This post may contain affiliate sales links. Please read my disclosure policy.
Potato Pancakes are a super simple recipe that requires 5 ingredients plus some oil for frying. Potato Pancakes can be customized with different toppings or dips. These are low in fat and calories and sure to be satisfying and perfect for breakfast, lunch, or dinner.
Potato Pancakes | What Are They?
Potato Pancakes go by many names (raggmunk, draniki, deruny, latkes, or boxties) but they all are basically the same concept. Grated potatoes, flavored, held together by a binder then fried in oil. These can be thin or thick but the outside is always crispy! The recipe I am sharing with you today is a spin-off of my grandma’s potato pancakes and I love the variations that can be created just by using different toppings. Plus they are super quick to whip up!
Main Ingredients Needed
I bet you have all those ingredients in your kitchen right now! Hot diggity dog. Now, I like mine plain and if I’m feeling fancy, I get a little ketchup. BUT, my grandma sometimes adds a little sour cream, green onion and BACON to the tops of hers and they are pretty incredible. You could also melt a little cheese and add some black beans and salsa and its a southwestern crispy crunchy potato cake! Think of the possibilities! I get excited over this kind of stuff. Anyways- here is what you’ll need to make these:
- Potatoes – grated. I like to use fresh Russet Potatoes, and usually have them on hand.
- Yellow Onion – grated, adds some good flavor!
- Flour + Baking Powder – binder ingredients that holds everything together.
- Onion Powder – seasoning used for flavor.
- Salt & Pepper – to taste.
- Oil – canola or vegetable oil or any light oil meant for frying, such as vegetable or peanut oil.
A Few Things About Potatoes
Potatoes oxidize and turn a weird pinkish brown color, so if you are making these for company or want them to be esthetically pretty, you might want to consider making smaller batches or adding a little lemon juice to the mix.
Keeping the potato cakes crispy can be a challenge, but generally, they’ll keep for up to an hour in a 250 degree oven on a cooling rack lined baking sheet.
The crispier the potato cakes become, the more they taste like potato chips. At least that’s what my husband said. They are that crispy. And crispy is good.
How To Make Potato Pancakes | Directions
These really are some of the simplest things to make probably EVER. Its not much of a recipe either, but I will gladly take the credit…..and maybe share a little with my grandma!
Step 1: Heat Skillet + Add Oil
Add 1/4-1/2 inch of canola oil to the bottom of a deep, nonstick skillet and preheat over medium heat.
Step 2: Combine Ingredients + Mix Together
While oil is heating, stir grated potato, onion, flour, baking powder, onion powder, salt and pepper together to create a thick batter. The liquid from the grated potato should get mostly absorbed by all the flour.
Step 3: Drop Into Hot Oil
Once oil is hot, drop by heaping tablespoons into the pan, spreading out into round, flat pancake shapes. Fry the potato cake until the edges become medium brown in color. Keep in mind the darker they become, the crispier they get.
Step 4: Flip Pancake + Cook
Carefully flip potato cake and cook other side. Remove from pan and place on paper towel lined cooling racks to drain. Sprinkle salt onto the hot potato pancakes and serve warm with desired toppings.
Leftovers
Store leftover Potato Pancakes in an airtight container in the fridge. They taste the best if used in the first couple of days. To reheat, warm in a skillet until heated through.
Love Potato Pancakes? Give These Recipes a Try…
The printable recipe card is below. Have fun with these by adding your own toppings to these potato pancakes! Enjoy, friends! 🙂
Potato Pancakes
Ingredients
- 1 1/2 cups Russet Potato grated, approximately 1 large potato
- 1/4 cup yellow onion grated
- 3 tablespoons all purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon onion powder
- salt & pepper to taste
- canola or vegetable oil or any light oil meant for frying, such as vegetable or peanut oil
Instructions
- Add 1/4-1/2 inch of canola oil to the bottom of a deep, nonstick skillet and preheat over medium heat.
- While oil is heating, stir grated potato, onion, flour, baking powder, onion powder, salt and pepper together to create a thick batter. The liquid from the grated potato should get mostly absorbed all the flour.
- Once oil is hot, drop by heaping tablespoons into the pan, spreading out into round, flat pancake shapes. Fry the potato cake until the edges become medium brown in color, about 2-3 minutes for me. Keep in mind the darker they become, the crispier they get.
- Carefully flip potato cake and cook 1-2 minutes more. Remove from pan and place on paper towel lined cooling racks to drain. Sprinkle salt onto the hot potato pancakes and serve warm with desired toppings.
Notes
- Potatoes oxidize and turn a weird pinkish brown color, so if you are making these for company or want them to be esthetically pretty, you might want to consider making smaller batches or adding a little lemon juice to the mix.
- Keeping the potato cakes crispy can be a challenge, but generally, they’ll keep for up to an hour in a 250 degree oven on a cooling rack lined baking sheet.
- The crispier the potato cakes become, the more they taste like potato chips. At least thats what my husband said. They are that crispy. And crispy is good.
It seems like there might be a little liquid to make it a batter… Sounds fun. But what do you top it with?
YUM yum 😋
Nothing not to love ❤
Good ingredients!
No egg?
Some people find it difficult to make potato pancakes.
Does take time for prep.
Worth it!!
P. S. First comment from me.. Always read your blog Lauren.
Best baker & cook!!!
These look yummy! I just found them on Pinterest 🙂 I like making these when I’m looking at the potatoes that are about to go bad in my kitchen and need a quick way to eat them (no potatoes go to waste in MY kitchen!).