How to Get Crispy Potato Pancakes
Grate the potatoes and onion on the large holes of a box grater. Wrap the shreds in a clean kitchen towel and squeeze firmly over the sink before adding the eggs and salt. Removing that extra liquid helps the pancakes brown and keeps the batter from pooling in the skillet.
When to Flip the Pancakes
Test the oil with a pinch of the mixture. It should sizzle as soon as it touches the pan. Flatten each spoonful to about ¼ inch thick and give the pancakes room in the skillet. Flip once the underside is deep golden and firm enough to lift with a thin spatula.
4-Ingredient Potato Pancakes Recipe Card
Pan-fried russet potato and onion pancakes with crunchy edges and soft centers.
- Prep time — About 20 minutes
- Fry time — 3 to 5 minutes per side, per batch
- Servings — 4
Ingredients
- 2 pounds russet potatoes, peeled
- 1 medium yellow onion (about 5 ounces), peeled
- 2 large eggs
- 1½ teaspoons fine salt, plus more to taste
- Vegetable oil, as needed for frying and lightly oiling the foil
Instructions
- Line a large baking sheet with foil and brush it lightly with vegetable oil.
- Using the large holes of a box grater, grate the potatoes and onion into a large bowl. Transfer the mixture to a clean kitchen towel and squeeze firmly over the sink to remove as much liquid as possible.
- Return the shreds to the bowl. Add the eggs and 1½ teaspoons fine salt, then stir with a fork until evenly mixed.
- Heat a thin layer of vegetable oil in a large skillet over medium to medium-high heat. The oil is ready when a small pinch of the potato mixture sizzles immediately.
- Working in batches, drop heaping tablespoons of the mixture into the skillet. Flatten each mound to about ¼ inch thick, leaving space between the pancakes.
- Fry for 3 to 5 minutes per side, until deep golden and crisp. Flip with a thin spatula once the first side is set. Adjust the heat as needed and let any fresh oil heat up before starting the next batch.
- Transfer the pancakes to the prepared sheet in a single layer and add a light pinch of salt if desired. Serve hot, or hold in a 200°F (95°C) oven for up to 20 minutes before serving.