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Crispy Potato Pancakes

Crispy Potato Pancakes are the kind of comforting, golden-brown dish that turns a handful of simple ingredients into something incredibly satisfying. Shredded potatoes are combined with onion, egg, and a little flour, then pan-fried until the outside becomes deeply crisp while the center stays tender and flavorful.

They make a wonderful breakfast, brunch, side dish, or even a quick light meal. The secret is removing as much moisture as possible from the potatoes before frying. This helps the pancakes develop those irresistible crispy edges instead of becoming soft or soggy.

Ingredients

4 medium russet potatoes, peeled
1 small yellow onion
1 large egg
3 tablespoons all-purpose flour
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder
2 tablespoons chopped fresh parsley or green onions
Vegetable or canola oil, for frying
Sour cream, applesauce, or your favorite dipping sauce, for serving

Step-by-Step Method

1. Prepare the potatoes

Peel the potatoes and rinse them briefly under cold water. Using the large holes of a box grater, shred the potatoes into thin strands.

The grated potatoes will release quite a bit of liquid, so don’t skip the next step.

2. Grate the onion

Grate the onion using the same side of the grater or chop it very finely. Add it to the shredded potatoes.

The onion adds moisture and a subtle sweetness that balances the earthy flavor of the potatoes.

3. Remove the excess moisture

Place the potato and onion mixture in a clean kitchen towel or several layers of cheesecloth. Gather the edges and squeeze firmly over the sink or a bowl.

Keep squeezing until very little liquid comes out.

For especially crispy pancakes, let the mixture sit for a minute, then squeeze it again. Removing excess moisture is one of the most important steps in getting a crunchy exterior.