen staples come together for maximum flavor and the crunchiest bite. Each ingredient brings something unique, ensuring the pancakes are anything but plain.

Russet potatoes (2 lbs, peeled and grated): Their high starch content creates that crispy exterior and fluffy center we all crave.
Small onion (grated): Adds subtle sharpness and keeps the pancakes moist, while blending seamlessly into the texture.
Large eggs (2): Bind everything together, helping the pancakes to hold their shape in the pan.
All-purpose flour (¼ cup): Just enough to give structure without making the pancakes heavy.
Salt (1 tsp): Essential for amping up the potato flavor—don’t skimp!
Black pepper (½ tsp): Lends a gentle heat that balances the earthiness of the potatoes and onion.
Garlic powder (½ tsp): For a subtle, savory depth that rounds out every bite.
Vegetable oil (for frying): The key to achieving that signature, shatteringly crisp crust.

How to Make Crispy Potato Pancakes

Step 1: Drain the Potatoes and Onion

This is absolutely crucial for that signature crunch! Place your grated potatoes and onion into a clean kitchen towel and squeeze out every drop of moisture you can. The drier your mixture, the crispier your pancakes will turn out—think of it as your secret to pancake perfection.

Step 2: Mix the Batter

Transfer your drained potatoes and onion to a large mixing bowl. Add in the eggs, flour, salt, black pepper, and garlic powder. Stir until everything is just combined—don’t overmix. You want every morsel coated so that your pancakes hold together once they hit the hot oil.

Step 3: Heat the Oil

Pour about a quarter inch of vegetable oil into a large skillet (cast-iron if you want extra points for crispiness). Warm it over medium-high heat. You’ll know the oil is ready by dropping in a tiny bit of mixture: if it sizzles instantly, it’s time to get frying.

Step 4: Fry the Pancakes

Using a 1/4 cup measure, drop spoonfuls of mixture into the hot oil and gently flatten them with a spatula. Fry for about 3–4 minutes per side, or until they’re gorgeously golden and crisped up. Don’t overcrowd your pan—or you’ll steam them instead of frying!

Step 5: Drain and Repeat

After each batch finishes frying, transfer the pancakes onto a paper towel-lined plate to drain off excess oil. Repeat with the remaining batter, adding extra oil to the pan if needed and maintaining a hot temperature for continued crispiness. If you want to serve them all at once, keep finished pancakes warm in a 200°F oven.

How to Serve Crispy Potato Pancakes

Garnishes

Nobody can resist Crispy Potato Pancakes with classic toppings—think cool sour cream, punchy applesauce, or even a sprinkle of fresh chives or dill. A dusting of flaky sea salt just as they come out of the pan will make the flavor pop.

Side Dishes

Pair your pancakes with herby scrambled eggs, smoked salmon, or a crisp green salad. If you’re making a brunch spread, serve them alongside roasted vegetables or a hearty soup. Their irresistible crunch complements so many flavors!

Creative Ways to Present

Turn Crispy Potato Pancakes into canapés by making mini versions and topping them with crème fraîche and caviar, or serve them as the base for a breakfast eggs Benedict. Layer with sautéed spinach and poached eggs for a delightful twist, or create a DIY bar of toppings where everyone can choose their own adventure.

Make Ahead and Storage

Storing Leftovers

If you happen to have any leftovers (which is rare!), let your Crispy Potato Pancakes cool completely. Then store them in an airtight container in the fridge. They’ll stay delicious for up to 3 days—just be sure to stack them with parchment or wax paper so they don’t stick together.

Freezing

To freeze, arrange the cooled pancakes in a single layer on a baking sheet and freeze until solid, then transfer to a zip-top freezer bag. This method keeps them from clumping. They’ll keep their magic for about 2 months, ready for last-minute cravings or unexpected company.

Reheating

For best results, reheat your Crispy Potato Pancakes in a 400°F oven on a wire rack for 5–8 minutes, flipping once. Skip the microwave—you’ll lose all that wonderful crispiness. If you’re only doing a few, a quick pass in a hot skillet gets the job done perfectly.

FAQs

Can I use a different type Side Dish

Russet potatoes work best for crispy texture, but you can try Yukon Golds for a creamier interior. Just be sure whatever you use, you squeeze out as much liquid as possible for that trademark crunch.

Do I need to peel the potatoes?

Peeled potatoes give a smoother, more uniform pancake, but if you love a bit of rustic texture, you can leave the skins on—just scrub them very well before grating.

What oil is best for frying?

Vegetable oil is classic for its neutral flavor and high smoke point, but you can use canola or sunflower oil too. Avoid olive oil, as it can burn or overpower the flavor.

Why are my pancakes soggy instead of crispy?

The most common culprit is moisture: not squeezing out enough liquid from the potato mixture can lead to soggy pancakes. Also, be sure your oil is hot enough; underheated oil will absorb into the pancakes instead of crisping them up.

Can I make these gluten-free?

Yes! Substitute the all-purpose flour with a gluten-free flour blend or potato starch. Your Crispy Potato Pancakes will still turn out beautifully crisp and delicious for everyone to enjoy.

Final Thoughts

Diving into a plate of Crispy Potato Pancakes is like a warm hug, no matter the occasion. They’re simple, satisfying, and endlessly customizable—a guaranteed crowd-pleaser whether you’re entertaining or just treating yourself. Get ready for that satisfying crunch in every bite, and don’t be surprised if these become your new favorite comfort food!

Crispy Potato Pancakes Recipe

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4.8 from 6 reviews

Author: admin
Total Time: 40 minutes
Yield: 10–12 pancakes 1x
Diet: Vegetarian

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Description

Learn how to make these delicious Crispy Potato Pancakes that are perfect for breakfast or as a side dish. These savory pancakes are crispy on the outside and tender on the inside, making them a family favorite.

Ingredients

Scale

Main Ingredients:

2 lbs russet potatoes (peeled and grated)
1 small onion (grated)
2 large eggs
¼ cup all-purpose flour
1 tsp salt
½ tsp black pepper
½ tsp garlic powder
vegetable oil for frying

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Instructions

Prepare the Potato Mixture: Place grated potatoes and onion in a clean kitchen towel and squeeze out as much moisture as possible. Transfer to a large mixing bowl.
Mix Ingredients: Stir in the eggs, flour, salt, pepper, and garlic powder until well combined.
Fry the Pancakes: Heat vegetable oil in a skillet, drop ¼ cup of the potato mixture, flatten slightly, and fry for 3–4 minutes on each side until golden brown and crispy.
Drain and Serve: Transfer to a paper towel-lined plate to drain. Repeat with remaining mixture. Serve warm with sour cream or applesauce.