If you have a craving for something crispy, comforting, and downright addictive, then this Golden Potato Pancakes Recipe is exactly what you need to try next. These pancakes deliver that perfect balance of crunchy edges and tender centers, thanks to a simple mix of grated russet potatoes and a hint of onion, all fried to a gorgeous golden brown. Whether you’re aiming for a cozy breakfast treat or an impressive side dish, these crispy delights bring a warm, homemade touch to any meal and will quickly become a beloved classic in your kitchen.
Ingredients You’ll Need
With just a handful of everyday ingredients, this Golden Potato Pancakes Recipe comes together easily. Each component plays a vital role in building the final flavor and texture that makes every bite so irresistible.
- Russet potatoes: These starchy potatoes offer the perfect texture and hold together well for frying.
- Yellow onion: Adds a subtle sweetness and depth that complements the potatoes beautifully.
- Eggs: Act as a natural binder to keep your pancakes intact during cooking.
- All-purpose flour: Helps absorb moisture and contributes tenderness without heaviness.
- Salt: Enhances all the flavors throughout the batter.
- Black pepper: Adds a gentle kick that elevates the savory notes.
- Baking powder: Gives a slight lift, ensuring your pancakes are light and crisp.
- Vegetable oil: Essential for frying to achieve that golden crust.
- Sour cream and chopped chives (optional): Classic toppings that add creaminess and a fresh, herby finish.
How to Make Golden Potato Pancakes Recipe
Step 1: Prepare the Potatoes and Onion
Start by peeling and grating your russet potatoes, and grate the small yellow onion as well. The key here is to squeeze out as much moisture as possible using a clean kitchen towel—this helps your pancakes become crispier instead of soggy.
Step 2: Mix the Batter
Transfer the dried potato and onion mixture into a large bowl. Crack in the eggs, and add the flour, salt, pepper, and baking powder. Stir everything together until it forms a cohesive batter. This mixture should hold together nicely without being too wet or dry.
Step 3: Heat the Oil
Pour about a quarter-inch of vegetable oil into a large skillet and heat it over medium-high. You want the oil hot enough to sizzle when you drop in a little batter, ensuring a crispy exterior without soaking up too much oil.
Step 4: Fry the Pancakes
Using a 1/4 cup scoop, drop dollops of the potato mixture into the skillet. Flatten them gently with the back of a spoon to form pancakes. Fry each side for 3 to 4 minutes until they’re a beautiful golden brown and crispy. Remember to work in small batches to avoid overcrowding, which can lower the oil’s temperature and make the pancakes greasy.
Step 5: Drain and Keep Warm
Once cooked, transfer the potato pancakes to a paper towel-lined plate to soak up excess oil. If you’re making a large batch, keep them warm in a 200°F oven while you finish frying the rest — this way they stay crispy and ready to serve all at once.
How to Serve Golden Potato Pancakes Recipe
Garnishes
Simple toppings can truly elevate your Golden Potato Pancakes Recipe. A dollop of tangy sour cream brings creamy coolness that perfectly balances the crispy, savory pancakes, while a sprinkle of freshly chopped chives adds a subtle oniony freshness and a pop of color.
Side Dishes
These pancakes shine alongside hearty sides like applesauce for a classic combo, or a fresh mixed green salad to lighten the meal. For brunch, pair them with scrambled eggs or smoked salmon for a special touch that’s sure to impress.
Creative Ways to Present
Try stacking your golden pancakes topped with a drizzle of crème fraîche and caviar for an elegant appetizer. Or make mini-sized pancakes as bite-sized starters, served with flavored sour cream or herbed yogurt dips to delight your guests.
Make Ahead and Storage
Storing Leftovers
Leftover golden potato pancakes store wonderfully in the refrigerator for up to 3 days. Let them cool completely, then place them in an airtight container to keep their texture as fresh as possible.
Freezing
To preserve leftovers longer, freeze the pancakes individually on a baking sheet until solid, then transfer to a freezer-safe bag or container. This way, you can grab just what you need and enjoy them anytime within 2 months without sacrificing taste.
Reheating
For the crispiest reheated pancakes, warm them in a preheated oven or toaster oven at 350°F for about 10 minutes. Avoid microwaving as it tends to make them soggy and less enjoyable.
FAQs
Can I use other types of potatoes for this recipe?
Russet potatoes are best because of their high starch content, which helps in achieving crispy pancakes. However, Yukon Gold potatoes can work if you prefer a slightly creamier texture, though they might not get as crispy.
Is it necessary to squeeze the moisture out of the potatoes?
Absolutely! Removing excess moisture is key to crispiness. If there’s too much water, the pancakes will steam rather than fry properly and end up soggy.
Can I make these pancakes vegan?
To veganize this Golden Potato Pancakes Recipe, you can substitute flax eggs (mix 1 tablespoon ground flaxseed with 3 tablespoons water per egg) and use a flax or chickpea flour in place of all-purpose flour. Keep in mind this might slightly change the texture.
Why should I avoid overcrowding the pan when frying?
Overcrowding lowers the oil temperature, leading to greasy pancakes that won’t crisp up well. Fry in batches with enough space to maintain the right heat and get that gorgeous golden crust.
What’s the best way to prevent the pancakes from sticking to the pan?
Make sure your skillet is well-heated and you’re using enough oil to coat the bottom. Also, avoid flipping the pancakes too early—wait until the edges turn golden and they release easily on their own.
Final Thoughts
This Golden Potato Pancakes Recipe is such a delightful dish that brings comfort and joy in every bite. It’s straightforward to make, yet impressively tasty, making it the perfect recipe to keep in your culinary repertoire. Whip up a batch, share with loved ones, and watch these golden beauties disappear faster than you can say “more please!”
Print
Golden Potato Pancakes Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 pancakes
- Category: Side Dish
- Method: Frying
- Cuisine: Eastern European
- Diet: Vegetarian
Description
Golden Potato Pancakes are a classic Eastern European side dish featuring crispy, golden-brown patties made from grated russet potatoes and onions, lightly seasoned and pan-fried to perfection. Served hot with sour cream and chives, these vegetarian pancakes make for a delicious and savory treat perfect for any meal.
Ingredients
Potato Pancakes
- 2 pounds russet potatoes, peeled and grated
- 1 small yellow onion, grated
- 2 large eggs
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon baking powder
- Vegetable oil for frying
For Serving (Optional)
- Sour cream
- Chopped chives
Instructions
- Prepare Potatoes and Onion: Place the grated potatoes and grated onion in a clean kitchen towel and squeeze out as much moisture as possible. This helps ensure your pancakes turn out crispy.
- Mix Ingredients: Transfer the drained potato and onion mixture to a large bowl. Add the eggs, all-purpose flour, salt, black pepper, and baking powder. Mix well until fully combined to form the batter.
- Heat Oil: In a large skillet, heat about 1/4 inch of vegetable oil over medium-high heat until hot but not smoking.
- Form and Fry Pancakes: Scoop 1/4 cup of the potato mixture for each pancake and flatten slightly as you place it in the hot oil. Fry each side for 3 to 4 minutes or until golden brown and crispy.
- Drain Excess Oil: Transfer cooked pancakes to a plate lined with paper towels to absorb excess oil.
- Repeat: Continue frying the rest of the batter in batches, avoiding overcrowding the pan for best crispiness.
- Serve: Serve the hot golden potato pancakes with sour cream and chopped chives, if desired.
Notes
- For extra crispy pancakes, fry in small batches to avoid overcrowding the pan.
- Keep finished pancakes warm in a 200°F oven while cooking the rest.
- Removing excess moisture from the potatoes is crucial for crispiness.
