Crispy Potato Pancakes are a classic, with shredded potatoes, golden brown edges, and a tender center. They come together quickly with a few pantry staples, including a little bit of sugar to get them even crispier!
A reader named Lorraine sent me this recipe for Crispy Potato Pancakes, and with her permission I shared it on Facebook. Many readers chimed in to say they make her recipe or one very similar.
I took a few notes from the comments, and added a bit of grated onion and some black pepper. As usual, the cooks who have been cooking the longest know best. They were very wise additions.
These potato pancakes are crisp on the outside, tender on the inside, perfectly seasoned, and just plain satisfying. I tried both sour cream + chives for the top, and others with applesauce, and I couldn’t decide which I liked better. They’re pretty darn good on their own, too.
Tips for Making the Crispiest Potato Pancakes
- Once the potatoes and onion are shredded, wring them out in a clean kitchen towel over the sink. We don’t want any excess moisture making the pancakes soggy.
- A teaspoon of sugar in the batter helps the pancakes get crispy and caramelized as they cook. The sugar does not make them sweet at all.
- Spread the batter as thinly as you can when you drop it in. The back of a spoon is great for this.
Here’s What You’ll Need
Just some simple pantry ingredients, plus eggs!
- Russet potatoes work great for potato pancakes. You’ll need to peel them before shredding.
- Don’t skip the sugar. You only need a teaspoon.
- I used just over a cup of vegetable oil to get ¼ inch of oil in my 10-inch cast iron skillet.
How to Make Crispy Shredded Potato Pancakes
- Heat ¼ inch of oil in a skillet over medium heat. Whisk together the eggs, flour, salt, sugar, and black pepper. Then, shred the potatoes and onion on the medium holes of a box grater.
- Transfer the shredded potatoes and shredded onion to a clean kitchen towel. Wring it out over the kitchen sink until no more water comes out (it doesn’t have to be perfect).
- Add the potatoes and onion to the egg mixture and stir to combine.
- Take ¼ cup of the mixture and gently place it in the hot oil. Flatten it out with the back of a spoon into a thin pancake shape. Add a few more to the pan (however many fit without it getting crowded). Cook until golden brown on the bottom.
- Carefully flip the pancakes, and fry until golden brown on the other side.
- Remove from the hot oil and place on a paper towel lined plate to drain. Serve right away, or keep warm in a 200°F oven.
An Important Tip for Shredding the Potatoes
The potatoes will start to turn brown/red quickly once shredded. Mix the batter first, THEN shred the potatoes right before you’re ready to fry the pancakes. That way, the potatoes won’t start changing color on you.
Frequently Asked Questions
The oil isn’t hot enough. It should be at 350–375°F for frying. Test the oil by dipping the end of a wooden spoon in the oil. If the oil sizzles around the end of the spoon, the oil is ready.
Overcrowding the pan can also make for soggy pancakes, because the temperature of the oil goes down too much. Leave an inch or so between each pancake as you drop in the batter.
They either cooked for too long or the oil is too hot. Check the pancakes 2 minutes after adding the batter to the pan. If the underside is golden brown, it’s time to flip. Keep checking every minute or so.
Reheat any leftovers in the oven (5 minutes at 350°F) or in the air fryer (3–4 minutes at 400°F).
Keeping the Pancakes Warm + Topping Suggestions
The potato pancakes taste best when served promptly after frying. Place any pancakes that you’ve fried already on a sheet pan in a 200°F oven to keep them warm before serving.
I’ve heard from readers that they serve these for breakfast, and from others that they enjoy them alongside dinner. They really are versatile. Try one of these topping suggestions:
- Applesauce
- Sour cream
- Sour cream + chopped chives
- Cottage cheese
- Smoked salmon and crème fraîche
- A fried egg or two
- Vinegar + white sugar (from a reader named Tami, who grew up eating them this way)
📖 Recipe
Crispy Potato Pancakes Recipe
Ingredients
- Vegetable oil for frying
- 2 eggs
- 2 tablespoons flour
- 1 teaspoon sugar
- 1 teaspoon salt
- ⅛ teaspoon black pepper
- 2 –3 medium russet potatoes (to make 2 cups grated)
- ½ small yellow onion
Instructions
- Pour vegetable oil into a heavy-bottomed skillet or cast iron pan to ¼ inch deep. I used a little over 1 cup for a 10-inch skillet. Heat over medium heat.
- Whisk 2 eggs in a large bowl, then add 2 tablespoons flour, 1 teaspoon sugar, 1 teaspoon salt, and ⅛ teaspoon black pepper.
- Grate 2 –3 medium russet potatoes and ½ small yellow onion on the medium holes of a box grater. You want 2 cups of grated potatoes and 2–3 tablespoons grated onion.
- Place the grated potatoes and grated onion in a clean kitchen towel. Gather the ends and wring any excess liquid from the potatoes and onion out over the sink.
- Add the potatoes and onion to the egg mixture, and mix to combine.
- Test the oil to see if it’s hot enough: stick the end of a wooden spoon into the oil. If the oil bubbles around the edges of the spoon handle, it’s ready.
- Drop ¼ cup spoonfuls of the potato mixture into the oil, spreading it out thinly after you drop it in. Let cook for 2–3 minutes, or until golden brown on one side. Flip and continue cooking until golden brown on the other side.
- Place on a paper towel lined plate to drain as you cook the remaining potato pancakes. You can keep the potato pancakes warm in a 200°F oven while you cook the others.
- Serve on their own, or with sour cream, cottage cheese, chives, or applesauce.
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