Simple Potato Pancakes Recipe for a Fast Meal

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Golden, crispy, and irresistibly fluffy on the inside, simple potato pancakes are the perfect comfort food that never goes out of style. Whether you need a quick lunch, a satisfying dinner, or a savory side dish, these pancakes check every box. They come together in no time, require just a few humble ingredients, and fill your kitchen with the cozy aroma of home-cooked goodness.

These potato pancakes are slightly crunchy on the outside, tender and creamy within, and best served hot off the skillet with a dollop of sour cream or your favorite dip. They’re budget-friendly, incredibly easy to prepare, and a great way to use up leftover potatoes. Whether you’re a beginner or seasoned cook, this recipe delivers delicious results with minimal effort.

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Ingredients for Simple Potato Pancakes Recipe

• 4 medium potatoes (peeled and grated)
• 1 small onion (grated)
• 1 egg
• 3–4 tablespoons all-purpose flour (adjust as needed)
• Salt and black pepper to taste
• 2–3 tablespoons vegetable oil (for frying)
• Sour cream or Greek yogurt (for topping, optional)
• Fresh herbs like parsley or dill (for garnish, optional)

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Step 1: Prepare the Potatoes

Start by peeling the potatoes and grating them finely using a box grater or a food processor. Place the grated potatoes in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible. This step is essential to get crispy pancakes instead of soggy ones.

Step 2: Mix the Ingredients

In a large mixing bowl, combine the grated and drained potatoes with the grated onion. Crack in the egg, add the flour, and season generously with salt and freshly ground black pepper. Mix everything thoroughly until the batter is well combined but not too wet. Adjust flour if needed—just enough to hold the mixture together.

Step 3: Heat the Skillet

Place a non-stick or cast-iron skillet over medium heat and add a tablespoon of vegetable oil. Allow the oil to get hot before spooning in the mixture to ensure the pancakes get a crispy, golden-brown crust.

Step 4: Fry the Pancakes

Using a spoon or your hands, scoop small portions of the potato mixture and flatten them slightly in the pan to form pancake shapes. Cook 2–3 minutes per side, or until they are golden brown and crispy on both sides. Don’t overcrowd the pan—work in batches and add more oil as needed.

Step 5: Drain and Serve

Once fried, transfer the pancakes to a plate lined with paper towels to drain any excess oil. Serve immediately while hot with a generous dollop of sour cream and a sprinkle of fresh herbs if desired.

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Storage Instructions

To store leftover potato pancakes, allow them to cool completely at room temperature. Place them in an airtight container with parchment paper between each layer to prevent sticking. Store in the refrigerator for up to 3–4 days.

For longer storage, freeze the pancakes individually on a baking sheet until solid, then transfer to a zip-top freezer bag. They’ll keep well in the freezer for up to 2 months. Reheat in a skillet or oven until crispy again—avoid microwaving as it can make them soggy.

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Estimated Nutrition (Per 1 medium pancake)

• Calories: 120
• Carbohydrates: 14g
• Protein: 2g
• Fat: 6g
• Fiber: 1g
• Sugars: 1g
• Cholesterol: 20mg
• Sodium: 150mg

(Values are approximate and may vary depending on size and exact ingredients.)

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Frequently Asked Questions

1. Can I use leftover mashed potatoes instead of raw grated potatoes?

Yes! You can absolutely use mashed potatoes. Just reduce the flour and skip the squeezing step since mashed potatoes are already cooked and dry.

2. Why are my potato pancakes falling apart?

You may need a little more flour or egg to help bind the mixture. Also, make sure the mixture isn’t too wet—squeeze out excess liquid from the grated potatoes.

3. Can I make these gluten-free?

Definitely. Just replace the all-purpose flour with a gluten-free flour blend or even chickpea flour for a protein boost.

4. What kind of potatoes are best?

Starchy potatoes like Russets or Yukon Golds work best as they help hold the pancakes together and give a fluffy interior.

5. Can I bake these instead of frying?

Yes! Brush a baking sheet with oil, form the pancakes, and bake at 400°F (200°C) for about 20 minutes, flipping halfway through.

6. What can I serve with potato pancakes?

Classic toppings include sour cream, applesauce, or smoked salmon. They also pair well with eggs or grilled veggies.

7. How do I make them crispier?

Ensure you squeeze out as much water as possible from the potatoes and fry them in hot oil without overcrowding the pan.

8. Can I add other vegetables?

Absolutely! Grated carrots, zucchini, or sweet potatoes are great additions—just remember to squeeze out the moisture from those too.

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