Classic Potato Pancakes

Classic Potato Pancakes
Classic Potato Pancakes. Diana Rattray
    35 mins

These potato pancakes are seasoned with parsley or chives and some grated onion.

Grate the potatoes and onions for these potato pancakes by hand or use a food processor with a fine shredding disc. It only takes 1 or 2 minutes with the food processor!

Serve these classic potato pancakes with applesauce or sour cream. Top them with slices of smoked salmon and a dollop of sour cream and you have a fabulous easy lunch. They are great as a side dish with dinner or with a big breakfast or brunch as well.

​Potato Pancakes With Bread Crumbs and Chives 

What You'll Need

  • 2 cups grated potatoes, about 1 1/2 pounds potatoes (peeled)
  • 1 small onion, grated
  • 1/4 cup milk
  • 1 large egg, beaten
  • 4 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon baking powder
  • 2 tablespoons parsley or chives, optional
  • vegetable oil

How to Make It

  1. Heat the oven to 200 F or "warm" setting.
  2. Combine grated potatoes and onion in a strainer over a bowl. This will allow the excess liquids to drain off. After 5 to 10 minutes, when the starch has settled in the bottom of the bowl, pour the water off and add starch back to potatoes. Put the potatoes in a bowl and add the milk and beaten egg.
  3. In a small bowl, combine the flour with the salt, pepper, and baking powder. Sprinkle over the potato mixture and stir until well blended. If desired, add chopped parsley, chives, or a combination of the two.
  1. Heat about 4 tablespoons of vegetable oil in a deep skillet, or use enough oil to make a thin layer in the pan. 
  2. Drop the potato mixture by rounded tablespoons into the hot fat and pat down to flatten a bit. Fry until golden brown, turning to brown both sides.
  3. Drain on paper towels and then place on a rack; transfer to the oven to keep warm while you make subsequent batches.

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