Savory Potato Pancakes
Crispy on the outside, soft and flavorful on the inside—these Savory Potato Pancakes are the perfect comfort food. Whether you enjoy them for breakfast, lunch, or as a side dish, they never disappoint! Golden brown, perfectly seasoned, and oh-so-delicious, these pancakes are a game-changer. Serve them with sour cream, applesauce, or your favorite dip, and trust me, you’ll be hooked!
Why You’ll Love Savory Potato Pancakes
Versatile
Perfect as a snack, side dish, or even a light meal—they go with everything!
Budget-Friendly
Made with simple, pantry-friendly ingredients that won’t break the bank.
Quick and Easy
Grate, mix, fry, and enjoy! These come together in no time.
Customizable
Add cheese, herbs, or even veggies for a unique twist on the classic.
Crowd-Pleasing
Everyone loves crispy, golden potato goodness—it’s a guaranteed hit!
Ingredients
Ingredients in Savory Potato Pancakes
These pancakes are made with just a handful of simple, wholesome ingredients, but the flavor is out of this world!
Potatoes: The star of the show! Russet potatoes work best because they’re starchy and crisp up beautifully.
Onion: Adds a savory depth and balances the potato’s mild flavor.
Eggs: The binding agent that holds everything together.
Flour: Just a little to help form the perfect pancakes.
Salt & Pepper: Enhances the flavor and adds the perfect seasoning.
Garlic Powder: A little extra flavor boost for a deeper taste.
Baking Powder: Helps make the pancakes light and crispy.
Oil: For frying—vegetable or canola oil works best for golden perfection.
Instructions
Prepare the Potatoes
Peel and grate the potatoes using a box grater or food processor. Place them in a clean kitchen towel and squeeze out excess moisture—this helps them crisp up when fried.
Mix the Ingredients
In a large bowl, combine the grated potatoes, grated onion, eggs, flour, baking powder, salt, pepper, and garlic powder. Mix until everything is well combined.
Heat the Oil
In a large skillet, heat oil over medium-high heat until shimmering but not smoking.
Form the Pancakes
Take small handfuls of the potato mixture, shape them into patties, and carefully place them in the hot oil. Flatten slightly with a spatula.
Fry Until Golden
Cook for 3-4 minutes per side until golden brown and crispy. Remove and drain on a paper towel-lined plate.
Serve & Enjoy
Serve hot with sour cream, applesauce, or your favorite dipping sauce!
Nutrition Facts
Servings: 4
Calories per serving: 280
Note: Nutrition values may vary based on ingredients used.
Preparation Time
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
How to Serve Savory Potato Pancakes
These crispy delights pair perfectly with:
- Sour Cream & Chives – A classic combo that never fails.
- Applesauce – Sweet and savory in the best way.
- Smoked Salmon & Cream Cheese – A fancy upgrade!
- Fried Eggs & Bacon – The ultimate breakfast plate.
- Spicy Aioli or Ranch – For dipping with a kick!
Additional Tips
- Squeeze out as much moisture as possible from the potatoes for crispier pancakes.
- Use a non-stick or cast-iron skillet for the best golden crust.
- Don’t overcrowd the pan—cook in batches for even frying.
- For extra crispiness, use panko breadcrumbs instead of flour.
- Store leftovers in the fridge for up to 3 days—reheat in a pan or oven to keep them crispy.
FAQ’s
1. Can I use sweet potatoes instead?
Yes! Sweet potatoes work great and add a slight sweetness to the pancakes.
2. How do I make them extra crispy?
Make sure to drain the potatoes well, use enough oil, and fry over medium-high heat.
3. Can I bake these instead of frying?
Yes! Brush with oil and bake at 425°F (220°C) for 20-25 minutes, flipping halfway.
4. What’s the best oil for frying?
Use a neutral oil like vegetable, canola, or avocado oil for the best results.
5. Can I make them ahead of time?
Yes! Cook them, let them cool, and reheat in the oven at 375°F (190°C) for 10 minutes.
6. Can I freeze potato pancakes?
Absolutely! Freeze them in a single layer, then reheat in the oven or air fryer.
7. What potatoes work best?
Russet potatoes are ideal because of their starch content, which helps them crisp up.
8. Can I add cheese to the mix?
Yes! Cheddar or Parmesan adds extra flavor and crispiness.
9. Why do my pancakes fall apart?
You may need more flour or an extra egg to help bind the mixture.
10. Can I add other veggies?
Definitely! Zucchini, carrots, or even spinach make great additions.
Conclusion
These Savory Potato Pancakes are crispy, golden, and packed with flavor—perfect for any meal! Whether you keep it classic or get creative with toppings, this recipe is guaranteed to become a favorite. Give them a try and enjoy every crunchy bite!
PrintSavory Potato Pancakes
These Savory Potato Pancakes are a delicious and comforting side dish or snack. Made with grated potatoes and onions bound with eggs and flour, they’re seasoned perfectly with salt and pepper. Crispy on the outside and tender on the inside, serve them hot with a dollop of sour cream or your favorite dipping sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: About 4 servings
- Category: Side Dish / Snack
- Method: Pan-Frying
- Cuisine: American / Comfort Food
- Diet: Gluten Free
Ingredients
## Potato Pancake Batter:
– 2 lbs russet potatoes, peeled and grated
– 1 medium onion, grated
– 2 large eggs, lightly beaten
– 1/3 cup all-purpose flour
– 1 teaspoon salt (adjust to taste)
– 1/2 teaspoon freshly ground black pepper
– (Optional: 1/4 teaspoon garlic powder or 1 tablespoon chopped fresh chives)
## For Frying:
– Vegetable oil (or your preferred frying oil)
## To Serve:
– Sour cream or Greek yogurt
– Chopped fresh herbs (such as chives or parsley), for garnish
Instructions
1. **Prepare the Batter:**
– Place the grated potatoes in a clean kitchen towel or cheesecloth and squeeze out as much excess water as possible.
– In a large bowl, combine the drained potatoes, grated onion, eggs, flour, salt, pepper, and any optional spices. Mix gently until well incorporated.
2. **Fry the Pancakes:**
– In a large non-stick skillet, heat about 1/4 inch of oil over medium-high heat.
– Drop spoonfuls of the mixture into the hot oil and flatten them into small patties (about 3–4 inches in diameter).
– Fry each pancake for 3–4 minutes per side, or until they are golden brown and crispy. Adjust the heat as necessary to prevent burning.
3. **Drain and Serve:**
– Transfer the cooked pancakes to a plate lined with paper towels to drain any excess oil.
– Serve hot with a dollop of sour cream or Greek yogurt and garnish with chopped fresh herbs.
Notes
– Squeezing out the excess water from the grated potatoes is key to achieving a crispy texture.
– Handle the batter gently to avoid mashing the potatoes too much.
– These pancakes are best served immediately while hot and crispy.
– Feel free to experiment by adding grated cheese or herbs directly into the batter for extra flavor.
Nutrition
- Serving Size: 1 pancake
- Calories: ~150 kcal
- Sugar: ~2 g
- Sodium: ~200 mg
- Fat: ~6 g
- Saturated Fat: ~1 g
- Trans Fat: 0g
- Carbohydrates: ~20 g
- Fiber: ~2 g
- Protein: ~4 g
- Cholesterol: ~30 mg
