So simple, yet unbelievably tasty, these Classic Potato Pancakes are not to be missed! Follow my simple instructions and make this easy treat today!

I strongly believe that this is one of those recipes every family needs to have. This Potato Pancakes recipe, requires just a few common ingredients, and I have never met a person who doesn’t like them. Kids are crazy about these! You can serve them with some sour cream for breakfast or generously cover them with this Creamy Mushroom Sauce to make a scrumptious, vegetarian dinner.

What kind of potatoes are best?
I recommend using russet potatoes in this recipe, because they work best, due to the high starch content. If you don’t have russets, you may use Yukon Gold or Katahdin. Check out this Guide To Every Type Of Potato You Need To Know if you’d like to learn more. Traditionally, the potatoes have to be grated, but nowadays, a food processor will do the same job, saving you time and energy. The choice is yours. 🙂

    4 large russet potatoes
    1 medium onion
    2 eggs
    ¼ cup all-purpose flour
    ½ tsp. sea salt or to taste
    ¼ tsp. pepper or to taste
    2 tbsp. vegetable oil for frying


If using food processor: peel and cube the potatoes and onion. Place the vegetables in food processor and process for about 2 minutes, until potatoes look “grated” and no lumps remain. If using grater: peel the potatoes and onion and grate.
Place the potato mixture into a fine strainer or kitchen towel and try to squeeze almost all of the liquid into a mixing bowl.
Discard the liquid. You’ll notice white powder on the bottom of the bowl after you pour the liquid out. It is potato starch and it gives texture to the pancakes, so you should keep it.
Return the potato mixture into the bowl and add eggs, flour, with some salt and pepper, and mix everything well.
Heat up some vegetable oil in a large, non-stick skillet over medium heat. Add a spoonful of potato mixture, spreading it slightly. Fry for about 2-3 minutes on each side, until the pancakes are crispy and brown.
Place the pancakes on a paper towel, to absorb the excess oil and ENJOY!
See also  Chicken Parmesan

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