Crispy Potato Pancakes Recipe

Extra crispy potato pancake made easy with commom pantry ingredients. Serve traditionally with sour cream and chives or applesauce.

Course Breakfast, Side Dish

Cuisine American, Southern American

Keyword how do you make potato pancakes, how to make potato pancakes, potato pancake recipe, potato pancakes recipe

Prep Time 15

Cook Time 15

Servings

Calories 234kcal

Author Beth Pierce

Grate the potatoes and onion in a food processor using the large grating blade or with a box grater using the large grate side.
Using a tea towel, add about 1 cup of shredded potato mixture to the center and squeeze out as much water as possible. Repeat until all the potato mixture has been thoroughly squeezed to remove moisture.
In a large bowl, combine the grated potatoes and onions with the egg, flour, cornstarch, black pepper, garlic, and baking powder.
Heat 1 tablespoon of vegetable oil in a cast iron skillet over medium heat. Once piping hot, use a spoon to scoop about 1/3 cup of the potato mixture into the hot oil. Use the back of the spoon to level the pancake.
Cook until golden brown. Sprinkle the uncooked side with salt, and then flip and cook until golden brown and crispy on the other side. Remove the potatoes to a warm baking sheet in the oven.
Repeat until all the potatoes are fried, adding more oil to the skillet when needed. Serve with sour cream and chives or fresh applesauce.

Russet potatoes are my go-to potato for this recipe. The starch in Russets makes the potato pancakes crispy.
Use the large grating blade of a food processor or the large end of a box grater.
Hold the salt until frying. Salt draws more moisture out of vegetables and fruit, so it is best to wait and sprinkle it on while frying for crispy potatoes.