Grated Potato Pancakes
Golden and crispy on the outside, tender and flavorful on the inside, grated potato pancakes are a timeless comfort food that’s quick and easy to prepare. Made with just a handful of pantry staples like Russet potatoes, onions, and flour, these savory pancakes are the perfect blend of simplicity and flavor. The key to their irresistible crunch lies in squeezing out excess moisture from the grated potatoes and frying them to golden perfection in hot vegetable oil. These gluten-free-friendly delights can be served as a versatile side dish or a standalone snack, paired beautifully with dollops of creamy sour cream or a dollop of sweet applesauce for a classic touch. Whether you're recreating childhood memories or exploring new breakfast ideas, this 35-minute recipe will satisfy every craving for crispy, homemade goodness. Add these crave-worthy potato pancakes to your repertoire and watch them become a family favorite!
Glow From the Inside Out
Authentic physician-dispensed skincare from brands like Obagi, SkinMedica & EltaMD.
Trusted by dermatologists, loved by your skin
Recipe Information
Ingredients
- 4 medium Russet potatoes
- 1 small Yellow onion
- 3 tablespoons All-purpose flour
- 2 large Eggs
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Vegetable oil
- Sour cream (optional, for serving)
- Applesauce (optional, for serving)
Instructions
Peel the potatoes and the onion, then grate them using the large holes of a box grater or a food processor with a grating attachment.
Place the grated potatoes and onion in a clean kitchen towel or a cheesecloth and squeeze tightly to remove as much liquid as possible.
Transfer the grated mixture to a large mixing bowl. Add the flour, eggs, salt, and black pepper. Mix well until all ingredients are evenly combined.
Heat the vegetable oil in a large skillet over medium-high heat until shimmering.
Scoop about 2 tablespoons of the potato mixture into the hot oil for each pancake, flattening them slightly with the back of a spoon or spatula to form round, thin pancakes.
Cook the pancakes for 3–4 minutes per side, or until golden brown and crispy. Adjust the heat as necessary to avoid burning.
Once cooked, transfer the pancakes to a plate lined with paper towels to drain any excess oil.
Repeat with the remaining potato mixture, adding more oil to the skillet if needed.
Serve warm with sour cream, applesauce, or your preferred toppings.
Nutrition Facts
Calories |
374 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.1 g | 22% | |
| Saturated Fat | 3.4 g | 17% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 97 mg | 32% | |
| Sodium | 536 mg | 23% | |
| Total Carbohydrate | 47.5 g | 17% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 5.9 g | ||
| Protein | 8.9 g | 18% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 53 mg | 4% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 999 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.
