Description
Crispy and golden potato pancakes made from shredded russet potatoes, seasoned with onion powder and black pepper, and pan-fried to perfection. These easy-to-make patties are perfect for breakfast or dinner, served alongside Greek yogurt or applesauce for a deliciously satisfying meal.
Ingredients
Potato Pancakes
- 4 cups peeled and grated russet potatoes (about 4 medium or 3 large)
- 2 large eggs
- 4 tablespoons white whole wheat flour
- 2 teaspoons kosher salt, plus a few pinches
- 1 teaspoon onion powder
- ¼ teaspoon ground black pepper
- 3 tablespoons canola oil, plus additional as needed
For Serving
- Plain Greek yogurt or sour cream
- Applesauce (optional, see Crockpot Applesauce or Instant Pot Applesauce recipes)
Instructions
- Preheat and Prepare Rack: Preheat your oven to 300°F and place an oven-safe wire rack over a large baking sheet. This setup will be used later to keep the cooked pancakes warm and crisp.
- Drain Potatoes: Place the grated potatoes in a large kitchen towel and wring them out over the sink to remove as much liquid as possible. Removing excess moisture is key to achieving crispy pancakes.
- Mix Wet Ingredients: In a large bowl, whisk the eggs lightly with a fork until combined.
- Add Dry Ingredients: Add the white whole wheat flour, 2 teaspoons kosher salt, onion powder, and ground black pepper to the eggs. Stir until there are no dry flour pockets and the mixture appears lumpy.
- Combine Potatoes and Batter: Add the grated potatoes to the bowl and gently stir until the potatoes are completely coated in the batter. The mixture should be thick; if it seems watery, add more flour one teaspoon at a time until it thickens.
- Heat Oil: In a large, deep skillet, heat canola oil over medium-high heat to form a thin layer covering the surface. The oil should be hot enough to sizzle a small amount of batter dropped into it.
- Cook the Pancakes: Using a ¼-cup dry measuring cup, scoop the potato mixture into the hot skillet. Flatten each scoop slightly with the back of the measuring cup. Leave at least 1 inch of space between each pancake.
- Fry First Side: Cook for about 3 minutes until the bottoms are deeply golden and crispy. Adjust heat as needed to prevent the oil from smoking.
- Flip and Cook Other Side: Flip pancakes carefully and cook for an additional 2 minutes until golden and cooked through.
- Keep Warm: Transfer the cooked pancakes to the wire rack on the baking sheet in the preheated oven. Sprinkle with a pinch of salt while warm.
- Repeat Cooking: Stir the batter gently and repeat the frying steps until all pancakes are cooked.
- Serve: Serve the potato pancakes hot with plain Greek yogurt or sour cream and applesauce on the side.
Notes
- Removing excess moisture from the potatoes is crucial for achieving crispy pancakes.
- Adjust the flour quantity if the batter feels too runny to maintain proper consistency.
- Maintain an appropriate oil temperature to avoid burning; reduce heat if oil starts to smoke.
- Keeping pancakes warm on a wire rack in the oven prevents sogginess from trapped steam.
- These pancakes pair wonderfully with Greek yogurt or sour cream and applesauce for a balanced flavor profile.
