Potato Pancakes Recipe

Prepare potatoes and onion

Peel the potatoes and grate them coarsely using a box grater or the large disc of a food processor. Peel and finely grate the onion. Place grated potato and onion into a large bowl.

Remove excess moisture

Using a clean kitchen towel or several layers of cheesecloth, gather the grated potato and onion and squeeze out as much liquid as possible over the sink. Reserve the liquid in a bowl for a few minutes; potato starch will settle to the bottom. Carefully pour off the watery portion, leaving the settled starch; add 1 to 2 tablespoons of this starch back into the grated potato mixture for better binding (optional).

Mix batter

To the drained grated potato and onion add 1 large egg, 3 tablespoons flour, 1 teaspoon salt, and 1 teaspoon black pepper. Mix until evenly combined. If the mixture feels too loose, add 1 more tablespoon flour.

Heat fat

In a large skillet over medium-high heat, add 2 tablespoons unsalted butter and enough vegetable oil so the fat in the pan measures about 1/8-inch deep (use about 3 to 4 tablespoons oil if not measuring). Heat until shimmering but not smoking. If using only oil, heat about 2 to 3 tablespoons for the first batch and add more between batches as needed.

Form and fry pancakes

Scoop about 1/4 to 1/3 cup of the potato mixture per pancake (depending on desired size) and, using a spoon or your hands, flatten into a 1/4-inch thick round. Carefully place into the hot skillet, leaving space between pancakes. Fry 3–4 minutes per side, or until deeply golden brown and crisp. Flip with a spatula and cook the second side. Adjust heat as needed so pancakes brown without burning.

Drain and keep warm

Transfer cooked pancakes to a wire rack set over a baking sheet or onto a plate lined with paper towels to drain. Keep warm in a 200°F (95°C) oven while you finish remaining batches. Replenish pan fat as needed between batches.

Garnish

When all pancakes are cooked, sprinkle with chopped fresh chives or parsley if using.

Place the peeled, cored, and chopped apples in a small saucepan with 1 tablespoon water, 1 teaspoon granulated sugar, and 1 teaspoon lemon juice. Cook over medium-low heat, stirring occasionally, until apples are very soft, about 8–12 minutes. Mash with a fork or potato masher for a chunky sauce, or use an immersion blender for a smoother applesauce. Stir in 1 teaspoon cinnamon if desired. Let cool slightly.

Serve the potato pancakes hot with sour cream and applesauce on the side. Place a dollop of sour cream and a spoonful of applesauce alongside each pancake or offer family-style. Enjoy immediately.