Classic Potato Pancakes

Classic Potato Pancakes
Classic Potato Pancakes. Diana Rattray
  • 35 mins
  • Prep: 20 mins,
  • Cook: 15 mins
  • Yield: 4 to 6 servings
Ratings (6)

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

  • 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)

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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Nutritional Guidelines (per serving)
Calories 322
Total Fat 16 g
Saturated Fat 3 g
Unsaturated Fat 10 g
Cholesterol 154 mg
Sodium 398 mg
Carbohydrates 35 g
Dietary Fiber 4 g
Protein 10 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)