Ingredients You’ll Need
- 3 medium potatoes, grated
- 1 onion, grated
- 1 egg
- 2 tablespoons flour
- Salt, to taste
- Black pepper, to taste
- 1/4 cup oil, for frying
- Optional: chopped parsley (for freshness)
- For serving: sour cream or applesauce
Tools You’ll Need
Box grater (or food processor), clean kitchen towel or cheesecloth, mixing bowl, spoon, skillet, spatula, paper towels, plate or wire rack.
How to Make Crispy Potato Pancakes
- Grate the potatoes and onion. First, grate 3 medium potatoes and 1 onion. Then toss them together so the onion juice doesn’t let the potatoes brown too fast.
- Squeeze out the liquid. Next, wrap the mixture in a towel and squeeze hard. Keep going until it feels noticeably drier. This step is the difference between “crispy” and “sad and soggy.”
- Mix the batter. Now add the grated mixture to a bowl. Then mix in 1 egg, 2 tablespoons flour, salt, and pepper. Stir until it holds together like a loose, scoopable batter.
- Heat the oil. Meanwhile, heat 1/4 cup oil in a skillet over medium-high heat. You want it hot enough to sizzle immediately, but not smoking.
- Spoon and flatten. Next, spoon batter into the pan and flatten into thin pancakes. Thin = crispier edges, every time.
- Fry until golden. Fry about 3 minutes per side, or until deeply golden and crunchy. Then flip confidently (even if it’s dramatic).
- Drain and serve. Finally, drain on paper towels to keep them crunchy. Serve warm with sour cream or applesauce. Add parsley if you want that fresh little pop.
What Makes This Recipe Special
- Big crunch, tiny effort: You get that diner-style crisp without complicated steps.
- Fast comfort food: It’s pantry cooking that feels special.
- Endlessly versatile: Sweet topping, savory topping, breakfast, dinner—your call.
- Trendy and shareable: Crispy potato content always wins on Reels and TikTok.
Quick Table: Easy Ingredient Swaps
| Ingredient | Swap | How it changes things |
|---|---|---|
| All-purpose flour | Cornstarch or potato starch | Crispier, lighter crust. |
| Oil for frying | Avocado oil or canola | Neutral flavor, great for high heat. |
| Onion | Green onion (thinly sliced) | Milder bite, fresher vibe. |
| Parsley | Chives or dill | More “brunchy” flavor. |
What to Serve With It
- Sour cream + chives + a pinch of smoked paprika (simple, but it tastes like a secret).
- Applesauce + flaky salt (sweet-salty perfection, and it’s weirdly addictive).
- A “loaded” version: top with shredded cheese, crispy bacon bits, and green onions for viral snack-plate energy.
Tips for Perfect Results
- Squeeze more than you think. If you’re unsure, squeeze again. Drier mix = crispier pancakes.
- Don’t crowd the pan. Because steam kills crunch, give each pancake space.
- Flatten thin on purpose. Thin pancakes cook evenly and get those lacy, golden edges.
Storage Instructions
Store leftover potato pancakes in the fridge (airtight) for up to 3 days. Reheat in a skillet over medium heat or in an air fryer until crisp again. Skip the microwave if you can, since it softens the crunch fast.
FAQ
1) Why are my potato pancakes falling apart? Usually, the mixture is too wet or under-bound. So squeeze more liquid out, then add a tiny bit more flour if needed until it holds together.
2) Do I have to soak the grated potatoes? Not for this version. Instead, squeezing well does the job, and it keeps the process quick.
3) Can I make these gluten-free? Yes—swap the flour for cornstarch or a gluten-free all-purpose blend. You’ll still get crispy potato pancakes.
4) What oil is best for frying potato pancakes? Neutral, high-heat oils work best. Canola and avocado oil are easy wins.
5) Can I prep the mixture ahead of time? You can grate ahead, but squeeze and mix right before frying for best texture. If you hold it too long, it gets watery again.
6) Sour cream or applesauce—what’s better? Depends on your mood. Sour cream is classic and savory, while applesauce gives sweet contrast. Honestly, serving both feels elite.
Conclusion
These Crispy Potato Pancakes are crunchy, cozy, and dangerously snackable. So make them once, and you’ll start seeing potatoes as a weeknight shortcut, not a “maybe later” ingredient. When you try them, take a quick skillet pic, post your crunch moment on TikTok or IG, and tell me your topping team: sour cream, applesauce, or both like a genius.
Crispy Potato Pancakes: 7-Minute Skillet Magic With Sour Cream or Applesauce
Equipment
- Box grater or food processor
- Clean kitchen towel or cheesecloth
- Mixing bowl
- Spoon
- Skillet
- Spatula
- Paper towels
- Plate or wire rack
Ingredients
- 3 medium potatoes, grated
- 1 onion, grated
- 1 egg
- 2 tablespoons flour
- Salt, to taste
- Black pepper, to taste
- ¼ cup oil, for frying
- Optional: chopped parsley, for garnish
- Sour cream or applesauce, for serving
Instructions
- Grate 3 medium potatoes and 1 onion. Toss together so the onion juice keeps the potatoes from browning.
- Wrap the mixture in a clean towel and squeeze out as much liquid as possible until the mixture feels dry.
- Add grated mixture to a bowl with 1 egg, 2 tablespoons flour, salt, and pepper. Stir until it becomes a loose batter.
- Heat 1/4 cup oil in a skillet over medium-high heat until hot but not smoking.
- Spoon batter into skillet and flatten into thin pancakes. Don’t crowd the pan.
- Fry for about 3 minutes per side, or until golden and crispy. Flip carefully.
- Drain pancakes on paper towels. Serve hot with sour cream or applesauce. Garnish with parsley if desired.
