I absolutely love this recipe because it brings back the cozy comfort of my childhood, with those crispy golden edges and tender centers that are just irresistible. Plus, the combination of potatoes and onions gives it that perfect balance of flavor, and whether I’m dipping them in applesauce or topping with sour cream, it’s always a crowd-pleaser at brunch with friends!
The Golden Potato Pancakes I make are an absolute delight. I start with russet potatoes and grate them along with many an onion for concentration of flavor.
For binding, I use eggs and a good deal of flour; for taste and texture, salt, pepper, and baking powder are my go-to seasonings. When fried in a good amount of vegetable oil, these pancakes are crispy, though not as crispy as they would be with a good amount of applesauce or sour cream on the side to dip them in.
Ingredients
Russet Potatoes:
Abundant in carbohydrates, providing energy and a crackling texture.
Onion:
Adds a sweet-savory flavor, one abundant in antioxidants and vitamin C.
Eggs:
Rich in protein, binding the mixture together to give it structure.
All-purpose Flour:
Delivers structure, aiding in holding pancakes together.
Salt:
Improves flavor, highlighting the tastes of the other components.
Black Pepper:
Imparts gentle warmth and provides antioxidants.
Baking Powder:
The addition of lightness ensures that pancakes rise and maintain their fluffy nature.
Ingredient Quantities
- 4 medium-sized russet potatoes, peeled and grated
- 1 small onion, grated
- 2 large eggs
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon baking powder
- Vegetable oil for frying
- Applesauce or sour cream, for serving (optional)
Instructions
1. In a big bowl, combine the potatoes that you have grated and the onion that you have grated. Take a clean kitchen towel or some cheesecloth and use it to wring as much excess liquid from the mixture as you can.
2. In another bowl, beat the eggs and add to the potato and onion mixture. Stir to combine.
3. Add the following to the potato mixture: flour, salt, black pepper, and baking powder. Stir until all ingredients are combined nicely and form a batter.
4. In a large frying pan, pour in oil to a depth of about 1/4 inch. Heat the oil over medium-high heat until shimmering.
5. Heaping tablespoons of batter should be carefully dropped into the hot oil, and the batter should be flattened slightly with the back of the spoon to form pancakes.
6. Cook the pancakes for 3 to 4 minutes on each side, or until they are golden brown and crispy. Necessary adjustments to the heat should be made to prevent burning.
7. After cooking, move the potato pancakes to a plate that has been lined with paper towels to soak up any leftover oil.
8. With the remaining batter, repeat the frying process, adding more oil to the skillet as necessary.
9. The potato pancakes should be served hot. Accompanying side dishes can include applesauce and sour cream.
10. Savor your golden potato pancakes as an exquisitely delightful side or starter!
Equipment Needed
1. Grater
2. Large bowl
3. Clean kitchen towel or cheesecloth
4. Small bowl
5. Whisk or fork
6. Measuring cups and spoons
7. Wooden spoon or spatula
8. Large frying pan or skillet
9. Cooking thermometer (optional, for oil temperature)
10. Slotted spoon or spatula
11. Plate lined with paper towels
12. Serving plate
FAQ
- Q: Can I use sweet potatoes instead of russet potatoes?Yes, you can use sweet potatoes instead, but they will yield a slightly different texture and flavor.
- Q: Is there a gluten-free option for this recipe?You can substitute the all-purpose flour for a gluten-free flour blend suitable for baking.
- Q: How do I prevent the pancakes from getting soggy?A: Guarantee that you extract as much moisture as possible from the shredded potatoes before combining them with the remaining components.
- Q: Can I prepare the batter in advance?A: To get the best results, make the batter immediately before frying to stop it from changing color. But you can also stay ahead of the game by grating the potatoes a little before you need them, as long as you keep them in water that’s as cold as the water can get.
- Q: What is the best oil for frying these pancakes?A: We recommend using vegetable oil, due to its very high smoke point and neutral flavor, making it the ideal choice for frying.
- Q: How can I make these pancakes crisper?Do not overcrowd the pan; otherwise, you will not achieve even crispiness. You want to fry them on medium-high heat, and your only concern should be achieving perfect crispiness.
- Q: Can these pancakes be reheated?Q: Can you reheat pizza in an air fryer?
Substitutions and Variations
Sweet potatoes and Yukon Gold potatoes can be used instead of common potatoes for a completely different flavor profile.
Onion: If you desire a more subdued flavor, try shallots or green onions.
Use a gluten-free flour blend or almond flour to make the recipe gluten-free.
Eggs: For a vegan option, substitute flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, per egg).
Canola oil or olive oil make healthier alternatives and bring a different flavor to your food.
Pro Tips
1. Avoid Soggy Pancakes: Drain Thoroughly – Ensure that you wring out as much liquid as possible from the grated potatoes and onions. Excess moisture can make the pancakes soggy instead of crispy.
2. Oil Temperature Matters – Test the oil with a small drop of batter before frying the pancakes. If it sizzles immediately but doesn’t smoke, the oil is ready. Maintaining a consistent medium-high heat is key to achieving the perfect golden crust without undercooking the inside.
3. Uniformity for Even Cooking – Use a heaping tablespoon measurement for dropping the batter into the pan and flatten it to ensure even thickness. This helps the pancakes cook uniformly and ensures that each one is crispy.
4. Keep Them Crisp – If you’re making a large batch, keep the cooked pancakes warm and crispy by placing them on a wire rack in a 200°F (93°C) oven while you finish frying the rest. This prevents them from getting soggy on paper towels.
5. Flavor Enhancement – Consider adding finely chopped herbs like chives or parsley into the batter for extra flavor. Alternatively, a pinch of garlic powder or paprika can add depth to the taste.
Golden Potato Pancakes Recipe
My favorite Golden Potato Pancakes Recipe
Equipment Needed:
1. Grater
2. Large bowl
3. Clean kitchen towel or cheesecloth
4. Small bowl
5. Whisk or fork
6. Measuring cups and spoons
7. Wooden spoon or spatula
8. Large frying pan or skillet
9. Cooking thermometer (optional, for oil temperature)
10. Slotted spoon or spatula
11. Plate lined with paper towels
12. Serving plate
Ingredients:
- 4 medium-sized russet potatoes, peeled and grated
- 1 small onion, grated
- 2 large eggs
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon baking powder
- Vegetable oil for frying
- Applesauce or sour cream, for serving (optional)
Instructions:
1. In a big bowl, combine the potatoes that you have grated and the onion that you have grated. Take a clean kitchen towel or some cheesecloth and use it to wring as much excess liquid from the mixture as you can.
2. In another bowl, beat the eggs and add to the potato and onion mixture. Stir to combine.
3. Add the following to the potato mixture: flour, salt, black pepper, and baking powder. Stir until all ingredients are combined nicely and form a batter.
4. In a large frying pan, pour in oil to a depth of about 1/4 inch. Heat the oil over medium-high heat until shimmering.
5. Heaping tablespoons of batter should be carefully dropped into the hot oil, and the batter should be flattened slightly with the back of the spoon to form pancakes.
6. Cook the pancakes for 3 to 4 minutes on each side, or until they are golden brown and crispy. Necessary adjustments to the heat should be made to prevent burning.
7. After cooking, move the potato pancakes to a plate that has been lined with paper towels to soak up any leftover oil.
8. With the remaining batter, repeat the frying process, adding more oil to the skillet as necessary.
9. The potato pancakes should be served hot. Accompanying side dishes can include applesauce and sour cream.
10. Savor your golden potato pancakes as an exquisitely delightful side or starter!
