Choosing the Potatoes
For the crispiest pancakes, use potatoes that are relatively starchy. Russet potatoes work especially well, but regular baking potatoes or other starchy varieties can also be used.
The potatoes should be firm and free from green spots. If the potatoes are very large, you can cut them in half before grating to make them easier to handle.
Preparing the Potatoes
Start by peeling the potatoes and rinsing them under cold water. Grate the potatoes using the large holes of a box grater. You want relatively thin shreds that will cook quickly while still providing plenty of crispy edges.
Place the grated potatoes in a large bowl of cold water and gently stir them with your hands. Let them sit for about 5 minutes.
This step helps remove some of the surface starch. Drain the potatoes thoroughly and transfer them to a clean kitchen towel or several layers of paper towels.
Now comes one of the most important steps of the recipe: squeeze out as much liquid as possible.
Gather the potatoes inside the towel and twist firmly. You can also squeeze them handful by handful. Continue until very little liquid comes out.
The drier the potatoes are, the crispier your pancakes will become.
PAGE 2 — MAKING THE BATTER & COOKING
Prepare the Onion
Peel the onion and grate it using the same side of the grater. Onion contains quite a bit of moisture, so gently squeeze the grated onion as well.
Add the squeezed onion to the dry grated potatoes.
The combination of potato and onion gives these pancakes a wonderful savory flavor. The onion also becomes lightly caramelized during frying, creating delicious browned spots throughout the pancakes.
Mix the Ingredients
In a large mixing bowl, combine:
- Grated potatoes
- Grated onion
- Egg
- Flour
- Salt
- Black pepper
- Garlic powder
- Paprika
If desired, add the Parmesan cheese and chopped parsley.
Mix everything thoroughly until the ingredients are evenly distributed.
The mixture should hold together when pressed with a spoon. It should not be excessively wet. If it seems too loose, add another tablespoon of flour.
Avoid adding too much flour, however. Too much flour can make the pancakes dense instead of light and crispy.
Heat the Pan
Place a large heavy-bottomed skillet over medium-high heat.
Add enough vegetable oil to generously coat the bottom of the pan. For extra flavor, add a small amount of butter along with the oil.
Allow the oil to become hot before adding the potato mixture.
To test the oil, drop a tiny piece of the potato mixture into the pan. If it immediately begins to sizzle, the pan is ready.
Shape the Pancakes
Take approximately 2–3 tablespoons of the potato mixture and place it into the hot pan.
Use the back of a spoon or spatula to gently flatten it into a round pancake.
Try to keep the pancakes relatively thin. A thinner pancake will develop more crispy surface area and cook more evenly.
Depending on the size of your skillet, cook about 3–4 pancakes at a time. Do not overcrowd the pan.
Overcrowding lowers the temperature of the oil and can prevent the pancakes from becoming crisp.
Fry Until Golden
Cook the pancakes for approximately 3–5 minutes on the first side, depending on their thickness and the temperature of your pan.
Do not flip them too early.
Wait until the bottom is deeply golden brown and the edges look crisp. Then carefully turn each pancake using a thin spatula.
Cook the second side for another 2–4 minutes, until it is equally golden and crisp.
If the pancakes are browning too quickly while the centers remain soft, reduce the heat slightly.
If they are taking too long to brown and absorbing oil, increase the heat a little.
The goal is a steady, moderately hot pan that allows the outside to become crispy while the inside cooks completely.
PAGE 3 — FINISHING, SERVING & TIPS
Drain the Pancakes
When each pancake is finished, transfer it to a plate lined with paper towels or place it on a wire rack.
A wire rack is particularly useful because it allows air to circulate underneath the pancakes. This helps preserve their crisp texture.
Sprinkle with a tiny pinch of salt while they are still hot.
Continue cooking the remaining potato mixture in batches.
If necessary, add a little more oil to the skillet between batches, but avoid filling the pan with excessive oil.
