Potato Pancakes Recipe

Prepare potatoes and onion

Peel the russet potatoes and rinse them. Using the large holes of a box grater or a food processor shredding disc, shred the potatoes into a large bowl. Grate the yellow onion into the same bowl (or very finely mince if preferred).

Remove excess moisture

Place the shredded potato and onion into a clean kitchen towel or several layers of cheesecloth. Twist and squeeze over the sink to remove as much liquid as possible (you should extract a noticeable amount). Transfer the dried shreds to a dry mixing bowl. Reserve the extracted liquid in a bowl and let it sit for a minute so any potato starch settles to the bottom. Carefully pour off the clearer liquid and discard, then add 1-2 tablespoons of the settled starch back into the potato mixture (this helps bind the pancakes).

Mix batter

To the bowl with the shredded potato and onion add the eggs, flour, salt, pepper, and baking powder (if using). Mix thoroughly until the mixture is cohesive; it should hold together when pressed. If the mixture seems too loose, add an additional tablespoon of flour; if too dry, add a splash of milk or one more beaten egg (adjust as needed).

Heat the pan

Place a large nonstick or well-seasoned cast-iron skillet over medium-high heat. Add 2 tablespoons of neutral oil and let it heat until shimmering but not smoking. If using butter for flavor, add it near the end of heating so it doesn’t burn.

Form and fry pancakes

Drop ~3 tablespoons of the potato mixture per pancake into the hot oil, flattening gently with the back of a spatula to form 2–3 mm thick rounds (about 8 cm / 3 inches across). Leave space between pancakes. Fry for 3–4 minutes without moving until the bottom is golden brown and crisp. Flip carefully and cook the other side for 3–4 minutes until deeply golden and cooked through. Adjust heat as necessary — if browning too quickly, lower to medium. Continue adding oil (about 1 tablespoon at a time) between batches so the pan stays lubricated.

Keep warm and finish

Transfer cooked pancakes to a wire rack set over a baking sheet (or paper towel-lined plate) and keep warm in a 95–100°C (200°F) oven while you finish the rest. If desired, melt the remaining tablespoon of butter with a little oil in the pan and give each pancake a brief toss for extra flavor and gloss.

Serve the potato pancakes hot with dollops of sour cream and applesauce alongside. Sprinkle chopped chives or green onion over the pancakes for color and a fresh onion note. Leftovers refrigerate for 2–3 days and re-crisp in a skillet or oven at 190°C (375°F) for 8–10 minutes.