Potato Pancakes Recipe

5 from 4 votes

Comforting classic potato pancakes made with a simple combination of raw grated potatoes, onions, eggs, and four and shallow-fried in the pan.

Prep Time20

Cook Time20

Total Time40

Course: Breakfast, Brunch, lunch

Cuisine: American

Diet: Gluten Free

Servings: (Makes about 12)

Calories: 324kcal

To make potato pancakes, you can use a box grater or a food processor. Box grater can be used to create a shredded texture of potatoes or a fine texture. Food processor can be used to blend potatoes and onions into fine texture. You can also use food processor with a large grate attachment to quickly create shredded potatoes.

One you’ve decided on the texture and which tool to use, peel potatoes and onions.
Grate potatoes and onions or pulse them in a food processor until there are no more chunks.
Transfer potato and onion mixture into a fine strainer and set it over a mixing bowl. This way, all the liquid will drain into the bowl.
(I highly recommend that you place the mixture into either a mesh vegetable bag or doubled cheese cloth first, especially if potato mixture is finely blended, and then into the fine strainer.)
Press on the mixture to get the liquid out. The goal is to get most of the liquid out.
Once the liquid has been strained out, discard the liquid out of the bowl carefully. IMPORTANT NOTE: you will see accumulation of white powdery stuff in the bottom of the bowl, that is starch. Don’t discard starch, you will need to mix it into the potato pancake batter. Drain off the liquid but not the starch.
Add squeezed potatoes and onions to the bowl with starch and add eggs, flour, salt, garlic powder, and dill weed. Mix everything well.

Pour oil into a wide cooking pan filling it only about 1/4 inch full. Preheat oil to 350°. Depending on the stove, set the heat to medium or medium-low.
NOTE: the batter will be soft but you should still be able to form patties. This potato batter is not sticky and a formed patty will be able to slide off the hand easily. Do be careful when placing patties into hot oil.
Form patties out of the dough that are about 1/2 inch thick. Add patties to hot oil and fry for about 3-4 minutes on each side, until golden-brown.
Take them out with a metal slotted spoon and gently shake off excess oil. Place potato pancakes onto a paper towel to soak some excess oil before serving.

TIP: I highly recommend that you place the mixture into either a mesh vegetable bag or doubled cheese cloth first, especially if potato mixture is finely blended, and then into the fine strainer.
*Gluten free: You can easily make these potato pancakes gluten free simply by using gluten free all purpose flour instead of regular flour. All remaining ingredients should already be gluten free but double check any packaging to be sure.
How To Use Box Grater: A box grater can be used in several different ways. Use the large grater side with the widest holes if you want more of a shredded potato look. Although, the onion will still need to be done on the fine side.
To achieve a finer texture, use small shredding holes. A small shredding side can be used for both, potatoes and onion.
If you want the finest texture, use the rough side with holes that stick out. Those will create the finest texture.