Make a Simple Garlic Yogurt Sauce
These crispy potato pancakes are especially delicious with a cool garlic yogurt sauce.
Ingredients
- ½ cup plain Greek yogurt
- 1 small garlic clove, finely grated
- 1 teaspoon lemon juice
- Pinch of salt
- 1 tablespoon chopped parsley
Mix everything together in a small bowl.
Taste and adjust the salt or lemon juice as desired.
The creamy, slightly tangy sauce provides a wonderful contrast to the hot, crispy potatoes.
How to Serve
Serve the potato pancakes immediately while they are still hot and crispy.
Arrange them on a serving plate and add a spoonful of sour cream or garlic yogurt on the side. Sprinkle with fresh parsley or sliced green onions for a fresh finish.
They are delicious as a breakfast or brunch dish alongside eggs, but they can also be served as a side dish with grilled chicken, roasted meat, or a fresh salad.
For a more indulgent version, top the pancakes with a fried egg and a little extra black pepper. The runny egg yolk creates a rich sauce that pairs beautifully with the crunchy potatoes.
Tips for Extra-Crispy Potato Pancakes
1. Remove as much moisture as possible.
This is the most important tip. Wet potatoes produce softer pancakes. Squeeze the grated potatoes firmly before mixing the batter.
2. Don’t make them too thick.
Thin pancakes cook more quickly and develop crisp, golden edges.
3. Make sure the oil is hot.
Starting in cold or lukewarm oil can cause the potatoes to absorb too much oil.
4. Don’t overcrowd the skillet.
Give each pancake enough space so the temperature of the pan stays high.
5. Don’t flip too soon.
Allow the first side to become deeply golden and firm before turning.
6. Serve immediately.
Potato pancakes are at their best straight from the skillet.
7. Keep finished pancakes warm.
If you’re preparing a large batch, place cooked pancakes on a wire rack over a baking sheet and keep them in a low oven until serving.
Make-Ahead Instructions
You can prepare the potato mixture shortly before cooking, but potatoes can discolor as they sit. For the best texture and color, cook the pancakes soon after preparing the mixture.
If you have leftovers, allow them to cool completely before refrigerating. Store them in an airtight container for up to 3 days.
To reheat, place them in a skillet over medium heat or use an oven or air fryer. Avoid microwaving if possible because it can make the pancakes soft.
For the best results, reheat them until the exterior becomes hot and crispy again.
Frequently Asked Questions
Can I make these without flour?
Yes. The egg and potato starch can help bind the mixture, especially if the potatoes have been squeezed very dry. However, a small amount of flour makes the pancakes easier to shape and turn.
Can I add cheese?
Absolutely. Parmesan, cheddar, mozzarella, or another flavorful cheese can be added to the mixture. Parmesan is particularly good because it contributes a savory flavor and browns beautifully.
Why are my potato pancakes not crispy?
The most common reason is excess moisture in the potatoes. Make sure you squeeze them very well before mixing. Another possibility is that the pan or oil was not hot enough.
Can I make them in an air fryer?
Yes. Shape the pancakes and lightly brush or spray them with oil. Air-fry at approximately 400°F (200°C) until golden and crisp, turning halfway through. Cooking time will depend on the thickness of the pancakes and your air fryer.
Can I freeze potato pancakes?
Yes. Allow cooked pancakes to cool completely, then place parchment paper between them and freeze in an airtight container or freezer bag.
Reheat them directly from frozen in an oven, skillet, or air fryer until hot and crispy.
Final Result
The finished pancakes should be deeply golden brown and crisp on the outside, with a tender, flavorful potato center. The little caramelized pieces of onion create extra sweetness and flavor, while the garlic and paprika add a subtle savory kick.
Serve them hot with a cool spoonful of sour cream or garlic yogurt sauce, and garnish with fresh herbs.
Crispy on the outside, tender in the middle, and made with simple everyday ingredients, these potato pancakes are an easy recipe you’ll want to make again and again.