Golden Potato Pancakes are a crispy, golden-brown delight that will make your kitchen smell like pure comfort. Each bite is a celebration of shredded potatoes and onions, bound with eggs and flour, and fried to crunchy perfection. Whether you’re serving them for breakfast, as a side dish, or as a cozy snack, these pancakes never fail to deliver that irresistible combination of a crunchy exterior and tender inside. Trust me, once you taste them hot out of the pan, with a dollop of cool sour cream or sweet applesauce, you’ll see why Golden Potato Pancakes are a timeless favorite.
Ingredients You’ll Need
For Golden Potato Pancakes, you only need a handful of pantry staples, but each ingredient plays a vital role in building flavor, crispiness, and that signature golden color. Gather these simple ingredients and you’re already halfway to a plateful of potato perfection.
- Russet Potatoes (2 pounds, peeled): Their high starch content makes for pancakes that are crispy outside and tender inside.
- Small Onion (1): Adds a gentle sharpness and moisture, balancing the richness of the potatoes.
- Large Eggs (2): The ultimate binder, eggs help hold all the shreds together for easy flipping.
- All-Purpose Flour (1/4 cup): Just enough to bind, without weighing down the pancakes.
- Salt (1 teaspoon): Enhances every flavor and keeps the pancakes from tasting flat.
- Black Pepper (1/2 teaspoon): For a subtle warmth that brightens up the dish.
- Baking Powder (1/2 teaspoon): A touch of lift gives the pancakes a lighter texture.
- Vegetable Oil (for frying): Neutral oil ensures a crispy, golden crust without overpowering the potato flavor.
How to Make Golden Potato Pancakes
Step 1: Grate the Potatoes and Onion
Start by peeling your russet potatoes and onion. Use a box grater or a food processor to grate them both. This is where the magic begins—the finer the grate, the crispier your pancakes will be! Once grated, transfer everything onto a large, clean kitchen towel. Gather the towel up and squeeze out as much liquid as you possibly can. Removing the moisture is the key to that signature crunch.
Step 2: Mix the Batter
In a large bowl, add your squeezed potato and onion mixture. Crack in the eggs, sprinkle over the flour, salt, pepper, and baking powder. Mix everything together until thoroughly combined. The mixture should be cohesive but not overly wet—if it feels too loose, you can add a tiny sprinkle of flour.
Step 3: Heat the Oil
Pour about 1/4 inch of vegetable oil into a large skillet and set it over medium heat. You want the oil hot but not smoking; a small drop of batter should sizzle immediately. This ensures your Golden Potato Pancakes crisp up beautifully and don’t absorb too much oil.
Step 4: Fry the Pancakes
Scoop 1/4-cup portions of the mixture into the hot oil. Flatten each mound gently with a spatula to shape your pancakes. Fry for about 3 to 4 minutes per side, or until they’re gloriously golden and crisp. Don’t rush the process—let them develop that deep color and crunch.
Step 5: Drain and Repeat
Transfer the fried pancakes to a plate lined with paper towels to soak up any extra oil. Continue frying the rest of the mixture in batches, adding more oil to the pan as needed. Remember to avoid overcrowding, as this keeps the heat steady and the pancakes perfectly crisp.
How to Serve Golden Potato Pancakes
Garnishes
Classic garnishes are always a hit! A generous dollop of sour cream adds tangy creaminess, while a spoonful of applesauce brings a sweet, cool contrast. For a festive touch, sprinkle with chopped fresh chives, dill, or even a little smoked salmon if you’re feeling fancy. Each topping brings its own personality to your Golden Potato Pancakes.
Side Dishes
Golden Potato Pancakes are versatile enough to accompany anything from a crisp green salad to savory eggs. They shine alongside roasted vegetables, or you can serve them as part of a larger brunch spread with smoked fish, pickled vegetables, or even a bowl of hearty soup. The possibilities are endless, so let your cravings guide you.
