Golden Potato Pancakes
Crispy, golden, and irresistibly savory, these Golden Potato Pancakes are the ultimate comfort food with a delightful crunch in every bite. Made with freshly grated Russet potatoes and onion, these homemade potato pancakes are bound together with eggs and just the right amount of flour for a perfectly crisp texture. Each pancake is pan-fried to golden perfection, creating a mouthwatering exterior while remaining tender inside. Seasoned with a dash of salt and pepper, then optionally garnished with fresh parsley, these pancakes are both simple and flavorful. Serve them hot with a dollop of sour cream or a side of sweet applesauce for the perfect balance of savory and sweet. Ready in just 45 minutes and ideal for breakfast, brunch, or as a side dish, this recipe is a guaranteed crowd-pleaser.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 4 medium Russet potatoes
- 1 medium Yellow onion
- 2 Eggs
- 4 tablespoons All-purpose flour
- 1.5 teaspoons Salt
- 0.5 teaspoons Ground black pepper
- 0.25 cup Vegetable oil
- 2 tablespoons Chopped fresh parsley (optional)
- optional Sour cream or applesauce (for serving)
Instructions
Peel the potatoes and onion, then grate them using the large holes of a box grater or a food processor with a shredding attachment.
Place the grated potatoes and onion into a clean kitchen towel or cheesecloth and squeeze tightly to remove as much liquid as possible.
In a large mixing bowl, combine the grated potatoes and onion with the eggs, flour, salt, and black pepper. Mix well until evenly combined.
Heat the vegetable oil in a large skillet or frying pan over medium heat. The oil should be hot but not smoking.
Scoop about 2 tablespoons of the potato mixture and flatten it into a pancake shape, about 3 inches in diameter. Carefully place it into the hot oil.
Cook the pancakes for 3–4 minutes on each side, or until golden brown and crispy. Work in batches to avoid overcrowding the pan.
Transfer cooked pancakes to a plate lined with paper towels to drain excess oil.
Repeat with the remaining potato mixture, adding more oil to the pan as necessary.
Garnish with fresh parsley if desired and serve hot with sour cream or applesauce.
Nutrition Facts
Calories |
372 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.1 g | 22% | |
| Saturated Fat | 3.4 g | 17% | |
| Polyunsaturated Fat | 8.3 g | ||
| Cholesterol | 97 mg | 32% | |
| Sodium | 781 mg | 34% | |
| Total Carbohydrate | 46.3 g | 17% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 3.1 g | ||
| Protein | 9.0 g | 18% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 56 mg | 4% | |
| Iron | 2.1 mg | 11% | |
| Potassium | 997 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
