Simple Potato Pancakes Recipe for a Fast Meal

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Golden and crispy on the outside with a soft, tender center, these Simple Potato Pancakes are a comforting classic that come together with minimal ingredients and time. Whether you’re looking for a quick weekday dinner, a savory breakfast, or a hearty side dish, this recipe checks all the boxes. The natural starchiness of potatoes creates a lovely binding texture, and the pan-fried finish ensures each bite delivers a satisfying crunch.

Traditionally enjoyed across various cuisines—think latkes in Jewish cooking or draniki in Eastern Europe—potato pancakes are beloved for their versatility. Top them with sour cream and chopped chives for a savory treat, or applesauce if you’re craving a hint of sweetness. This version keeps things straightforward, celebrating the pure, earthy flavor of potatoes and elevating them with a golden crust and just a few pantry staples.

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Ingredients for this Simple Potato Pancakes Recipe

• 4 medium russet potatoes, peeled and grated
• 1 small onion, finely grated
• 2 large eggs
• ¼ cup all-purpose flour
• 1 tsp salt
• ½ tsp black pepper
• Vegetable oil for frying
• Sour cream and chopped chives for serving (optional)

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Step 1: Prepare the Potatoes

Start by peeling the potatoes and grating them using the coarse side of a box grater. Place the grated potatoes in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible. This step is crucial for achieving crispy pancakes. Transfer the dry potato shreds to a large mixing bowl.

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Step 2: Add Onion and Binding Ingredients

Grate the small onion directly into the bowl with the potatoes. Add the eggs, flour, salt, and pepper. Mix thoroughly with a spoon or your hands until the mixture is evenly combined and holds together slightly when pressed.

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Step 3: Heat the Pan

Place a large skillet or nonstick frying pan over medium heat and add enough vegetable oil to coat the bottom. Heat until the oil is shimmering but not smoking.

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Step 4: Form and Fry the Pancakes

Scoop a heaping tablespoon of the potato mixture and gently flatten it in your palms to form a patty. Carefully place it in the hot oil. Repeat with more batter, being careful not to overcrowd the pan.

Fry each pancake for about 3–4 minutes per side or until golden brown and crispy. Use a spatula to flip them carefully.

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Step 5: Drain and Serve

Transfer the cooked pancakes to a plate lined with paper towels to absorb excess oil. Serve hot, topped with a dollop of sour cream and a sprinkle of chopped chives if desired.

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Storage Instructions

To keep your Simple Potato Pancakes fresh and crispy, follow these storage methods:

• Refrigeration: Place any leftover pancakes in an airtight container, layering parchment paper between each one to prevent sticking. Store in the refrigerator for up to 3 days.
• Freezing: For longer storage, let the pancakes cool completely, then freeze them in a single layer on a baking sheet. Once frozen, transfer to a freezer-safe bag or container. They can be stored frozen for up to 2 months.
• Reheating: Reheat in a 375°F (190°C) oven for 10–15 minutes or in a skillet over medium heat until warmed through and crispy again. Avoid microwaving, as it will make them soggy.

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Estimated Nutrition

Here is an approximate nutritional breakdown per serving (based on 2 medium pancakes):

• Calories: 210
• Protein: 5g
• Carbohydrates: 27g
• Fat: 10g
• Fiber: 2g
• Sugar: 1g
• Sodium: 380mg

These values may vary based on the size of your pancakes and specific ingredients used.

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Frequently Asked Questions

What kind of potatoes work best?

Starchy potatoes like russets are ideal because they bind better and crisp up nicely.

Can I make the batter ahead of time?

It’s best to fry immediately after mixing. If you must prep ahead, keep the mixture in the fridge and stir before using.

How do I keep them from falling apart?

Make sure to squeeze out the excess moisture from the potatoes and don’t skip the flour and eggs—they’re your binders.

Are these gluten-free?

Not by default, but you can use gluten-free all-purpose flour or potato starch as a substitute.

What oil is best for frying?

Neutral oils with a high smoke point, like vegetable, canola, or sunflower oil, are great options.

Can I bake them instead of frying?

Yes! Brush with oil and bake at 400°F (200°C) for about 25–30 minutes, flipping halfway through.

Do they taste good cold?

They’re best hot and crispy, but you can enjoy them cold or at room temperature if needed—especially in lunchboxes.

What can I serve with them?

Classic toppings include sour cream, chives, or applesauce. They also pair well with smoked salmon or poached eggs.

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