Print the recipe for Potato Pancakes

If the print dialogue doesn't open automatically, click the button below or click 'File > Print...'

Simple Recipes for Every Day

Potato Pancakes

homemade potato pancakes on a plate topped with a dollop of sour cream
  • Serves:  5
  • Prep Time:  20 min
  • Cook Time:  20 min

Ingredients

  • 4 cups peeled and grated russet potatoes, (about 4 potatoes)
  • 1 cup grated onion, (from 1 large onion)
  • 2 large eggs, beaten
  • 4 to 5 tablespoons all-purpose flour
  • 2 teaspoons kosher salt
  • ½ teaspoon freshly cracked black pepper
  • Vegetable oil, for frying

For serving (optional)

  • Cottage cheese
  • Sour cream
  • Applesauce

Method

  1. Place the grated potatoes and onions in a clean kitchen towel or nut bag. Hold over the sink and wring out as much liquid as possible. Open the towel to loosen, then wring out once more. 
  2. In a large bowl, combine the eggs, 4 tablespoons of flour, salt, and pepper. Add the potato and onion mixture and mix with a wooden spoon until well combined and thick. If the mixture is too runny, add the remaining flour 1 teaspoon at a time until the mixture thickens.
  3. Set a cooling rack inside a rimmed sheet pan. 
  4. Pour ¼ inch vegetable oil into a large skillet and heat over medium heat. Once the oil is glistening, working in batches, carefully add ¼-cup scoops of the potato mixture to the pan, gently pressing each one down to flatten slightly. Cook until golden brown, about 3 minutes per side. Transfer the latkes to the cooling rack. You may need to stir the mixture between batches. 
  5. Serve immediately with cottage cheese, sour cream, and/or applesauce alongside, if desired.