If you love a dish that combines crispy textures with a cozy, comforting flavor, then you are going to adore this Crispy Potato Pancakes with Greek Yogurt and Applesauce Recipe. These golden, crunchy potato pancakes are the perfect balance of savory and sweet, delivering a delightful crunch outside with tender, flavorful potato inside. Paired with tangy Greek yogurt and naturally sweet applesauce, this dish feels like a warm hug on a plate, making any meal special whether it’s breakfast, brunch, or dinner.

Ingredients You’ll Need

A clear glass bowl sits on a white marbled surface, filled with a mixture of shredded light beige and pale brown pieces that have a soft, moist texture. A black spatula with a shiny handle rests inside the bowl, partly covered by the mixture as if ready to stir. The background highlights the bowl's transparent sides, showing the even mix inside. photo taken with an iphone --ar 4:5 --v 7

The beauty of this Crispy Potato Pancakes with Greek Yogurt and Applesauce Recipe lies in its simplicity. Each ingredient plays a crucial role in creating the perfect texture, flavor, and balance. From the humble russet potatoes that provide the foundation to the flour and eggs that help bind everything together, every component is essential.

Russet potatoes (4 cups peeled and grated): These starchy potatoes are ideal for crispiness and hold their shape well when shredded.
Large eggs (2): Act as a natural binder to keep the potato mixture together during cooking.
White whole wheat flour (4 tablespoons): Adds structure without overpowering the pancake’s tenderness.
Kosher salt (2 teaspoons plus a pinch): Enhances the natural flavors and seasons every bite perfectly.
Onion powder (1 teaspoon): Introduces subtle depth and warmth to the savory profile.
Ground black pepper (¼ teaspoon): Offers a gentle kick and balances the saltiness.
Canola oil (3 tablespoons plus more as needed): Provides a high smoke point for deep frying and ensures extra crispiness.
Plain Greek yogurt or sour cream: The ultimate creamy, tangy topping that complements the crisp texture.
Applesauce: Brings a natural sweetness that contrasts beautifully with the savory potato pancakes.

How to Make Crispy Potato Pancakes with Greek Yogurt and Applesauce Recipe

Step 1: Prep the Potatoes

Start by peeling and grating your russet potatoes. The key here is to remove as much moisture as possible—place the shredded potatoes into a clean kitchen towel and wring out every drop of liquid. This step is crucial because excess water can prevent the pancakes from getting wonderfully crispy.

Step 2: Mix the Batter

In a large bowl, whisk the eggs until just lightened, then add the flour, kosher salt, onion powder, and black pepper. Stir this mixture until smooth and without any dry lumps. Fold in the drained potatoes gently, making sure each strand is evenly coated. The mixture should be thick and hold together; if it seems too watery, add a little more flour, 1 teaspoon at a time.

Step 3: Heat the Oil

Heat your canola oil over medium-high heat in a large, deep skillet. The oil should just cover the bottom of your pan in a thin layer. When a tiny drop of batter sizzles immediately upon contact, your oil is ready for frying.

Step 4: Fry the Pancakes

Using a ¼ cup measure, scoop the potato mixture into the skillet and slightly flatten it with the back of the cup. Arrange the pancakes with about an inch between them. Fry the first side until golden and deeply crisp, about 3 minutes. Flip carefully and cook for another 2 minutes until fully cooked through and golden on the other side.

Step 5: Keep Warm and Finish Frying

As you finish each batch, transfer the pancakes to a wire rack set over a baking sheet in a 300°F oven to keep warm. Sprinkle a pinch of salt on top while still hot to enhance the flavor. Continue frying the remaining batter, stirring before scooping every time, to maintain the perfect consistency.

How to Serve Crispy Potato Pancakes with Greek Yogurt and Applesauce Recipe

A tall stack of nine golden-brown potato pancakes sits on a piece of white parchment paper over a white marbled surface. Each pancake is thin with a crispy, slightly uneven edge and a textured surface showing shredded potato strands. The top pancake is decorated with a dollop of white sour cream and small green chive pieces scattered on and around it, adding a fresh color contrast. The stack is well-lit, highlighting the crispiness and rough texture of the pancakes. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

The traditional duo for topping these crispy potato wonders is plain Greek yogurt and applesauce. The tangy creaminess of the yogurt contrasts beautifully with the pancakes’ crunch, while the sweet applesauce adds a refreshing fruitiness. A light dusting of additional salt and pepper on top can amplify the flavors before serving.

Side Dishes

This recipe pairs wonderfully with simple green salads, roasted vegetables, or even a hearty bowl of soup. For a cozy breakfast, serve alongside scrambled eggs and fresh fruit. The unique blend of textures and flavors makes these pancakes an ideal base for a variety of hearty and vibrant sides.

Creative Ways to Present

For a fun twist, try stacking the pancakes in mini towers and drizzle with a bit of honey or drizzle Greek yogurt artistically across the plate. You can also add finely chopped fresh herbs like chives or dill on top for a pop of color and an herbaceous note that brightens every bite.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, place the cooled potato pancakes in an airtight container and refrigerate for up to 3 days. Keeping them dry and separated with parchment paper will help maintain their crispy texture as much as possible.

Freezing

For longer storage, freeze the cooked pancakes in a single layer on a baking sheet before transferring them to a zip-top freezer bag. This prevents sticking and allows you to take out just the number you need. They can be frozen for up to 2 months without losing quality.

Reheating

To reheat, bake in a preheated 375°F oven on a wire rack over a baking sheet until heated through and crispy again, about 10-12 minutes. Avoid microwaving as it will soften the pancakes and take away their crisp charm.

FAQs

Can I use a different type of potato?

Russet potatoes are best for this recipe because of their high starch content which helps achieve that crispy texture. Waxy potatoes like red or Yukon gold may result in softer pancakes, but you can experiment if you prefer a creamier inside.

Do I need to drain the potatoes before mixing?

Absolutely. Removing the moisture from the grated potatoes by wringing them in a towel is essential to getting crispy, golden pancakes instead of soggy ones.

Can I substitute the flour for a gluten-free option?

Yes, you can try using gluten-free all-purpose flour or ground oats as a substitute. Keep in mind that texture might vary slightly, so adjust the amount as needed to maintain a thick batter.

Is it necessary to keep the pancakes warm in the oven?

Keeping the pancakes warm in a low oven helps the oil settle and keeps them crispy while you finish frying the rest. It also ensures everyone gets to enjoy hot, crispy pancakes at the same time.

Can I skip the Greek yogurt and applesauce toppings?

While the toppings are classic and add wonderful flavor contrasts, these potato pancakes are delicious on their own or can be enjoyed with sour cream, a sprinkle of chives, or even a dollop of a spicy sauce if you want to mix things up.

Final Thoughts

If you are looking for a dish that combines simplicity, comfort, and a satisfying crunch, this Crispy Potato Pancakes with Greek Yogurt and Applesauce Recipe is your new go-to. It’s an easy, crowd-pleasing recipe that brings a smile to every bite and warms you up from the inside out. Trust me, once you make these golden delights, they’ll quickly become a staple in your kitchen rotation. So grab those potatoes and get cooking — you’re going to love every crispy, creamy, sweet-and-savory moment!