Classic Potato Pancakes

Written by
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer.
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Diana Rattray
Updated 01/06/20
Classic potato pancakes

The Spruce / Diana Rattray
  • Total: 35 mins
  • Prep: 20 mins
  • Cook: 15 mins
  • Yield: 4 to 6 servings
Nutritional Guidelines (per serving)
322 Calories
16g Fat
35g Carbs
10g Protein
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Nutrition Facts
Servings: 4 to 6 servings
Amount per serving
Calories 322
% Daily Value*
Total Fat 16g 21%
Saturated Fat 3g 15%
Cholesterol 154mg 51%
Sodium 398mg 17%
Total Carbohydrate 35g 13%
Dietary Fiber 4g 14%
Protein 10g
Calcium 150mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.

Ingredients

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

Steps 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.

  4. Heat about 4 tablespoons of vegetable oil in a deep skillet, or use enough oil to make a thin layer in the pan. 

  5. 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.

  6. Drain on paper towels and then place on a rack; transfer to the oven to keep warm while you make subsequent batches.