Potatoes are one of my favorite ingredients to work with because they’re so versatile and satisfying. For these pancakes, I like using a mixture of russet and red potatoes for their starchy and slightly sweet flavor. Grating the potatoes by hand helps to lightly shred them so they hold together nicely once cooked. A few thinly sliced scallions are also added for a subtle onion flavor and a pop of color.The best potato pancakes have a delicate texture that isn’t too dense or heavy. My secret is to squeeze out as much liquid from the grated potatoes as possible before mixing in the other ingredients.
Recipe Ingredients
- 2 medium red potatoes, grated (about 1 1/2 cups grated)
- 2 large russet potatoes, grated (about 2 cups grated)
- 1/2 cup thinly sliced scallions
- 2 eggs, beaten
- 1/4 cup all-purpose flour
- 1/2 teaspoon sea salt, or to taste
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons vegetable oil for frying
How to Make This Classic Potato Pancakes Recipe
Preparing the Ingredients
To start, peel the potatoes and grate them by hand or with a box grater into a large bowl. Be sure to grate the potatoes relatively fine so they hold together well. Add the sliced scallions to the bowl. In a separate small bowl, whisk the eggs until light and foamy.
Squeezing Out Moisture
This step is key for getting crispy pancakes. Take handfuls of the grated potato mixture and squeeze them tightly over the sink or a bowl to release as much liquid as possible. Discard the liquid and return the squeezed potatoes to the large bowl.
Mixing the Batter
To the potato mixture, add the flour, salt and pepper. Stir to evenly distribute. Then gently fold in the beaten eggs until just combined. Be careful not to overmix. The batter should be thick but still moist and slightly lumpy.
Heating the Oil
In a large skillet over medium-high heat, warm the vegetable oil. When the oil is hot and shimmering, it’s ready for cooking. I like to use a 1/4 cup measuring cup to portion the batter onto the skillet.
Frying the Pancakes
Fry the pancakes in batches without crowding the pan, around 2-3 minutes per side until deep golden brown. Adjust the heat as needed to prevent burning. Drain on a paper towel-lined plate. Repeat with the remaining batter, adding more oil to the skillet as needed.
Serving Instructions
These pancakes are best served warm, straight from the skillet. I like to keep them warm in a 200°F oven on a baking sheet while cooking the remaining batches. Be sure to serve them as soon as possible after frying for maximum crispness and flavor. Potato pancakes are delicious on their own but are also wonderful topped with sour cream, applesauce, or my favorite – maple syrup. A simple salad of mixed greens makes a light and refreshing accompaniment.
Storage Instructions
Leftover pancakes can be stored at room temperature in an airtight container for up to 3 days. To maintain crispness, you can also reheat individual pancakes in a dry skillet over medium heat for 1-2 minutes per side. For longer storage of up to 1 week, refrigerate the cooled pancakes in an airtight container.
Freezing Instructions
These pancakes freeze beautifully for up to 3 months. Allow the freshly fried pancakes to cool completely, then transfer to a gallon-sized freezer bag squeezing out excess air. To reheat, microwave individual frozen pancakes in 30 second intervals, flipping halfway, until hot and crispy. You can also bake frozen pancakes on a baking sheet at 400°F for 10-12 minutes. Either method will give you crispy pancakes perfect for enjoying on busy nights.
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FAQs
Yes, you can make the batter up to 8 hours in advance. Cover and refrigerate until ready to fry. Be sure to let it come to room temperature before cooking.
Chives or diced onion make a great substitute if you don’t have scallions on hand. Garlic powder is also a nice addition for extra flavor.
While russets and reds work best, you can also use Yukon Gold potatoes. Avoid starchy potatoes like Idaho or baking potatoes which may make the pancakes heavy.
Feel free to experiment with herbs like parsley, dill or rosemary. A pinch of nutmeg is also a classic pairing with potatoes. For heat lovers, a dash of hot sauce is delicious stirred into the batter.
Baking the pancakes instead of frying cuts down on fat. Spray the skillet with non-stick cooking spray and bake at 400°F for 15-20 minutes, flipping halfway until crispy and brown.
Classic Potato Pancakes
Ingredients
- 4 large russet potatoes
- 1 medium onion
- 2 eggs
- ¼ cup all-purpose flour
- ½ sea salt or to taste
- ¼ pepper or to taste
- 2 vegetable oil for frying
Instructions
- Wash and peel the potatoes. Using the large holes of a box grater, grate the potatoes directly into a large bowl. Add the sliced scallions and toss to combine.
- Scoop the grated potato mixture into a fine mesh strainer set over the sink. Gently press to release the liquid. Discard the liquid and return the potatoes to the bowl.
- In a small bowl, whisk the eggs until light and fluffy. Add the eggs, flour, salt and pepper to the potatoes. Stir until just combined.
- Warm the oil in a large skillet over medium-high heat. When hot, use a 1/4 cup measure to portion the batter into the pan.
- Fry for 2-3 minutes per side until deep golden brown. Adjust the heat as needed. Drain on a paper towel-lined plate. Serve warm.
