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Potato Pancakes



Rate this recipe 3.4/5 (11 Votes)


  • 4 large russet potatoes
  • 2 medium yellow onions
  • 1/3 to ½ cup flour
  • 2 eggs
  • Kosher salt, to taste
  • Ground white pepper, to taste
  • Crisco or vegetable oil, for frying


Level of difficulty Average
Cost Average budget


Step 1

Peel potatoes and onions, and finely grate using a box grater or food processor

Step 2

Place in a strainer set over a bowl and let excess water drain out

Step 3

Add flour and eggs, and season with salt and white pepper; mix until evenly combined

Step 4

Heat oil in an 8" skillet over medium heat. Deep enough to cook pancakes halfway through.

Step 5

Working in batches, measure out ¼ cup potato mixture, add to skillet, and fry, flipping once, until golden brown and cooked through, about 8 minutes

Step 6

Transfer to a paper towel-lined baking sheet, and repeat with more oil, as needed, and remaining potato mixture

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Combine summer zucchini with leftover mashed potatoes for a delicious, savory treat!


  • 5 Potatoes
  • 1.5 Cup shredded zucchini
  • 3/4 Cup shredded cheese
  • 3/ Cup milk
  • 1/3 Cup coriander, chopped
  • 1/3 Cup basil, chopped
  • Parmesan, to sprinkle
  • Salt and pepper, to season


  1. Chop the potatoes in half, boil until very tender and drain.
  2. In a bowl, combine the potatoes and zucchini. Add the grated cheese, milk, coriander, basil, salt and pepper, and mix thoroughly. 
  3. On a baking tray, spoon out the zucchini-potato mixture and form into balls. 
  4. Sprinkle with Parmesan and grated cheese, and bake at 350°F for 15 minutes.
  5. When golden, remove from oven... and enjoy!

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