Forget the boxed stuff. Real potato pancakes are just shredded potatoes, onion, and egg, fried until lacy and crispy. They’re salty, crunchy, and tender all at once.
This recipe keeps it simple. No fancy equipment. No draining for hours. Just potato perfection in under 30 minutes.
Shred the Potatoes and Onion
- Peel potatoes (or don’t—skin adds texture).
- Shred potatoes and onion using a box grater or food processor.
Remove Excess Liquid
- Transfer shreds to a clean kitchen towel or several paper towels.
- Squeeze firmly over the sink to wring out as much liquid as possible.
- Don’t skip this—it’s the secret to crispy pancakes.
Make the Batter
- In a bowl, combine squeezed shreds, egg, flour, salt, and pepper.
- Mix until just combined. Don’t overmix.
Fry Until Golden
- Heat ¼ inch of oil in a large skillet over medium-high heat.
- Drop spoonfuls of batter into the oil and flatten slightly with a spatula.
- Fry for 2–3 minutes per side until deep golden brown and crispy.
- Drain on paper towels and sprinkle with a pinch of salt.
Serve Immediately
- These are best hot and crunchy. Serve with a big scoop of applesauce or a dollop of sour cream.
Summary
Prep Time: 10 minutes | Cook Time: 12 minutes | Total Time: 22 minutes
Yield: 8 pancakes
Difficulty: Easy
Storage Notes
Leftover Pancakes:
Store in the fridge for up to 3 days. Reheat in a 400°F oven or air fryer for 5 minutes to bring back the crunch.
Freezing:
Freeze cooked pancakes in a single layer, then transfer to a bag. Reheat from frozen in an oven or toaster oven. Never microwave (soggy disaster).
Make-Ahead Trick:
Shred and squeeze potatoes up to 4 hours ahead. Cover and refrigerate. Add egg and flour right before frying.