Creative Ways to Present
If you want to go beyond the classic, try stacking the pancakes high and topping with a poached egg for a show-stopping brunch. Miniature versions make fabulous appetizers at parties—just add a tiny swirl of crème fraîche and a sprig of dill. Or, serve them taco-style with your favorite slaw and a drizzle of spicy sauce for a fun twist on Golden Potato Pancakes.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra pancakes (lucky you!), let them cool completely before transferring to an airtight container. Stack them with parchment paper between each layer to prevent sticking. Store in the refrigerator for up to 3 days.
Freezing
Golden Potato Pancakes freeze beautifully! Arrange the cooled pancakes in a single layer on a baking sheet and freeze until solid. Then transfer them to a freezer bag or container, separating layers with parchment. They’ll keep well for up to 2 months, ready to rescue any busy weeknight or lazy morning.
Reheating
For the crispiest results, reheat pancakes in a 400°F oven for 10 to 12 minutes, flipping halfway through. You can also reheat them in a skillet with a little oil over medium heat. Microwaving works in a pinch, but the oven or skillet will return that irresistible crunch to your Golden Potato Pancakes.
FAQs
Can I use a different type Side Dish
Absolutely! Yukon Gold potatoes are a fantastic option if you prefer a creamier interior. Just know that russets offer the crispiest exterior thanks to their higher starch content. Feel free to experiment and find your favorite.
Do I really need to squeeze out all the liquid?
Yes, this step is crucial! Removing excess moisture from the potatoes and onion ensures your pancakes get wonderfully crisp and don’t turn soggy. It only takes a minute and makes all the difference in texture.
Can I make Golden Potato Pancakes gluten-free?
Definitely. Simply swap the all-purpose flour for a gluten-free flour blend or even potato starch. The rest of the ingredients are naturally gluten-free, so it’s an easy adjustment for anyone avoiding wheat.
Why are my pancakes falling apart in the pan?
This usually happens if there’s too much moisture or not enough binder. Make sure you’ve squeezed the potatoes really well, and don’t skip the eggs or flour. If your mixture still seems loose, add an extra tablespoon of flour for better structure.
What’s the best oil for frying?
Neutral oils like vegetable, canola, or sunflower are best for frying Golden Potato Pancakes. They have a high smoke point and won’t interfere with the natural flavors of the potatoes and onions.
Final Thoughts
There’s something truly comforting about making and sharing a batch of homemade Golden Potato Pancakes. Whether it’s your first time or your hundredth, I hope this recipe brings a little extra joy and crunch to your table. Give them a try and let each bite remind you just how delicious simple ingredients can be!
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Golden Potato Pancakes Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Frying
- Cuisine: Eastern European
- Diet: Vegetarian
Description
Classic Eastern European golden potato pancakes with a crispy exterior and tender interior, perfect served with sour cream or applesauce for a comforting side dish.
Ingredients
Main Ingredients
- 2 pounds russet potatoes (peeled)
- 1 small onion
- 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
Instructions
- Grate Potatoes and Onion: Use a box grater or food processor to grate the peeled potatoes and onion. Transfer the grated mixture into a clean kitchen towel and squeeze out as much excess liquid as possible to ensure crispy pancakes.
- Mix Ingredients: In a large bowl, combine the grated potatoes and onion with eggs, flour, salt, pepper, and baking powder. Mix thoroughly until all ingredients are well incorporated.
- Heat Oil: Pour about 1/4 inch of vegetable oil into a large skillet and heat over medium heat until hot but not smoking.
- Fry Pancakes: Drop 1/4-cup portions of the potato mixture into the skillet and flatten slightly with a spatula. Fry each side for 3–4 minutes or until golden brown and crispy.
- Drain and Keep Warm: Transfer cooked pancakes to a paper towel-lined plate to drain excess oil. Keep warm in a 200°F oven if frying in batches.
- Serve: Serve hot with sour cream or applesauce for a classic finishing touch.
Notes
- Fry in small batches to maintain crispiness and avoid overcrowding the pan.
- Keep cooked pancakes warm in a 200°F oven while finishing the remaining batches.
- Yukon Gold potatoes can be used as an alternative for a creamier texture.
Nutrition
- Serving Size: 2–3 pancakes
- Calories: 290
- Sugar: 2g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 70mg
